About Homestyle Sausage Gravy
Last week I posted about buttermilk biscuits, and now here comes the follow up:
Homemade sausage gravy!
This is another breakfast food that an old friend of mine had to introduce me to in the first few years we dated, and I’m so glad he did – it’s become both my ultimate comfort food and the best way to start a lazy Sunday.
Or any lazy day.
… Which, of course, I try to have as many of as I can.
Today is certainly a lazy day for me – or, more accurately, this whole weekend was lazy. We did most of our July 4th celebrating on Friday, but nothing wears me out quite like alcohol and hot, humid weather, both of which made up about 93% of our Independence Day celebrations.
I can handle a little bit of heat or a little bit of drinking on their own, but together, they are my kryptonite. It drains my energy and takes me days to recover, which means I’ll only have begun to start feeling like myself again come Tuesday morning.
But it was totally worth the cost (fun, friends, and seeing how happy an old friend of mine was to watch things explode) and most definitely worth the reward: I had the perfect excuse to make some gravy and biscuits.
Nothing cures a “good day hangover” more than delicious comfort food, amirite?
I hope everyone had a great holiday weekend, and if you’re feeling worn out like me, take my advice: whip up a biscuits and gravy recipe, curl up on the couch, and binge watch Netflix for a few hours.
You’ll feel better in no time.
What kind of sausage should you use?
To make this part easier, I tend to use store-bought breakfast sausage rolls.
And besides, this is a great way to add an extra dose of flavor to your gravy, too, because you could spring for a flavored breakfast sausage.
I know, I know, this point is kinda obvious, but sometimes we get so wrapped up in cooking that we overcomplicate things and look to flavor everything from scratch. Which isn’t a bad thing, of course, but I think we can all agree that a little less effort in the morning is a good thing.
So feel free to have fun with it! There are plenty of delicious flavors of sausage – maple and spicy, just to name a few – that would work great with this recipe!
Can sausage gravy be frozen?
Yes! You can totally freeze this gravy, but I should warn you: gravy tends to taste best on the day it’s made.
To freeze: Allow the gravy to cool to room temperature, then transfer to a freezer bag or sealable container. Store in the freezer for up to three months.
When ready to serve, let gravy thaw in the refrigerator overnight, then heat up in the microwave on in a saucepan on the stove.
notes & tips about this homemade sausage gravy
- You might have noticed that this recipe is really simple, and that’s the point – it’s supposed to be a base recipe for sausage gravy. So while I personally think this recipe is delicious on its own, if you’re the type that likes to add your own personal touch to a dish, then feel free – this is the ideal recipe to experiment with!
- If you’re looking for suggestions on how to jazz up this gravy, check the comment section of this page – there’s a ton of great ideas from other readers like you!
More great breakfast recipes
How to make sausage gravy
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large skillet, cook and crumble a breakfast sausage of your choice. Once cooked, drain the excess grease, reserving a small amount.
Step 2 – Add cooked sausage back to skillet, including a small amount of the reserved grease. Also toss in the butter and Worcestershire sauce, then allow to cook, stirring frequently, until the butter is melted.
Step 3 – Dust the sausage with flour, then use a spatula to toss and coat the sausage. Continue to cook the sausage, stirring frequently, until the flour has absorbed most of the liquid, about three to six minutes.
Step 4 – Pour the milk into the skillet, then bring to a boil. Continue to cook the gravy, stirring frequently, until the consistency is thick and creamy.
Step 5 – Serve and enjoy!
Recipe Details
Homestyle Sausage Gravy
Get your comfort food fix with this base recipe for classic sausage gravy. Perfect for a lazy morning and ready in less than 30 minutes!
Ingredients
Instructions
- In a large skillet, cook and crumble sausage over medium heat. Once cooked, drain sausage, but reserve 1 tablespoon of sausage grease and return it to the skillet. Discard any excess grease.
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Add butter and worcestershire sauce to skillet with sausage heat until butter is melted, stirring frequently.
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Dust sausage with flour and continue to cook, stirring frequently, until sausage is coated and most of the liquids have been absorbed, about 3-6 minutes.
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Pour milk into the skillet and cook, stirring constantly, for another 5-10 minutes or until gravy thickens to desired consistency.
- Serve immediately.
Recipe Notes
Recipe adapted from Self Proclaimed Foodie.
I would cook and brown the sausage first (recommend Jimmy Dean’s Hot Sausage (less grease). Remove from skillet and put aside. Now time to make the gravy: Add the butter, flour and grease if needed. Stir well continuously while it starts to brown the roux which is used to thicken sauces, gravy, soups and stews. Once the roux is smooth and a darker color, add the Worcestershire and milk and stir to make sure of a smooth gravy. Add the browed and cooked sausage back to the skillet. Cook for perhaps 10 to 15 more minutes. Serve immediately over biscuits.
Yep…..pretty much same as mine!
I’ve never heard of adding Worcestershire to sausage gravy. I can’t wait to try this.
