Sausage Gravy Recipe

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Biscuits and Sausage gravy is a classic staple breakfast dish in the Midwest and South. It’s one dish that I particularly look forward to having on a chilly fall or winter morning. While we all know that sausage gravy isn’t the healthiest dish in the world it is some of the best stick to your ribs comfort food out there! I highly recommend serving this gravy with my Easy Homemade Drop Biscuits, they are so simple to make!

Can I Make Sausage Gravy the Night Before?
Yes, you can! Make the gravy as directed in the recipe card below. Allow the gravy to cool completely, then, store in an airtight container in the refrigerator for up to 24 hours. To reheat the gravy, pour it into a medium saucepan and warm over medium-low heat while stirring occasionally until heated through.

It’s no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!



2 T. bacon grease (I keep this in a jar in the fridge, great for many recipes)
2 C. whole milk (more will be need as well)
1/4 tsp each salt and pepper
1 lb. hot breakfast sausage
1/2 C. flour
1 T. butter


Brown the sausage in a medium size, but one with higher sides, skillet. Remove sausage and retain any remaining grease. Over a medium high heat add in the bacon grease and then the butter, a little at time sprinkle in the flour and whisk well to combine. Pour in the 2 C. milk and whisk to remove any lumps. As this begins to thicken you will need to add more milk…a little at the time and continue to whisk until the mixture becomes smooth and coats a wooden spoon (the gravy should cling to the spoon). Remove from heat and stir in salt, pepper and cooked sausage. Serve over hot biscuits (first recipe I wrote on this page).recipe from Jane’t page

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