Best Sausage Gravy – my homemade version of the popular Midwestern and Southern breakfast, made with ground pork sausage, half and half and cornstarch. Perfect for Biscuits and Gravy!
Sausage Gravy served over biscuits is a popular breakfast dish in 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!
- ground pork sausage
- half and half or whole milk
- cornstarch (for best texture)
- salt and black pepper
- Start by cooking ground sausage in a skillet, until no longer pink.
- Whisk together half and half (or whole milk) and cornstarch.
- Add the liquid to 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.
Since this gravy is heavily based on dairy, it will only last 2 days in your fridge.
- 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 in the same time you make the gravy.
Other ways to serve sausage gravy is over potatoes, with eggs, even fried chicken and waffles.
More easy breakfast recipes:
- Sheet Pan Pancakes
- Perfect Breakfast Casserole
- Cinnamon Roll French Toast Casserole
- Air Fryer Donuts
For more ideas, feel free to browse our Breakfast Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
My homemade version of the popular Midwestern and Southern breakfast, made with ground pork sausage, half and half and cornstarch. Perfect for Biscuits and Gravy!
- 1 lb ground pork sausage
- 1.5 cups half and half
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1/2 teaspoon black pepper and more to taste
- 1/2 teaspoon salt to taste
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 half and half (or whole milk) and cornstarch. Make sure there are no clumps of starch.
Add the liquid to cooked sausage, 1/2 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.
You can use whole milk in this recipe, however, half and half adds 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.