This Sausage Gravy is ready in minutes and it’s so easy – it’s foolproof! I have this for breakfast all the time and it makes a great base for breakfast pizza!
I’ve been making sausage gravy for years but then a good friend of mine gave me a couple of tips that made it even better and easier! And now I’m here to share them with you.
What’s in Sausage Gravy?
It’s super simple – you only need a few ingredients:
How do you make Sausage Gravy?
Every grandma has their own recipe – but my friend Lou (not a grandma) – shared a trick that made it even easier!
- First – brown 1/2 pound of sausage in a cast iron skillet. You can use a regular skillet if you don’t have cast iron – but they’re not expensive – get one.
- When pink is gone in sausage, add 1/4 cup flour and stir. Coat all the sausage. Don’t overcook your sausage – it shouldn’t be crispy. This is my friend’s trick – add the flour to the sausage!
- Add 2 cups milk and cook on medium heat and stir stir stir. Don’t stop stirring! Scrape the yummy bits off the bottom while stirring.
- The gravy will thicken quickly – keep heat low and lower heat as it thickens. Take off while it’s still runny – it will keep thickening while you plate the food!
- If you’re using it for my famous Casey’s Breakfast Pizza – you can pop it on the pizza crust right out of the pan!
Tips, Tricks and FAQs
This recipe makes about 1/2 cup per person for 4 people – that’s not a LOT per person – but add a little more milk if you want to make a little more.
Flour is the best way to thicken the gravy – but you don’t want to add flour after you’ve added the milk. The flour will gum up and be gloppy. If you feel like you need to thicken your gravy more you can either continue to cook it down which will thicken the gravy.
You could also mix a Tsp of flour in 1/4 cup hot water and whisk – then add that to the gravy – but I would only use this as a last resort – as you’ll likely need to add milk to balance it out.
The best way is on the stove – add a bit of milk – whisk and heat until bubbly.
Yes!!! I froze the leftovers and then reheated the next day. Just put in a skillet on medium/medium low – and add milk and mush it all so the milk and gravy incorporate – 2-3 minutes and it’s ready! So delicious!!!
Meh – I wouldn’t. It’s really best fresh. It’s also a tricky – as it’s thickening – turn the heat off – it goes from perfection to gloppy in about 3 seconds.
Uh – cuz there’s milk in it.
What goes with Sausage Gravy?
- Casey’s Breakfast Pizza – it’s an amazing sauce on my favorite breakfast!
- Ruby Slipper Buttermilk Biscuits
- Baked Scrambled Eggs
Other Delicious Breakfast Recipes
- Maple Bacon & Sausage French Toast Bake
- Breakfast Gumbo
- Loaded Farmhouse Breakfast Casserole
- All of my favorite Breakfast Recipes!
Simple Sausage Gravy
- 1/2 lb pork sausage
- 1/4 cup flour
- 2 cups milk
- 2 tsp salt
- 1/2 tsp black pepper
- Preheat cast iron skillet on medium high
- Crumble sausage into skillet and cook until nearly all pink is gone. Do not get too overdone or crispy. (Approx 3-5 min)1/2 lb pork sausage
- Mix flour into skillet and stir until all sausage is coated.1/4 cup flour
- Turn heat down to medium/medium low
- Add milk and stir constantly, scraping little bits.2 cups milk
- Add salt & pepper, stir until gravy thickens (approx 3-5 min total)2 tsp salt, 1/2 tsp black pepper
- Serve over biscuits or as a sauce for breakfast pizza