Sausage Gravy

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 pound breakfast sausage, hot or mild
  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk, more to taste
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons freshly ground black pepper, more to taste
  • Biscuits, warmed, for serving
Directions

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

Cook Notes: This recipe can be easily doubled to serve 24.


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4.8 74
This gravy came out excellent. Rave reviews in this house. I substituted 2 cups of buttermilk and 1 cup of heavy cream because that's what I had on hand after making some buttermilk pancakes and buttermilk biscuits. I also substituted 1 pound of fresh country sausage from the butcher instead of breakfast sausage. Better than breakfast sausages from the store filled with who knows what as filler. item not reviewed by moderator and published
I am now making this for the third time  -  it is a big hit in our family.  As recommended below, I am going to try to make it in my cast iron skillet this time as opposed to my non-stick; I'm sure it will be wonderful!  Thanks for the great recipe! item not reviewed by moderator and published
Love it! But to add extra kick, I put just a bit of red pepper flakes in it. Now my brother who works in Louisiana? Well, he makes it extremely HOT! item not reviewed by moderator and published
Way too much black pepper!!! We eat peppered jerky, cracked pepper sliced turkey, etc. I would cut the pepper in half. I used some venison sausage, so I was a little disappointed that it went to waste. I tried using almond milk. It was a little thin, so maybe use a little more flour if you are looking for a dairy free gravy. item not reviewed by moderator and published
this is a most delicious recipe.. loved it and so did my husband item not reviewed by moderator and published
I love this sausage gravy. The only thing I would recommend is a new tool I've found for breaking up any kind of ground meat when cooking. It's star shaped and makes sure you get meat in every bite! Love you Ree! item not reviewed by moderator and published
This was a delicious and easy recipe. I don't know why, but I have never made this in over 27 years of marriage. Once I found this recipe I have made it twice this month. Thanks for great recipe! item not reviewed by moderator and published
Really awesome, I made it exactly following the directions and I only struggled to reach the thickening stage - I had to turn it up (slightly!! not very much but, medium-low on my stove was just not cutting it). As a result I ended up cooking it a little longer than I will next time around. I think next time I'll stretch it with like 2 more cups of milk because it's really meaty. My man loves it!!! item not reviewed by moderator and published
Delicious and easy to prepare. item not reviewed by moderator and published
Very good! Second time I made it I sprinkled a little garlic and onion powder on the sausage while it cooked and made traditional southern biscuits (flour, lard, and buttermilk). So yummy! item not reviewed by moderator and published
This is the best sausage gravy I've had in a long time. I expected no less from the pioneer lady! I dropped a spoonful of bacon dripping into the cast iron skillet before browning the sausage and then added a Tbsp. of butter of butter before adding the milk. I also used raw milk with the cream still in it....just 3 cups as I like it thick. Awesome recipe. item not reviewed by moderator and published
Ree, I think you and I learned to make sausage gravy from the same woman from the south. Up until now, I never saw a recipe that would even remotely compare to mine. I would suggest to everyone that using a black iron skillet will bring out the flavor in the sausage, and provide good bits at the bottom of the pan after cooking. This is the key to great sausage and biscuits. item not reviewed by moderator and published
Classic sausage gravy recipe. The time to make this is misleading. There is very little prep time so I think all said and done, this recipe only took me about 20 minutes to make. This is a super easy breakfast idea. For some reason, I always thought sausage gravy was a lot of work, but it's not! Next time, I think I will use a reduced fat milk to reduce the calories. item not reviewed by moderator and published
Pretty good recipe. I only made half the amount of the recipe because I was only feeding four. The gravy came out creamy, but a little too spicy. We needed tissues as we were eating. lol. I would recommend only 1/4 of the amount of pepper then add to taste. I had to make my own seasoned salt because I had none....(great recipe on copycat for Lawrys Seasoned salt- omitted turmeric). I also used more milk because there was more sausage than gravy. Also, use a good brand of sausage like jimmy deans. All in all a good recipe! item not reviewed by moderator and published
Perfect! item not reviewed by moderator and published
I listened to other reviewers and reduced the black pepper to 1/2 tsp. Very successful for my first sausage gravy. I made my own 'sage sausage' which made the gravy even better. item not reviewed by moderator and published
It is a high request breakfast in my house. Not only is it so good, but leftovers (if any) freeze well and easy to make. item not reviewed by moderator and published
This is my go to sausage and gravy recipe, always good and super easy! The only change I've made is cutting the black pepper back a bit and adding a dash of cayenne pepper. Thanks Ree item not reviewed by moderator and published
Delicious! I even used maple sausage from Jimmy dean bc that's what I had and still came out great. Thanks Ree! item not reviewed by moderator and published
Made this with basic pork sausage and added fennel, sage and red pepper flake. Perfection.kids and adults loved it. Adding the flour with the sausage is my new method for fabulous sausage gravy! item not reviewed by moderator and published
