This homemade sausage gravy recipe is perfect for pairing with your favorite comfort foods like biscuits, fried chicken, or steak. It’s easy, too. Savory pork sausage simmers in a rich, creamy sauce— magic!
Recipe Science
- Onion and garlic boost umami by releasing sulfur compounds, complementing the sausage’s rich fats.
- Flour thickens sausage gravy by forming a roux with the fat. As it heats, the starch absorbs liquid, creating a smooth, creamy texture.
- Whole milk adds fat and liquid to sausage gravy. Its fat emulsifies with the roux, while proteins bind the ingredients for a rich finish.
Jump To a Section
Why It Works
Homemade sausage gravy is a versatile sauce that adds a creamy, flavorful boost to any dish. Only a few simple kitchen staples turn the milk into a rich and velvety consistency that easily clings to food. It’s essential Southern comfort food that’s easy to conquer at home.
It starts with browning pork sausage in a skillet to add surface flavor. The pan drippings, butter, and flour are then cooked to create a roux that thickens the sauce with milk. The béchamel sauce is ready to serve in minutes with classic meals like biscuits and gravy, buttermilk fried chicken, or crispy breaded steak.
Ingredients You’ll Need
- Sausage: Any raw pork sausage can be used to make a traditional gravy. I use a mild Italian sausage.
- Alliums: Garlic’s allicin adds a sharp, aromatic kick, while the natural sugars in onions caramelize, adding a subtle sweetness that balances the richness of the gravy.
- Herbs: Thyme adds a subtle earthiness to sausage gravy, balancing the sausage’s richness. Its natural oils enhance the savory flavors, adding a fresh, aromatic touch without overpowering the dish.
- Butter: Butter is used to saute the onions and garlic. The fat added helps to create a roux to thicken the sauce.
- Flour: Flour thickens sausage gravy by forming a roux with the fat. As the flour heats, the starch gelatinizes, absorbing liquid and creating a smooth, creamy texture that holds the gravy together.
- Milk: Whole milk adds fat and liquid to sausage gravy, creating a creamy texture. Its fat emulsifies with the roux for a smooth consistency, while the proteins help bind the ingredients, delivering a rich, velvety finish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you have the best sausage gravy recipe feel free to switch up the flavor! Try these tasty suggestions:
- Sausage Substitutes: Spicy Italian sausage, kielbasa, chorizo, or even pork breakfast sausage patties or links are flavorful. Chicken or turkey sausage can also be substituted.
- Flour: To make a gluten-free version, substitute gluten-free all-purpose flour or cornstarch (use half the amount).
- Whole Milk: For a lighter gravy, substitute 2% milk or fat-free milk. For extra richness, add half-and-half or heavy cream. For a dairy-free option, use canned coconut milk, unsweetened almond, or oat milk.
- Butter Swap: Use olive oil, avocado oil, margarine, or plant-based butter.
- Herbs: Try rosemary, sage, or dried Italian seasoning for a different herbal note.
How to Make Sausage Gravy
Step 1: Cook the Sausage
The goal is to first lightly brown the sausage in a large nonstick skillet over medium heat. This step adds flavor and texture to the meat while rendering some of the fat to add richness to the sauce.
Step 2: Cook the Aromatics
Melt the butter and add the onions, garlic, and thyme. Their essential oils are released as they cook, enhancing the aroma and flavor. This process creates a flavorful base that complements the sausage and balances the richness of the gravy.
Step 3: Add the Flour
This recipe for sausage gravy base is a classic French béchamel or white sauce combining butter, flour, and milk. Sprinkle the flour, salt, and black pepper over the sausage mixture. Stir well, allowing the flour to absorb the fat and moisture. Cooking the flour for a few minutes removes its raw taste and helps develop a smooth, thick gravy with no gritty texture.
Tips for Perfect Execution: The flour coats and cooks in the hot melted butter for a few minutes to remove the raw taste but not brown it. You want to keep the sauce ivory in color.
Step 4: Simmer the Gravy
Slowly add the milk to the sausage mixture, stirring constantly. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. This allows the starches in the flour to hydrate and activate.
As the sauce simmers, the starches swell and thicken the gravy to a smooth, creamy consistency. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
Quick Substitution: Cassava flour is a gluten-free alternative that can replace wheat flour as a 1:1 replacement.
Step 5: To Serve
The rich, creamy southern sausage gravy pairs perfectly over a split buttermilk biscuit for a classic, hearty breakfast. You can also enjoy it with other breakfast favorites like bacon, scrambled eggs, or hash browns for a complete meal.
Frequently Asked Questions
It’s best to serve the sausage gravy immediately after preparing it for the smoothest and most pourable consistency. As dairy-based sauces thicken as they cool, a thick film can form on top. This is because the starches link together on the surface. To prevent this, place plastic wrap or foil on top of the sauce while in the pan, leaving no space for air to make contact.
The gravy can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat the sauce in a pan on the stovetop over medium heat. Whisk until smooth. More milk may be needed to slightly thin out the sauce.
Serve This With
If you tried this Sausage Gravy Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Best Sausage Gravy
Ingredients
- 1 pound sweet Italian pork sausage, casings removed
- 2 tablespoons unsalted butter
- ½ cup finely minced yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoons black pepper
- 3 cups whole milk
Instructions
- Cook the Sausage – Heat a large skillet over medium heat. Add the sausage and break into smaller pieces using a spoon. Cook until no longer pink and lightly browned, about 5 to 6 minutes.
- Cook the Aromatics – Melt the butter in the pan. Add the onions, garlic, and thyme. Cook until fragrant and tender, 1 to 2 minutes.
- Add the Flour – Sprinkle the flour, salt, and pepper over the sausage mixture. Stir and cook until the flour is absorbed, 2 minutes.
- Simmer the Gravy – Slowly stir in the milk. Increase the heat to medium-high to bring to a boil. Lower the heat to a simmer and stir occasionally until the gravy is thick and can coat the back of a spoon, about 5 minutes. Taste and season with salt and pepper as desired.
- To Serve – Serve with biscuits split in half with sausage gravy on top or other desired foods.
Notes
- Gravy Yield: About 3 cups
- Serving Size: ¼ cup of sausage gravy
- Make it Gluten-Free: Use cassava flour instead of all-purpose flour. Alternatively add a cornstarch slurry mixing 2 tablespoons of cornstarch with ¼ cup of water. Add to the boiling milk, stirring until thickened, about 1 to 2 minutes.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Stephen Rogers says
Jessica OH Jessica!!! My BD on 27th,that wa my parents make 4 me! Wish i had u here with ur own special pie! Thanks!