Prepare to master the art of making the Best Homemade Sausage Gravy! This cherished recipe brings the authentic flavors of a traditional Southern and Midwestern breakfast right to your kitchen. Crafted with savory ground pork sausage, rich milk, and a touch of cornstarch for that perfectly smooth consistency, it’s the ultimate companion for warm, fluffy biscuits.
Why This Sausage Gravy Recipe Is a Must-Try
Sausage Gravy served over warm, flaky biscuits is more than just a meal; it’s a beloved tradition, a staple of comfort food across the American Midwest and Southern states. You’ll find it proudly featured in cozy diners and local family restaurants, a testament to its enduring appeal. The good news? Crafting this culinary delight at home is incredibly simple and immensely rewarding!
This particular recipe elevates the classic with a few simple yet effective touches, guaranteeing a rich, velvety texture and deep, satisfying flavor. Forget complicated techniques; all you need are a handful of common ingredients: ground sausage, your choice of milk or half-and-half, a secret weapon for smoothness – cornstarch – and a generous amount of freshly cracked black pepper. It’s a wonderfully filling and hearty breakfast dish, making it absolutely perfect for lazy weekend mornings or when you crave a truly substantial start to your day. The aroma alone will transport you to a simpler time, filled with warmth and hospitality.
Beyond its simplicity, this homemade sausage gravy offers unparalleled freshness and control over ingredients. You can customize the spice level of your sausage, adjust the richness of the gravy, and ensure every bite meets your exact preferences. It’s a dish that brings people together, whether you’re serving it for a family brunch or a cozy breakfast for two. Prepare to impress with minimal effort and maximum flavor!
The Essential Ingredients for Perfect Gravy
Creating an unforgettable sausage gravy requires a careful selection of ingredients, each playing a crucial role in the final flavor and texture. Here’s a breakdown of what you’ll need and why:
- Ground Pork Sausage: This is the heart of your gravy! Opt for a good quality ground pork sausage, ideally with a savory flavor profile. You can choose mild, medium, or spicy varieties depending on your preference. The rendered fat from the sausage is essential as it forms the base for our roux-like thickening process, infusing the gravy with incredible depth.
- Milk (or Half-and-Half): The dairy component provides the creamy texture and richness. Whole milk (3.25% fat) or 2% milk works beautifully for a balanced gravy. However, if you desire an exceptionally rich and decadent gravy, half-and-half is an excellent choice. Its higher fat content results in a silkier, more luxurious mouthfeel. Avoid skim milk, as it won’t provide the necessary richness or body.
- Cornstarch: This is our preferred thickener for achieving a remarkably smooth and lump-free gravy. Unlike flour, which can sometimes leave a pasty taste if not cooked thoroughly, cornstarch creates a clear, glossy, and silky texture. It’s especially effective when mixed with cold liquid before being added to the hot pan, preventing clumps.
- Unsalted Butter: Added at the very end, a tablespoon of butter is a game-changer. It melts into the hot gravy, adding a final touch of velvety richness and a subtle sheen. It truly enhances the overall flavor and luxurious texture, making the gravy incredibly palatable. If using salted butter, be mindful of the overall salt content you add.
- Black Pepper: This often-underestimated ingredient is critical for authentic sausage gravy flavor. A generous amount of freshly ground black pepper adds warmth, a subtle bite, and balances the richness of the sausage and dairy. Don’t be shy with the pepper; it’s what gives traditional sausage gravy its signature zest!
- Salt: Essential for seasoning. The amount needed will depend on the saltiness of your ground sausage. Always taste and adjust, adding salt gradually to ensure perfect balance without over-salting.
Step-by-Step Instructions to Make Sausage Gravy
Follow these simple steps to create a rich and creamy homemade sausage gravy that will impress everyone:
- Step 1: Cook the Sausage. Begin by placing your ground pork sausage in a large skillet (a cast iron skillet works wonderfully for even heating). Cook the sausage over medium heat, breaking it apart with a wooden spoon or spatula as it browns. Continue cooking until it’s no longer pink and is nicely crumbled. This typically takes about 5-7 minutes.
- Step 2: Prepare the Thickener. While the sausage cooks, prepare your cornstarch slurry. In a separate measuring cup or small bowl, whisk together the whole milk (or half-and-half) and cornstarch until the cornstarch is completely dissolved and there are no visible lumps. This step is crucial for a smooth gravy.
