This Best Sausage Gravy recipe is my homemade version of the popular Midwestern and Southern breakfast, made with ground pork sausage, milk and cornstarch. Perfect for Biscuits and Gravy!
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Why You'll Love This Recipe
Sausage Gravy served over biscuits is a popular breakfast dish in the Midwest and South states of the United States. You will find it in diners and local restaurants. It's also very easy to make at home! All you need is ground sausage, half and half or milk, cornstarch (for the smoothers texture) and lots of black pepper. This is a very filling and hearty breakfast dish and perfect for weekends!
Ingredients:
- sausage: ground pork;
- milk: whole milk or 2% is recommended but half and half makes the gravy very rich in flavor;
- cornstarch: my go-to for making gravy and sauces, it gives it the best texture;
- butter: adding it at the very end, gives the sauce a velvety and rich texture.
Instructions:
- Start by cooking ground sausage in a skillet, until no longer pink.
- Whisk together whole milk and cornstarch.
- Add the liquid to the cooked sausage, 1/2 cup at a time, and stir until thickened.
- Add butter, let it melt, and stir in.
- Season with black pepper.
- Serve gravy over biscuits. Garnish with more black pepper and chopped parsley.
Best tips:
- butter: add a tablespoon of butter to the finished gravy, let it melt and then stir. It will add rich flavor to your gravy. If using salted butter, add salt at the end after tasting the gravy.
- lots of black pepper: this ingredient is often forgotten in sausage gravy recipes but it's very important. You need to use at least 3/4 teaspoon of black pepper in this recipe. If you never had Sausage Gravy before, especially on biscuits, start with 1/2 teaspoon of pepper and add more on the finished dish. If the sausage is already spicy, you can cut down the amount of pepper.
How to serve it?
The most classic way to serve this gravy is over biscuits. You can use store-bought biscuit dough you like or try my recipe for Flaky Buttermilk Biscuits. You can make the dough the day ahead and bake it at the same time you make the gravy.
Other ways to serve sausage gravy is over potatoes, with eggs, or even fried chicken and waffles.
Recipe FAQs:
Since this gravy is heavily based on dairy, it will only last 2 days in your fridge.
Yes! This gravy can be cooked a day before, refrigerated, and reheated the next day. It will thicken as it chills, so add a splash of milk when reheating to get it back to gravy consistency.
It's quite simple actually. Country gravy is made without meat while sausage gravy starts with cooking pork sausage.
More easy breakfast recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Best Sausage Gravy
Ingredients
- 1 lb ground pork sausage
- 1 ½ cups whole milk
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ½ teaspoon black pepper and more to taste
- ½ teaspoon salt to taste
Instructions
- In a skillet (cast iron or stainless steel), cook ground sausage until no longer pink, breaking it into crumbles with a wooden spoon.
- In a measuring cup, whisk together whole milk (or half and half) and cornstarch. Make sure there are no clumps of starch.
- Add the liquid to cooked sausage, ½ cup at a time, and cook, stirring, until thickened. Remove from heat.
- Add butter, let it melt and stir in.
- Season with black pepper. Taste the gravy and add salt and more pepper if needed.
- Serve gravy over biscuits. Garnish with more black pepper and chopped parsley.
Notes
- You can use whole milk in this recipe, however, half and half adds a richer taste.
- Use 2 tablespoons of flour if you don't have cornstarch on hand. Cornstarch makes smoother gravies and sauces and that's what I recommend.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Susie Engel says
I've made sausage gravy using a rue made with flour and butter for forty years. This was my first time trying it with whole milk and cornstarch. It was so creamy and delish! My family loved it. I guess you can teach an old dog new tricks! 😃
Suzy Penner says
Very tasty. 1st time making sausage gravy. I made maple brown sugar sausage links, so my gravy was sweeter. I used all my bacon and sausage grease, I think that's why I had a hard time getting it thick enough.
Anna says
Thank you, Suzy!
Courtney O'Dell says
This is the best gravy - so rich and delicious!
Eden says
Delicious!! This recipe makes me so happy!!
Erin says
This is seriously one of my son's favorite meals - so good!
Tanya Schroeder says
My husband LOVES sausage gravy, I cannot wait to try this!
April says
OMG sausage gravy is my happiest of happy places. I never realized how easy it was to make, but I'm probably going to be making it every weekend now. Yum.