How to Make Sausage Gravy from Scratch
A close-up hero image of homemade Southern sausage gravy served over fluffy biscuits. The gravy is thick, creamy, and peppery, showcasing the rich texture of sausage gravy made completely from scratch without packets.
Ingredients
- 16 oz Bulk breakfast sausage mild, hot, sage, maple - whatever you prefer
- 1/4 cup All-purpose flour
- 2 cups Whole milk more or less to desired thickness
- 2 tbsp Butter (optional but delicious)
- 1/2 tsp Salt more or less to taste
- 1/4 tsp Black pepper more or less to taste
- 1 tbsp Fresh parsley (optional garnish)
Instructions
- Step 1: Brown the SausageAdd the breakfast sausage to a large skillet over medium heat. Break it into crumbles and cook until fully browned. Do not drain the grease — that’s flavor.
- Step 2: Add the FlourSprinkle the flour evenly over the cooked sausage. Stir well so the flour coats the sausage and absorbs the fat. Cook for 1–2 minutes to remove the raw flour taste.
- Step 3: Slowly Add the MilkPour in the milk gradually while stirring constantly. This helps prevent lumps and creates a smooth gravy.
- Step 4: Simmer Until ThickLet the gravy simmer gently for a few minutes, stirring often. It will thicken as it cooks. If it gets too thick, add a splash of milk.
- Step 5: Season and ServeSeason with salt and plenty of black pepper — Southern gravy should be peppery. Serve hot over warm biscuits and sprinkle with parsley if desired.
Notes
Fix Common Issues Quickly
- Too thick: Stir in a splash of warm milk.
- Too thin: Simmer longer or add a small flour-and-milk slurry.
- Lumpy: Whisk vigorously or use a spoon to smooth it out.