Simple, we wanted more flavor, so we added about a tablespoon & a half of bacon grease, and we don't consume dairy so we swapped the whole milk with almond milk. It was very very good! item not reviewed by moderator and published
Excellent, simple. item not reviewed by moderator and published
Very tasty and so easy! I also love not having to remove the sausage and making a roux. I know some have complained about it being too salty but I always add little by little to my family's taste. item not reviewed by moderator and published
not very tasty. also way too salty and heavy item not reviewed by moderator and published
Perfection just as written item not reviewed by moderator and published
Excellent! I like the tip to add the flour to the cooked sausage (I usually took out the sausage and made a roux then added the sausage back in). This way the taste is so much better! item not reviewed by moderator and published
First time EVER I have tried to make this for my husband- he LOVED it- his birthday is tomorrow and he LOVES biscuits & gravy- I made enough so now he has his birthday breakfast!!! Yay, Re, thank you so much!!! VERY easy to whip up and I thank Ree for stating that adding the milk is a slow process, not to add it all at once, great tip!!!! Thanks, Ree!!! item not reviewed by moderator and published
The hubs loves this. item not reviewed by moderator and published
really great. i added alittle onion and garlic powder as well as some red chili flakes and nutmeg. i add nutmeg to all my creamy, savory dishes. so tasty! item not reviewed by moderator and published
best gravy I've ever made item not reviewed by moderator and published
I liked this sausage gravy, it was very good and it's very versatile item not reviewed by moderator and published
Love It ! item not reviewed by moderator and published
I have always loved my mother's sausage and gravy growing up. This recipe was very good. I would cut back on black pepper but overall it was fantastic. Thanks for sharing this recipe. Definitely will make it again. item not reviewed by moderator and published
Cushy I added a little kick , 1 med. onion 1 large jalapeno Awesome item not reviewed by moderator and published
I'm not much of a cook, my wife's the chef in our house. I wanted to give her a break and tried this. It actually turned out fantastic! The biscuits and gravy went great with eggs and hashbrowns. If I can do it, anyone can. Now, what to try next? item not reviewed by moderator and published
Biscuits and gravy is something I didn't grow up eating. My husband shared that he has eaten it before and liked it. When I saw the recipe on the show, I decided to give it a whirl. Y-U-M. This is on our regular rotation (for dinner) -- filling, yummy, comforting…it is friggin delicious. 5 stars because I will be making this until my dying day. item not reviewed by moderator and published
I have been trying to find the right recipe for this dish, and my family loved it! Thank you item not reviewed by moderator and published
Way better than getting canned gravy. Definitely tasty, cheap and easy to make! Black pepper needs to be tasted first before adding all of the two teaspoons item not reviewed by moderator and published
Holy Cow! This is tasty. My husband's favorite breakfast is biscuits and gravy and now I have a great go-to recipe when I feel like spoiling him! :) item not reviewed by moderator and published
Delicious! So easy and no roux, no lumps. Wow, this is so fast and fabulous. I used skim milk and you would never know. item not reviewed by moderator and published
Better than Mom used to make. And easier too. I used 3 1/2 cups of milk. item not reviewed by moderator and published
So delicious! I didn't have whole milk so I used a combination of 2% and cream and it was so good! I now have the perfect gravy recipe I was looking for! item not reviewed by moderator and published
Love this gravy and it is super easy to make. I used regular breakfast sausage and the full amount of milk that it called for. Next time I will decrease the pepper by a smidge but will not rate this less than five stars because it was yummy. I didn't make Ree's pepper and sage biscuits as she did in this episode, instead I made her other regular buttermilk biscuit recipe. Perfect and so yummy!!!!!! item not reviewed by moderator and published
Very good, added fresh nutmeg and scallions at the end! item not reviewed by moderator and published
So easy and so delicious. I used 4 cups of skim milk and no one knew the difference. This is a keeper! item not reviewed by moderator and published
This is a delicious gravy. I made it with the full 4 cups of milk and decided I would decrease the amount of milk next time, because we like a thicker gravy. item not reviewed by moderator and published
Easy and to rav reviews!! Would definitely make again! item not reviewed by moderator and published
Absolutely delicious!! item not reviewed by moderator and published
I tried making gravy for the first time, and it came out great! item not reviewed by moderator and published
loved it! perfect! And I love Bree and her show! item not reviewed by moderator and published
This recipe is A +. So easy and yummy, I only use 1 t pepper though , item not reviewed by moderator and published
We loved this! And so incredibly easy the way you simply add the flour to the sausage. No roux! We also added about a tsp of ground sage and no salt as the sausage had enough for us. item not reviewed by moderator and published
I made this for New Years Brunch. It was a big hit, full of flavor. I did add some sage. Make sure to taste it before adding any salt, it depends on the sausage you use. Will make this again. item not reviewed by moderator and published
Perfect proportions and clear directions. Use quality ingredients and you can't miss. Great stuff! Thanks Pioneer Woman. item not reviewed by moderator and published
This is delicious and very easy. My husband and I love green chilis and think we will add them next time. This recipe will definitely become one of my "go to" recipes. item not reviewed by moderator and published