- Step 3: Build the Gravy Base. Once the sausage is fully cooked, you should have some rendered fat in the pan. If there’s an excessive amount (more than 2 tablespoons), you can carefully drain a little, but don’t remove too much, as it’s vital for flavor. Gradually add the milk and cornstarch mixture to the cooked sausage, about ½ cup at a time. Stir continuously as you add the liquid.
- Step 4: Thicken the Gravy. Continue to cook the gravy over medium-low heat, stirring constantly, until it begins to thicken to your desired consistency. This usually takes about 5-8 minutes. The gravy will thicken considerably as it cools, so aim for a slightly thinner consistency than your final goal. Remove the skillet from the heat once it reaches a creamy, pourable texture.
- Step 5: Add the Finishing Touch. Add the tablespoon of butter to the hot gravy. Allow it to melt into the mixture, then stir until it’s fully incorporated. This step adds a luxurious, velvety finish and boosts the richness.
- Step 6: Season to Perfection. Season the gravy generously with freshly ground black pepper. Taste the gravy, then add salt as needed. Remember, the saltiness of the sausage can vary, so always taste before adding more. You might also want to add a pinch more black pepper for that authentic, bold flavor.
- Step 7: Serve and Garnish. Spoon the warm, savory gravy generously over freshly baked biscuits. For an extra touch of presentation and flavor, garnish with more freshly cracked black pepper and a sprinkle of chopped fresh parsley, if desired. Enjoy immediately!
Pro Tips for Achieving the Best Sausage Gravy
Elevate your homemade sausage gravy from good to exceptional with these expert tips:
- Embrace the Butter Boost: Don’t skip adding a tablespoon of butter to the finished gravy. This simple step, allowing it to melt and then stirring it in, is key to developing a rich, velvety texture and enhancing the overall flavor. If you’re using salted butter, remember to taste the gravy before adding any additional salt.
- The Power of Pepper: Authentic sausage gravy thrives on a generous amount of black pepper. This ingredient is often understated in recipes, but it’s truly essential for that signature warmth and subtle spice. We recommend using at least ¾ teaspoon of freshly ground black pepper in this recipe. If you’re new to sausage gravy, start with ½ teaspoon and add more to your finished dish to suit your taste. If your chosen sausage is already spicy, you might want to slightly reduce the initial amount of pepper.
- Choosing Your Sausage: The type of ground pork sausage you use significantly impacts the final flavor. For a classic taste, opt for a mild or sage-flavored breakfast sausage. If you prefer a kick, a spicy Italian sausage (removed from its casing) can add an exciting twist.
- Preventing Lumps: Always make sure your cornstarch (or flour, if using as an alternative) is thoroughly whisked into a cold liquid (milk or water) before adding it to the hot skillet. This creates a “slurry” that prevents lumps from forming, ensuring a perfectly smooth gravy every time.
- Adjusting Consistency: Gravy thickens as it cools. If your gravy becomes too thick, simply whisk in a splash of warm milk or water until it reaches your desired consistency. If it’s too thin, you can create a small slurry with more cornstarch and milk and slowly stir it into the simmering gravy until it thickens.
- Don’t Overcook: Once the gravy has thickened, remove it from the heat. Continuous boiling can cause the dairy to separate or result in an overly thick, gluey consistency.
Creative Ways to Serve Your Homemade Gravy
While the most classic and undeniably delicious way to enjoy this hearty sausage gravy is spooned generously over warm, flaky biscuits, there are many other delightful ways to serve it. Here’s how you can make your meal memorable:
- The Classic: Biscuits. For the ultimate comfort food experience, pair your gravy with freshly baked biscuits. You can use your favorite store-bought biscuit dough for convenience, or try your hand at homemade options like Flaky Buttermilk Biscuits. Prepare the biscuit dough a day in advance and bake them fresh as your gravy simmers for a truly unforgettable breakfast spread.
- With Eggs and Potatoes: Elevate your breakfast plate by serving sausage gravy alongside scrambled or fried eggs and crispy home fries or hash browns. The rich gravy perfectly complements the simple flavors of eggs and potatoes.
- Over Toast or English Muffins: For a quick alternative to biscuits, spoon the gravy over toasted bread or English muffins. It’s a less traditional but equally satisfying way to enjoy the flavors.
- A Twist on Fried Chicken: For a hearty brunch or dinner, try serving this savory gravy over crispy fried chicken. It adds a Southern flair that’s hard to resist.
- Breakfast Burritos or Bowls: Incorporate sausage gravy into breakfast burritos or power bowls. Add a scoop of gravy to a tortilla with scrambled eggs, cheese, and hash browns, or pour it over a bowl of grits, eggs, and sausage for a comforting start to your day.
