Easy Sausage Gravy Recipe in 20 Minutes

Easy sausage gravy is a classic Southern American comfort food made by combining cooked sausage with a roux of fat, flour, and milk. This creamy, savory sauce typically requires just 5 basic ingredients and can be prepared in under 20 minutes, making it perfect for breakfast served over biscuits or as a versatile base for other dishes.

Nothing says comfort like a steaming bowl of homemade sausage gravy. This staple of Southern cuisine transforms simple pantry staples into a rich, creamy sauce that elevates humble biscuits into a satisfying meal. While many fear making gravy due to potential lumps or inconsistent texture, mastering this recipe is simpler than you might think. The key lies in understanding the roux technique and proper milk incorporation.

Essential Ingredients for Perfect Sausage Gravy

Creating genuinely easy sausage gravy starts with quality ingredients. You'll need:

Ingredient	Amount	Notes
Breakfast sausage	1 pound	Use mild or spicy based on preference
All-purpose flour	3 tablespoons	For smooth roux formation
Whole milk	2 cups	Essential for creamy texture
Salt	To taste	Remember sausage contains salt
Black pepper	1 teaspoon	Freshly ground preferred

Step-by-Step Preparation Guide

Follow these straightforward steps for lump-free sausage gravy every time:

1. Cook the sausage: In a skillet over medium heat, crumble and cook 1 pound of breakfast sausage until browned (about 8 minutes). Drain excess fat, leaving approximately 3 tablespoons in the pan.
2. Create the roux: Sprinkle 3 tablespoons of flour over the sausage and fat. Whisk constantly for 2-3 minutes until the mixture turns golden and fragrant.
3. Incorporate milk: Gradually add 2 cups of whole milk while whisking continuously. Start with small amounts to prevent lumps.
4. Thicken the gravy: Continue cooking over medium-low heat, stirring frequently, until the gravy reaches your desired consistency (5-7 minutes).
5. Season: Add salt to taste (remember sausage is already salty) and 1 teaspoon freshly ground black pepper.
6. Serve immediately: Pour over warm biscuits or your preferred base.

Avoiding Common Sausage Gravy Mistakes

Even easy homemade sausage gravy recipes can go wrong without proper technique. Here's how to prevent frequent issues:

• Lumpy gravy: Always whisk constantly when adding milk. If lumps form, remove from heat and blend with an immersion blender.
• Too thin: Simmer longer to reduce, or make a slurry of 1 tablespoon flour with 2 tablespoons cold milk and whisk in.
• Too thick: Gradually add more warm milk until desired consistency.
• Bland flavor: Don't skip freshly ground pepper, and consider adding a pinch of cayenne for depth.

Variations for Your Simple Sausage Gravy

Once you've mastered the southern style sausage gravy instructions, experiment with these adaptations:

• Spicy version: Add 1/4 teaspoon cayenne pepper or use hot sausage
• Health-conscious option: Substitute half the milk with chicken broth and use turkey sausage
• Extra creamy: Stir in 2 tablespoons of cream cheese at the end
• Vegetarian alternative: Use plant-based sausage and vegetable broth with cashew milk

Serving Suggestions and Storage Tips

The traditional way to serve easy sausage gravy for biscuits is over split, warm buttermilk biscuits. However, this versatile sauce works well with:

• As a topping for breakfast potatoes or hash browns
• Poured over fried chicken for chicken and gravy
• As a base for shakshuka-style eggs
• With roasted vegetables for a comforting side dish

Store leftover gravy in an airtight container in the refrigerator for up to 4 days. When reheating easy breakfast sausage gravy, do so gently over low heat while adding small amounts of milk to restore the proper consistency. For longer storage, freeze in portion-sized containers for up to 3 months.

Perfecting Your Technique

The secret to quick sausage gravy without lumps lies in temperature control. Always add cold milk to hot roux gradually while maintaining consistent heat. If you're making this for beginners, consider preparing the milk in a measuring cup with a spout for controlled pouring. Remember that gravy continues to thicken slightly as it cools, so aim for a slightly thinner consistency than your final desired texture.

Can I make sausage gravy without sausage?

Yes, you can create a vegetarian version using plant-based sausage alternatives or by making a roux with butter and vegetable broth. The key is maintaining the fat-to-flour ratio for proper thickening while adjusting seasonings to compensate for the missing meat flavor.

Why does my sausage gravy get lumpy?

Lumps form when cold liquid hits hot roux too quickly or when not whisking continuously. To prevent lumps, gradually add milk while whisking constantly. If lumps do form, remove from heat and blend with an immersion blender, or strain through a fine-mesh sieve for perfectly smooth gravy.

How can I make my sausage gravy thicker without changing flavor?

Create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water or milk. Whisk this into your simmering gravy and cook for 1-2 minutes until thickened. This method thickens without adding flour flavor that might come from making additional roux.

What's the best milk to use for creamy sausage gravy?

Whole milk produces the creamiest texture due to its higher fat content. For an even richer gravy, substitute half the milk with half-and-half. Avoid skim milk as it can cause the gravy to break. If using non-dairy alternatives, full-fat coconut milk or oat milk work best for maintaining creaminess.

Can I prepare sausage gravy ahead of time?

Yes, sausage gravy reheats well. Prepare it completely, then cool and refrigerate. When reheating, do so gently over low heat while adding small amounts of warm milk to restore the proper consistency. The fat may separate slightly during storage, but proper reheating with whisking will re-emulsify the gravy.