Here’s a simple, classic way to make rich, creamy sausage gravy you can spoon over hot biscuits.

Quick Scoop

  • Brown breakfast sausage until deeply golden.
  • Stir in flour to make a roux.
  • Whisk in milk and simmer until thick.
  • Season generously with black pepper and a little salt.
  • Serve over split biscuits, toast, or fried potatoes.

Basic Sausage Gravy Recipe

Ingredients (serves 4–6)

  • 1 pound pork breakfast sausage (mild or hot)
  • 1/4 cup all-purpose flour
  • 2 1/2–3 cups milk (whole milk is best)
  • 1/2–1 teaspoon freshly ground black pepper
  • Salt to taste

Step-by-step instructions

  1. Brown the sausage
    • Place a large skillet over medium-high heat.
    • Add the sausage and break it up into small crumbles with a spoon or spatula.
    • Cook until fully browned and some brown bits form on the bottom of the pan; don’t drain the fat unless there is an extreme amount.
  2. Make the roux
    • Sprinkle the flour evenly over the sausage.
    • Stir so the sausage and drippings coat the flour and cook it for 1–2 minutes; it should lose its raw flour smell but not burn.
  3. Add the milk
    • Reduce the heat to medium or medium-low.
    • Slowly pour in 2 1/2 cups of milk while stirring constantly to avoid lumps.
    • Keep stirring as the mixture comes up to a gentle simmer; it will start to thicken.
  4. Thicken and season
    • Let the gravy bubble gently for 3–5 minutes, stirring often, until it reaches a creamy, spoon-coating consistency.
    • If it’s too thick, stir in extra milk a little at a time; if too thin, simmer a few more minutes.
    • Season with plenty of black pepper and add salt gradually, tasting as you go.
  5. Serve
    • Split warm biscuits and ladle the sausage gravy over the top.
    • Serve immediately while hot and creamy.

Tips, Variations, and Make-ahead

  • Use whole milk for the creamiest texture; 2% works but will be slightly lighter.
  • If your sausage is very lean, you can add a tablespoon of butter to help the roux.
  • For extra flavor, add a pinch of crushed red pepper, smoked paprika, or dried sage with the flour.
  • If the gravy thickens too much as it sits, loosen it with a splash of milk over low heat, stirring until smooth.

Simple HTML Table (for quick reference)

html

<table>
  <thead>
    <tr>
      <th>Step</th>
      <th>Action</th>
      <th>Key Tips</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>1</td>
      <td>Brown sausage</td>
      <td>Cook until nicely browned; don’t drain normal amounts of fat.</td>
    </tr>
    <tr>
      <td>2</td>
      <td>Add flour</td>
      <td>Sprinkle evenly, stir, and cook 1–2 minutes to form a roux.</td>
    </tr>
    <tr>
      <td>3</td>
      <td>Whisk in milk</td>
      <td>Add slowly while stirring to avoid lumps; use 2 1/2–3 cups.</td>
    </tr>
    <tr>
      <td>4</td>
      <td>Simmer & season</td>
      <td>Simmer until thick; add black pepper and salt to taste.</td>
    </tr>
    <tr>
      <td>5</td>
      <td>Serve</td>
      <td>Spoon over hot biscuits, toast, or potatoes and serve immediately.</td>
    </tr>
  </tbody>
</table>

TL;DR: Brown sausage, stir in flour to make a roux, whisk in milk, simmer until thick, and season with plenty of black pepper and a little salt.