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How to Make Sausage Gravy

Sausage Gravy is a favorite breakfast item that I have enjoyed while dining out for many years. The creamy gravy poured over warm biscuits or even toast is a dish that makes a hearty breakfast complete. Even if you have never made sausage gravy before, I promise you can make this recipe easily.
Biscuits covered with sausage gravy

So many of my happy childhood memories are tied with food, and preparing meals. Sausage gravy reminds me of my grandfather Bill. He was in world war two, and he said he used to make this for his army unit. He personally didn’t truly care for it, he called it SOS, and that wasn’t stuff on a shingle, but I loved it. So when I would go over to my grandparents house he would make this for dinner on occasions.

You may think gravy is difficult to make. I know if you go into the store you see gravy available in jars, and in dry mixes. I really like to make everything I can from scratch. When you make gravy at home you can use all organic ingredients, and nothing is added that you do not need. This recipe only contains sausage, flour, milk, and seasonings. Best of all you can reheat this gravy by simply heating in a pan and adding a little more milk to the gravy. It will thin out just a bit and be perfect to serve again.

Want to learn how to make other types of gravy?
How to make Chicken Gravy
How to make Chocolate Gravy

Sausage Gravy

  • Author:
  • Recipe Type: Side Dish, Breakfast
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 4
Sausage Gravy

You can learn how to make sausage gravy with this easy recipe.

Ingredients

  • 1 pound ground sausage
  • 2 tablespoons of rendered grease from sausage or 2 tablespoons of butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or half and half

Instructions

In a large skillet brown sausage over medium heat. Crumble sausage as it browns so you have many small pieces of sausage. When sausage has browned and cooked thoroughly remove sausage from pan. Measure out rendered fat in pan. Add butter if necessary so the amount of fat is equal to two tablespoons. For example if you render only 1 tablespoon from the sausage, add 1 tablespoon of butter. If adding butter allow butter to melt completely.

Add 2 tablespoons of all-purpose flour to skillet. Stir flour and fat together, and cook over medium heat for about two minutes. The flour will begin to brown and become fragrant. Add 1/2 cup of milk to the pan, stir until the milk thickens. Add 1/2 cup to milk to the pan, and stir until the second addition thickens. Add remaining milk to pan, allow to thicken and add sausage. Cook for 1 to 2 minutes, and taste gravy and adjust seasonings with salt and pepper if necessary.

Serve gravy over toast or biscuits.

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  • NATALIE PETERSON

    First and foremost sausage gravy is not SOS, I am former military and SOS was frequently serves in mess hall it is usually made with chipped beef or even ground beef, sausage gravy is sausage gravy just that nothing else. Also leave sausage in the pan I have never ever had to add batter, sprinkle flour over the cooked sausage stir until sausage is coated with flour, add milk, cook until thickened, no need for butter at all and no extra dish to clean. My family has been sausage gravy this way for at least 3 generations.

    • http://www.copykat.com Stephanie Manley

      Natalie, girl, I love your well thought responses. My Grandfather who was in WWII called this SOS. He was also a cook in the army. I understand in your house you don’t call it this, but hey, he did. I am not one to argue with what he called things. Thank you for your dish saving tips! You are the best. I would love to try your cooking.

  • Blake

    My family always left the sausage in the pan when making gravy. It always cones out velvety smooth and really flavorful.

    • http://www.copykat.com Stephanie Manley

      You aren’t missing any flavor when it make it like that!

  • kitchenaide

    My Great Grandma, and my Grandma, always added a little coffee to their gravy. Day old coffee worked best!

    • stephaniemanley

      I bet that came out really well. I will have to give this a try.

  • Nycole Westover

    add chorizo to the sausage and cook thoroughly , drain of course. add chopped ham and you have the best gravy ever….put over a biscuit topped with eggs and hash browns on the side…yummm

    • stephaniemanley

      That sounds amazing.

  • dmreed

    I would suggest adding (according to taste) a small amount of curry powder…not so much as to make a curry taste but just to add a nice “undertone” of flavor.

    • http://www.copykat.com Stephanie Manley

      That could be an interesting way to enjoy the dish!

    • kevin1

      I add a smidgen of cumin to mine, it really adds an umami boost. I also use corn starch instead of flour to thicken the gravy, the texture is silky smooth, and there’s no flour taste.

  • Nana

    I too love sausage gravy but on hash browns. When I make mine, I add a little chicken broth to the gravy (about 1/4 cup ). It gives a “something” that is not tasted, but seems to take the gravy to the next level. It is also a trick that is used in my son’s restaurant.

    • http://www.copykat.com Stephanie Manley

      I could totally do this on hash browns!