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!
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.