I learned a trick years ago from a restaurant we took my Mom to when she was in her wheelchair. We all ordered the biscuits and gravy and it was just exceptionally good. So I asked our waitress what the secret was and she told me Parmesan cheese! You have to use the can kind (saw dust) as I call it NOT freshly grated! Not only does it act as a thickener it is delicious! I don’t measure I just dump in a lot! I pretty much do my recipe as everyone else on here but I add the parm towards the end of cooking. You might need to adjust it with a little more milk. I always used the hot spicy Bob Evans sausage. I’ll swear by this recipe, it’s SO TASTY! Enjoy!
No flour, just the “saw dust”?
I think she makes it exactly the same as everyone else but then at the end after adding milk, add the parm.cheese. Then cook a little longer and might need to add milk to make your consistency. *****
I made this and it sooooooooo good!!!!!
Try it with Jimmy Dean Hot Sausage you will never go back.
That’s what I use! It took me 25 years to perfect my gravy. I do everything the same except the werst…sauce. (I can’t spell it). Lol.
That’s what I use…..I love HOT and SAGE – Jimmy Dean!
I brown onions in bacon grease then add to sausage follow same recipe throw crumbled bacon at the end! It’s awesome
I use ground pork and season it myself with salt, pepper, poultry seasoning, worcestershire sauce and mustard. This is leaner than sausage but with good flavor.
I make my sausage gravy with Bob Evans sage sausage love the flavor.
A little Garlic Powder and Poultry Seasoning is awesome.
I love chocolate gravy I have 2 recipe 1 for Bisket’s 1 for pancakes
Gravy
1 cup any size of sugar
Use same cup for milk
For average 2 people
I use a regular coffee cup
Put the sugar in a bowl with a lid put 3 tablespoons of flower 1 tablespoon of Hersey chocolate (powder) just a pinch of salt put lid on and shake well put your milk on stove top med high when it starts to bubble slowly pot in the mix best to use swifter but spoon will work stir until it starts to boil put Bisket with a slice of butter pour chocolate gravy on it
I don’t know where the excess grease is coming from. When I cook the sausage I have so little grease in the pan that I have to add a little cooking oil or butter to have enough grease to make a roux. I know, sausage used to be very greasy, but the stuff I am buying in the grocery store these days gives some grease but not a lot.
I add sage when I add flour…then brown good before adding milk. Usually use evaporated.
You don’t drain the grease i use it
I add minced garlic, salt & pepper. I never drain the grease either.
Love this recipe. Have not made the gravy in several years.
I love it!! Never made gravy before and it was so easy.. My an old friend of mine is use to it and he even said he’s first attempt was not as good!! Thank you so much 👍😊
I am a terrible cook, but I just made this gravy easily and used it for the base of a sausage breakfast pizza. It was amazing!!
I add a slice of American Cheese… Never added Worchestershire… But will try it!
I add a slice of American Cheese… and a couple shakes of Crushed Red Pepper.
Never added Worchestershire… But will try it!
At the beginning of your recipe, you mention “store bought sausage rolls” as a convenience – how do you use them to make sausage gravy?
Thanks!
Mary
They have ground sausage in a tube or at some meat counters
Just made it but I made a smaller amount. The recipe came out great but I added some beef bullion cubes instead of salt nice flavor
A great basic recipe for sausage gravy. Instead of the worcestershire try a teaspoon of kitchen bouquet browning sauce with the browned sausage. You can also use a teaspoon of chicken soup base instead of the salt.
Use condensed milk instead of regular milk. Much richer.
Oh. My. Lord. Maybe I’m being dramatic but this is literally the best sausage gravy I have ever eaten. 😂🤷🏽♀️ I wasn’t sure what to expect, since this is my first time making gravy, but I am pleasantly surprised and I will for SURE be using this recipe in the future.
This is the same basic recipe I have used for years. I do not drain and I do not use the Worcestershire, but I do add some minced fresh garlic, 2, when I am half way through the browning of the sausage. I have tried many sausages and I have come to the conclusion that Jimmy Dean makes the gravy taste the best!!! Best with Grands Flaky biscuits too.
It was so good. I used half and half instead of milk. I’m making a casserole out of it with eggs and cheese on top and cut up biscuits and gravy on the bottom. I added a little bit of beef broth instead of salt.
Delicious. I followed the recipe as it is, except added crushed black pepper. My an old friend of mine and son gobbled it up and said it was the best they have had.
My hubby and son in law came in from duck hunting this morning and I had made breakfast, including gravy, using this gravy recipe. I think it was a hit!
I have always struggled with making gravy but this was so easy! Next time, I don’t think I’ll add the butter. I had enough fat from the Great Value sausage that I used. I like this brand of sausage because it renders very little fat.
This will definitely be my gravy recipe from now on. Thank you for sharing.
I normally make my gravy totally different but was never really satisfied with it so I saw this recipe and WoW!!! It’s easy to make and I love how the Worcestershire sauce makes it taste. Try it!!