If you don’t live in the south, you might have never tried this classic southern breakfast dish, and believe me when I say you’re missing out. Sausage gravy is rich, comforting, inexpensive, and surprisingly easy to make from scratch. So you don’t have to wait 45 minutes in line at your favorite brunch spot to get some good biscuits and gravy. Let me show you how to do it at home for way less time and way less money.
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What Kind of Sausage to Use for Sausage Gravy
The sausage is the most important part of sausage gravy because the herbs and spices in the sausage end up flavoring the gravy, and the fat from the pork makes everything extra rich. Look for a fresh pork sausage (not in links or patties) that is labeled either “pork sausage,” “country sausage,” or “breakfast sausage.” You’ll usually find it packaged in a tube or roll.
Here are some examples of sausage that you can find in most grocery stores in the U.S. that can be used for Country Sausage Gravy: Tennessee Pride Country Sausage, Jimmy Dean Pork Sausage, or Bob Evans Original Sausage Roll. Most major grocery stores also sell their own store brand of country sausage.
What to Serve with Country Sausage Gravy
Traditionally, sausage gravy is spooned over homemade biscuits (or you can use store-bought biscuits as a shortcut), but this rich gravy is pretty good on just about any starchy vehicle. Here are some fun alternatives to biscuits for your sausage gravy:
- Breakfast Potatoes or hashbrowns
- Tortilla Chips (make it like breakfast nachos)
- English Muffins
- Grits
- Mashed Potatoes
- Hearty toast
And if you want something on the side? Definitely some fried or scrambled eggs!
Can You Make it Ahead?
While this sausage gravy is definitely best when made fresh (and it only takes a few minutes), you can make it ahead if you need to. Sausage gravy will stay good in the refrigerator for a couple of days. To reheat, simply add it back to a skillet and reheat over medium-low, stirring often until heated through, and adding a splash of milk to loosen it up if needed.
P.S. Don’t forget you can double the recipe below by simply changing the number in the “servings” box to 8 and it will automatically double the ingredient amounts for you! :)
Country Sausage Gravy
Servings 4 ¾ cup eachIngredients
- 1/2 lb. pork sausage ($1.45)
- 1.5 Tbsp butter ($0.16)
- 2 Tbsp all-purpose flour ($0.02)
- 2 cups whole milk ($0.82)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 1/8 tsp crushed red pepper (optional) ($0.02)
- 1/8 tsp salt ($0.02)
Instructions
- Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
- Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
- Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
- Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.
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Nutrition
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How to Make Sausage Gravy From Scratch – Step by Step Photos
Add ½ lb. fresh pork sausage to a skillet and stir and cook over medium heat until browned. Break the sausage into pieces as you stir.
Add 1.5 Tbsp butter and 2 Tbsp all-purpose flour to the skillet. Continue to cook and stir for about two minutes more.
Whisk 2 cups whole milk into the skillet, dissolving all the browned bits off the bottom of the skillet as you whisk.
Continue to cook and stir until the milk comes up to a gentle simmer, at which point it will thicken into a nice gravy (5 minutes).
Season the gravy with ⅛ tsp crushed red pepper, ⅛ tsp freshly cracked black pepper, ⅛ tsp garlic powder, and ⅛ tsp salt.
Give the gravy a taste and adjust the seasoning to your liking.
Serve over biscuits or with your favorite starchy breakfast food!
Perfect recipe! I used turkey sausage bc I cant have pork.