- Savory Waffles or Pancakes: Break from tradition and drizzle sausage gravy over savory cornmeal waffles or even plain pancakes for a unique sweet and savory combination.
Sausage Gravy FAQs
Given its rich dairy base, homemade sausage gravy is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For optimal freshness and flavor, it’s recommended to consume it within this timeframe.
Absolutely! This gravy can be cooked a day in advance. After preparing, allow it to cool completely before transferring it to an airtight container and refrigerating. When you’re ready to serve, gently reheat it on the stovetop over low heat, stirring frequently. It will likely thicken significantly as it chills, so be prepared to add a splash of milk or a tiny bit of water while reheating to restore it to the perfect gravy consistency.
The distinction is quite straightforward. Country gravy, also known as white gravy, is typically made without meat. It usually begins with a roux of flour and fat (often bacon grease or butter) and is then thickened with milk. Sausage gravy, on the other hand, starts with cooking ground pork sausage, utilizing its rendered fat and flavorful bits as the foundation for a rich, meat-infused gravy.
While ground pork sausage is traditional, you can experiment with other ground meats. Ground turkey sausage can be a lighter alternative, but you might need to add a bit more butter or oil if it doesn’t render enough fat. Ground beef or even finely diced bacon can also be used, though the flavor profile will change significantly from the classic sausage gravy.
This particular recipe uses cornstarch as a thickener, which is naturally gluten-free. Therefore, if you ensure your ground sausage and other ingredients are certified gluten-free, this recipe can be made gluten-free. If you were to use flour as a thickener, you would need to use a gluten-free all-purpose flour blend.
More Delightful Breakfast Recipes
Looking for more delicious ways to start your day? Explore these other easy and comforting breakfast recipes:
- Best Blueberry Pancakes
- Best French Toast
- Easy Crepe Recipe
- Homemade Breakfast Sausage Recipe
If you enjoyed making this recipe, we’d love to hear from you! Please share your thoughts in the comments below and consider leaving a star rating to help other home cooks!
Best Homemade Sausage Gravy
This Best Homemade Sausage Gravy recipe is a classic, comforting version of the popular Midwestern and Southern breakfast. Made from scratch with savory ground pork sausage, rich milk, and cornstarch for a perfectly smooth texture, it’s the ideal topping for warm, flaky biscuits!
Rating: 4.80 from 10 votes
Pin Recipe
Prep Time: 2 mins
Cook Time: 15 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 496 kcal
Ingredients
- 1 lb ground pork sausage
- 1 ½ cups whole milk (or half and half for richer gravy)
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- ½ teaspoon black pepper, and more to taste
- ½ teaspoon salt, to taste (adjust based on sausage saltiness)
Instructions
- In a large skillet (cast iron or stainless steel recommended), cook the ground pork sausage over medium heat until it’s no longer pink, breaking it into small crumbles with a wooden spoon or spatula.
- In a separate measuring cup or small bowl, thoroughly whisk together the whole milk (or half and half) and cornstarch until no clumps remain. This creates a smooth slurry.
- Add the prepared liquid mixture to the cooked sausage in the skillet, ½ cup at a time, stirring continuously. Continue to cook over medium-low heat, stirring, until the gravy thickens to your desired consistency. Remove from heat.
- Add the butter to the hot gravy, allowing it to melt completely. Stir the melted butter into the gravy until fully incorporated for a velvety finish.
- Season the gravy generously with black pepper. Taste and add salt and additional pepper as needed, adjusting to your preference and the saltiness of your sausage.
- Serve the warm, savory gravy immediately over your favorite biscuits. For a beautiful presentation, garnish with extra black pepper and a sprinkle of chopped fresh parsley.
Notes
- While whole milk works well, using half-and-half will yield a noticeably richer and creamier gravy.
- If cornstarch is unavailable, you can substitute 2 tablespoons of all-purpose flour. Mix it with 2 tablespoons of the rendered sausage fat to form a roux before adding the milk. However, cornstarch is recommended for the smoothest texture.
- Please note that the provided nutrition values are an estimate and can vary based on the specific products and brands used. For precise dietary information, use a calorie counter or nutritional analysis tool that you are familiar with.
Nutrition
Carbohydrates: 6 g |
Protein: 20 g |
Fat: 43 g |
Saturated Fat: 18 g |
Cholesterol: 123 mg |
Sodium: 1074 mg |
Potassium: 399 mg |
Fiber: 1 g |
Sugar: 1 g |
Vitamin A: 495 IU |
Vitamin C: 1.7 mg |
Calcium: 105 mg |
Iron: 1.3 mg
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