Sausage Gravy

Biscuits and gravy is one of my favorite breakfast meals because it is delicious and it is exceptionally easy to make! Sometimes I'll make homemade biscuits to go with it, but when you're pressed for time or just don't feel like making them, frozen or refrigerated biscuits work just as well!

Start by browning your sausage in a skillet. I used 1/2 pound in this photo, but depending on how many people I'm feeding, I'll sometimes do 1 pound. Yesterday it was just Harrison and me, so 1/2 pound was plenty.

Add your flour. I put 2 spoonfuls in, probably equivalent to 2 heaping tablespoons. If you make more sausage, you'll need to add more flour. I'll usually drain off the excess fat, but you don't have to. The flour will absorb it. Stir in the flour until the sausage is coated.

Add your milk. Again, I don't measure this. I usually add enough to cover the bottom of the pan and see where to go from there. 

Also, it is not advisable to drop your phone into the pan during this step as you are attempting to take photos. (I tested that part of the recipe out, too ☠️)

Season with salt and pepper. Yes, you need salt. I don't care that the sausage is already pretty salty. Add the salt! Your tastebuds will thank you!

Stir over medium-low heat. If it gets too thick, add more milk. I had to when taking these photos. If it is too thin, add more flour. There are no precise measurements because it is SO easy to fix if you add too much of something. I usually cook it until you can pull it back with your spatula and it slowly comes back together. 

Serve it hot over biscuits! 

As a note: I am not usually super cautious about letting things sit out after cooking, but I am diligent about putting away extra gravy as soon as it is cool enough to go in the refrigerator. I've heard terrible food poisoning stories about biscuits and gravy 🤭

Sausage Gravy

  • Sausage (like Neese's Country Sausage)
  • Flour
  • Milk
  • Salt and pepper

  1. Brown and crumble sausage in large skillet
  2. Drain fat if you wish
  3. Add flour to sausage (approximately 2 heaping tablespoons per ½ lb. of sausage) and mix until sausage is coated
  4. Add salt and pepper to taste
  5. Add milk (approximately 1 cup per ½ lb. of sausage) and stir over medium-low heat
  6. Gravy will thicken—add milk to thin or flour to thicken to your preference
  7. Serve hot over biscuits

  • There aren’t exact measurements I like to use. Eyeball it and add flour and milk as needed.
  • Let leftovers cool and immediately refrigerate.

1 comment

  1. Easy to follow and delicious!
    Awesome recipe that we had with homemade buttermilk biscuits! Yummy!

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