Easy Sausage and Gravy Recipe in 20 Minutes

By Maya Gonzalez
Easy Sausage and Gravy Recipe in 20 Minutes
This easy sausage and gravy recipe delivers creamy, lump-free Southern-style gravy in just 20 minutes using 6 simple ingredients. Start by browning 1 pound of breakfast sausage in a skillet, then create a roux with 3 tablespoons of its drippings and 3 tablespoons of all-purpose flour. Gradually whisk in 2 cups of whole milk until thickened, season with black pepper, and serve hot over freshly baked biscuits. Perfect for beginners with foolproof technique tips included.

The Secret to Perfect Sausage Gravy Every Time

Creating restaurant-quality sausage gravy at home doesn't require special skills or hard-to-find ingredients. This straightforward method eliminates common pitfalls like lumpy gravy or bland flavor while keeping preparation simple enough for weeknight breakfasts. The key lies in proper roux technique and using quality sausage with the right fat content.

Why This Easy Sausage Gravy Recipe Works

Many easy homemade sausage gravy recipes fail because they skip crucial steps that affect texture and flavor. Our approach solves three common problems:

  • Lump prevention - Gradual milk incorporation at the right temperature
  • Rich flavor development - Proper browning of sausage without burning
  • Perfect consistency - Exact fat-to-flour-to-liquid ratio for ideal thickness

This simple sausage gravy for biscuits uses the sausage drippings as the base, creating deep flavor without additional fats. The whole milk provides creaminess that skim milk can't match, while freshly ground black pepper adds the traditional Southern kick.

Ingredients for Easy Sausage and Gravy

Makes 4 servings | Total time: 20 minutes

Ingredient Amount Substitution Options
Breakfast sausage 1 pound (450g) Ground pork or turkey sausage (avoid pre-cooked)
All-purpose flour 3 tablespoons Gluten-free 1:1 baking flour
Whole milk 2 cups (480ml) Half-and-half for richer gravy (reduce to 1½ cups)
Black pepper 1½ teaspoons freshly ground White pepper for milder flavor
Salt To taste Omit if using salty sausage
Water or broth ¼ cup (optional) Helps adjust consistency if needed

Step-by-Step Instructions

Cooking the Sausage

  1. Break 1 pound of breakfast sausage into small pieces in a cold cast-iron or heavy-bottomed skillet
  2. Turn heat to medium and cook 8-10 minutes, stirring occasionally with a wooden spoon to break into crumbles
  3. Continue cooking until no pink remains and sausage develops light brown edges (don't let it burn)
  4. Remove sausage with a slotted spoon, leaving 3 tablespoons of drippings in the pan. Set sausage aside.

Making the Roux

  1. Reduce heat to medium-low and sprinkle 3 tablespoons flour over the drippings
  2. Whisk constantly for 2-3 minutes until mixture turns light golden brown and smells nutty
  3. Continue whisking as you gradually add milk in a slow, steady stream
  4. After all milk is incorporated, return cooked sausage to the skillet

Finishing the Gravy

  1. Bring mixture to a gentle simmer (do not boil)
  2. Cook 5-7 minutes, stirring frequently, until gravy coats the back of a spoon
  3. Season with 1½ teaspoons freshly ground black pepper and salt to taste
  4. If too thick, add water or milk 1 tablespoon at a time. If too thin, simmer 2-3 minutes longer
  5. Serve immediately over warm biscuits

Common Mistakes to Avoid

Even easy breakfast sausage gravy can go wrong without proper technique. Watch for these pitfalls:

  • Rushing the roux - Cooking the flour too quickly creates raw flavor. Take 2-3 minutes to develop proper color.
  • Adding cold milk to hot roux - Causes immediate lumping. Let milk sit at room temperature for 10 minutes first.
  • Over-seasoning early - Many sausages contain salt. Wait until the end to adjust seasoning.
  • Boiling the finished gravy - Causes separation. Maintain a gentle simmer only.

Serving Suggestions and Variations

This quick southern sausage gravy shines when served over:

  • Freshly baked buttermilk biscuits (the traditional pairing)
  • Cornbread or mashed potatoes for a hearty dinner option
  • Scrambled eggs for a complete breakfast plate

Popular variations:

  • Spicy version - Add ¼ teaspoon cayenne pepper or diced jalapeños with the sausage
  • Creamier texture - Substitute ½ cup of milk with heavy cream
  • Vegetarian option - Use plant-based sausage and vegetable broth (add 1 teaspoon smoked paprika for depth)

Storage and Reheating Tips

Sausage gravy stores well for meal prep:

  • Refrigeration: Keep in airtight container for up to 4 days
  • Reheating: Warm gently on stove with 1-2 tablespoons milk to restore consistency
  • Freezing: Portion in freezer bags (lay flat) for up to 3 months. Thaw overnight before reheating.

Never microwave gravy without stirring frequently - it separates easily. The stove provides better temperature control for creamy sausage gravy without lumps.

Troubleshooting Your Sausage Gravy

Even with this easy sausage gravy for beginners, issues can arise. Here's how to fix them:

  • Lumpy gravy: Immediately strain through a fine-mesh sieve while hot, pressing with a spoon
  • Too thin: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into simmering gravy
  • Too thick: Gradually whisk in warm milk, 1 tablespoon at a time
  • Bland flavor: Add a pinch of cayenne or dash of Worcestershire sauce

Can I make sausage gravy without meat for a vegetarian version?

Yes, use plant-based sausage crumbles and vegetable broth. Add 1 teaspoon smoked paprika and ½ teaspoon nutritional yeast to mimic the savory depth of meat. The roux technique remains identical - use olive oil instead of sausage drippings.

Why does my sausage gravy get watery after sitting?

Gravy naturally thins as starch molecules break down over time. To prevent this, make the initial gravy slightly thicker than desired. When reheating, the starch will re-thicken as it simmers. Avoid adding too much liquid during cooking - the sausage releases moisture as it cooks.

What's the best milk for sausage gravy?

Whole milk produces the creamiest texture and best flavor. Lower-fat milks contain more water and less fat, resulting in thinner gravy that lacks richness. For extra luxurious gravy, substitute ½ cup of the milk with half-and-half. Never use non-dairy milks with stabilizers as they can curdle in the roux.

How do I fix lumpy gravy without starting over?

Immediately strain lumpy gravy through a fine-mesh sieve into another pan, pressing with a spoon to extract smooth liquid. Whisk constantly while returning to a gentle simmer. For minor lumps, use an immersion blender directly in the pan for 5-10 seconds. Prevention is best - always add milk gradually while whisking constantly.

Can I prepare sausage gravy ahead of time for holiday mornings?

Yes, make the gravy base (roux plus milk) up to 2 days ahead, then add cooked sausage when reheating. Store in the refrigerator and reheat gently on the stove with extra milk as needed. The sausage can be cooked separately and added at serving time for best texture. Never freeze gravy with sausage included - the meat becomes rubbery when thawed.

Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.