Learn how to make the BEST Sausage Gravy from scratch with just a few simple ingredients! Serve this with my homemade buttermilk biscuits for the ultimate comfort food!
Be sure to try my Breakfast Tacos recipe next!
I’m pretty excited to be adding this to my (delicious) collection of gravy recipes. If you’ve ever had sausage gravy before, you’re probably doing backflips in your head at the idea of making this at home. And if you haven’t tried it yet…. get excited.
When I first started making this, every part of me wanted to experiment by adding different things to it. But I decided to keep it old fashioned and simple instead. And now, I don’t think I can possibly make it any other way. Let’s get to it.
How to Make Sausage Gravy From Scratch
See recipe card below this post for ingredient quantities and full instructions.
Cook and crumble the sausage. Sprinkle flour over it and stir to incorporate. Cook for 2 minutes, until you can no longer smell flour.
Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
Add the seasonings. Bring the sauce to a gentle boil, then reduce to a simmer.
Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
Taste, and add any additional salt/pepper if desired.
Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
The Spices
The spices for sausage gravy are simple and compliment the other ingredients perfectly. We’ll use: Garlic Salt, Seasoned Salt, Ground Sage, and Black Pepper.
Red Pepper Flakes make a nice (optional) addition as well.
Make-Ahead Method
- This recipe can be prepared 1-2 days in advance. Let it cool and store it in an airtight container in the fridge.
- Reheat it in a skillet on the stove top and be prepared to add a splash or two of milk if you need to thin it out.
Pro Tips
- Any kind of sausage can be used for this recipe, I like using sweet breakfast sausage.
- For an additional kick, add a pinch or two of red pepper flakes along with the seasonings.
- Onions/Garlic can be sautéed with the sausage as well.
- If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.
What To Serve with Sausage Gravy
- Buttermilk Biscuits
- Homemade Mashed Potatoes
- Fluffy Scrambled Eggs
- Hashbrown Casserole
- Skillet Potatoes
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. As with most gravies, this doesn’t reheat quite as well from a frozen state.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cast Iron Skillet– Conducts heat really well and is what I love using for this recipe.
- Silicone Spatula– Used to ‘clean’ the bottom of the pot and work any meat remnants into the gravy for extra flavor. I use these every time I cook.
- Gravy Boat- I have this handy one which keeps the gravy warm with a candle on the bottom!
- Pinch bowls. I always like to measure out my seasonings and other ingredients ahead of time.
- Measuring spoons. I love that these are magnetic. They keep my drawer neat.
Try These Next
- Salisbury Steak
- Olive Garden Alfredo Sauce
- Breakfast Tacos
- Lasagna Soup
- Beef Tips and Gravy
- Sausage Tortellini Soup
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Tried This Recipe?
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![A buttermilk biscuit sliced in half with Sausage Gravy in the middle and on the side.](jpg/sausage-gravy-f2-200x200.jpg)
Sausage Gravy
Ingredients
- 1 lb. ground sausage, see note 1
- 1 ½ cups whole milk
- 1 ½ cups half and half, see note 2
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter, optional
Instructions
- Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, (this gives us a little bit more drippings).
- Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until you can no longer smell flour.
- Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
- Add the seasonings. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
- Taste, and add any additional salt/pepper if desired.
- Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Notes
- Note 1- I love using sweet breakfast sausage, but any variety will work well!
- Note 2- All whole milk or all half and half can be used if needed.
More PRO Tips:
- Onions/Garlic can be sautéed with the sausage as well.
- If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.
- This recipe makes approximately 36 ounces, which is equal to about 4 1/2 cups. The nutrition information is per ounce and includes the optional addition of butter at the end.
Make-Ahead Method
- This recipe can be prepared 1-2 days in advance. Let it cool and store it in an airtight container in the fridge.
- Reheat it in a skillet on the stove top and be prepared to add a splash or two of milk if you need to thin it out.
Was a total hit at our house and we have a bunch of picky eaters!!!!
That’s GREAT news Bo, this is a huge hit in our house too!! Thank you so much for taking the time to leave a review! -Stephanie
I always use package gravy mix. I assumed homemade gravy was difficult to make. This morning my family wanted sausage gravy and biscuits but I was out of package gravy. I searched Cozy Cook sausage gravy because she has never steered me wrong before! This gravy was SO delicious and easy to make! I just deleted the package gravy from my grocery order! Another great recipe! Thank you!
Hey Danielle!! I am SOOOOO happy that you turned to me when you needed a Sausage Gravy recipe! I am obsessed with this recipe and I feel like it’s a hidden gem on my blog! Thank you sooo much for the review, you made my day!! -Stephanie
Hi, I made this tonight, and it was a big hit. Lee said it was the best SOS he ever ate, even better than the Air Force. Theirs is watered down. I used whole milk, carnation milk in the can (it’s what I had), garlic powder, ground sage, S & P only and served over homemade biscuits. It was my first time making this, Fantastic.
I’m so happy it was such a success Kay! My Dad was in the Air Force!💗💗💗 Thanks so much for the great comments and review!