This gravy is a specialty among the country folds in our area. It’s the best sausage gravy recipe, especially when served over fresh hot, biscuits. It makes a real “stick to the ribs” dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage. —Mrs. J. N. Stine, Roanoke, Virginia
In a large saucepan over medium heat, cook sausage and onion until no longer pink, breaking into crumbles, 5-7 minutes. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Gradually stir in milk. Add seasonings. Bring to a boil; cook and stir until thickened 2-3 minutes. Serve over biscuits.
Best Sausage Gravy Tips
How can you make this sausage gravy recipe ahead of time?
Homemade sausage gravy is an amazing breakfast time treat! It can be time consuming to prepare, though, since you have to carefully stir it to avoid lumps. (That’s one of the biggest homemade gravy mistakes.) Luckily, this gravy reheats like a dream on the stove when you make it ahead of time. Stir it occasionally over gentle heat, or in the microwave in a covered, but vented bowl.
How can you thicken the best sausage gravy?
This gravy uses 1 1/2 tablespoons flour to 1 cup liquid, which will result in a light- to medium-bodied gravy. If you know you want a thicker, richer gravy, increase the flour and meat drippings but keep the amount of liquid the same. If you like, you can substitute in some melted butter for the sausage drippings. Learn more about making a roux for homemade gravy.
What can you use instead of pork sausage in this sausage gravy recipe?
You can make a vegetarian sausage gravy by using butter instead of the meat drippings in the roux, and adding crumbled meatless sausage patties into the gravy. Consider boosting the onion and caramelizing it to help build a bit more flavor. You can also consider turkey sausage, or trying our recipe for biscuits with turkey sausage gravy.