sausage gravy
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Sausage Gravy

sausage gravyThe aroma of breakfast sausage or bacon is warm, homey, and dear. Try your hand at some sausage gravy; serve it over biscuits or waffles, and make somebody’s day.

You can do this in stages or make it ahead and freeze it for later use. Then, when you want a tasty, warm breakfast, you’ve got half of it already done.

This recipe isn’t really a recipe. It’s one of those dump, taste, and serve dishes. 

Choose your sausage – mild, medium, or spicy. Fry it up and, if it’s really greasy, drain it. If there’s not a lot of grease in your skillet, let it simmer while you mix up your flour and milk.

If you’re doing one pound of sausage, you’ll want about a tablespoon of flour and a 1/2 cup of milk – give or take. Mix it together like a paste. Make sure it’s smooth and the lumps are gone. Make sure you have enough liquid in the broth; if it’s pretty dry, add some water and simmer for a bit until the flavor is through the liquid. When your sausage is simmering merrily in the broth, add the milk mixture slowly, stirring as you go. Let it sit and simmer for a bit; if it’s too thick, add some more milk, maybe half a cup at a time. If it’s too thin, you can repeat the flour/milk paste, a little bit at a time.

Since sausage is salty as it is, you might not need to add any salt; you can always add pepper and salt, depending on your taste buds and the sausage you’re using. 

sausage gravy

You can turn the burner down and just let the sausage gravy simmer a little bit at a time while you whip up your biscuits or waffles. For my favorite made from scratch biscuit recipe I use, click here

sausage gravy

Sausage Gravy

My Windowsill
A simple and easy way to serve sausage that is sure to go further than patties or links. FIx it ahead and heat it up, or serve it the same day.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10


  • 1 lb. sausage
  • 2 Tbsp. flour
  • 1/2 cup milk or more as needed
  • Salt and Pepper to taste


  • Fry sausage
  • If it is really greasy, drain a little bit of it
  • Let sausage and broth simmer in the pan
  • Mix flour and milk to make a thin, smooth paste
  • Add mixture to the sauce in the pan as it bubbles
  • Stir until it is smooth and mixed in well
  • If it is too thick, add more milk
  • If not thick enough, repeat the thickening with flour and milk

Some folks like to eat their sausage gravy on the side. That’s okay. Fix it the way you like it!

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