This is my favorite sausage gravy recipe. It is super easy and my husband loves it and he has never like to eat biscuits and gravy, but you helped me change his mind Ree, Thank you! item not reviewed by moderator and published
I'm a Southern Girl and I'm very accustomed to making biscuits and sausage gravy, but I've never added Seasoned Salt. I love it and use it all the time in this gravy. Thanks Ree! item not reviewed by moderator and published
This was a great recipe. We loved it and polished it off. I accidentally used maple sausage (why you should label your freezer bags clearly) and it was quite good. I also added extra salt and pepper to taste. I would definitely recommend this. item not reviewed by moderator and published
Amazing! My 3 year old doesn't like sausage and she asked for a bowl of the sausage gravy. Good job Ree! item not reviewed by moderator and published
This is my favorite recipe for sausage gravy. it's really good if you use Jimmy Dean's mild country sausage. I usually end up adding more seasoned salt but otherwise follow the recipe. You can make it thin or thick depending how long you cook it. Simple, yet delicious! item not reviewed by moderator and published
The perfect comfort food served over biscuits and mashed potatoes! Delicious! The kids thought it was a bit spicy because of all the pepper but I thought it was just right. item not reviewed by moderator and published
Easy to make...everyone loved this...did not use amount of pepper required....will definitely make it again! item not reviewed by moderator and published
I was looking for a white sausage gravy taste similar to one at Mcdonalds or Hardees. I just was not very impressed with this recipe however. I followed the recipe exactly as stated, but it seemed bland and came out an orange color. While waiting for the gravy to thicken up, I kept tasting it and it just seemed so bland that I kept adding more salt and pepper and when it was ready, it was too salty. I'm not really sure why it didn't come out white though. Maybe removing the sausage when you add the flour and adding the sausage in again at the end? I'm going to continue my search for the perfect white sausage gravy. item not reviewed by moderator and published
This was so yummy!! It was so simple and perfect to put on top of the biscuits. I have never made sausage gravy, but this recipe made me look like a pro! I didn't have enough milk so I used fat free half and half. It tasted awesome! I'm sure that with the milk it would've been just fine too. This is going to be a weekend staple for sure! item not reviewed by moderator and published
So easy....it tasted like it was hard to make.....a new favorite!!! item not reviewed by moderator and published
Really good recipe. I changed it just a bit, cutting back on the pepper to 1/2 teaspoon, instead of 2, as we don't like it that spicy. I also upped the season salt to 1 tsp. I'm lactose intolerant so I used 3 cups plain Almond milk and 1 cup half and half and it still came out great. (I can handle a little bit of dairy. I think if you use whole milk, the milk counters the hot of the pepper. I don't think almond milk has the same effect. item not reviewed by moderator and published
Very simple, very tasty! item not reviewed by moderator and published
Super good!! I have made this three times already. I use regular breakfast sausage, and 2% milk instead of whole because that's just what we always have. Sometimes, if I have it in hand, I add a spash of heavy cream to add a little bit of richness, since we don't use whole milk. I use canned biscuits because I don't like to bake. This recipe is a regular in our home and we love it. item not reviewed by moderator and published
Fantasic!!! I used turkey breakfast sausage instead of pork. There isn't the fat left over so I added a few tbsp. of butter for the last minute or 2 of the sausage cooking. I then added the flour and let it brown just a bit on the sausage. I always add seasoning amounts to taste not so much by the recipe and it came out so much better than the corn starch version I have been making for years. Thank you so much, the family loved it. item not reviewed by moderator and published
This was so incredibly easy to make & YUMMY! My family ate it up! Made it exactly how the recipe was written and it was perfect! I'm not a baker so I just bought a package of frozen biscuits & cooked those and poured the sausage gravy over the hot biscuits! DE-LISH!!!! item not reviewed by moderator and published
Overall it was good, but not 'OMG'. Although I agree it's simple to make. The amount of pepper once again was too much. Too much pepper in the gravy combined with way too much pepper in the biscuits and all the cayenne in the potatoes was just overwhelming and left our mouths on fire. If I make it again, I'll just decrease it a lot. You can always add it to taste later. item not reviewed by moderator and published
Awesome! Taste just like Mom used to make! item not reviewed by moderator and published
My husband loves sausage gravy and we had been buying a frozen version at the market. Discovered this recipe and just made it for him. He loved it. No more frozen for him. It's easy and delicious. Thanks Ree. item not reviewed by moderator and published
This gravy is very yummy & easy to make. It's more pepper than my mild palette prefers, but if you like it spicy, it will be just right. I'll decrease it next time. item not reviewed by moderator and published
And I also used Tiger Seasoning instead of seasoned salt. It's so much better. item not reviewed by moderator and published
We make this all the time it's great. item not reviewed by moderator and published
Tina Louise, I can't thank you enough for your review. I'm allergic to dairy (not lactose intolerance) and was wondering how this would turn out with a milk alternative. Thanks so much! item not reviewed by moderator and published
if it is too salty you are using the wrong kind of sausage. I made this and felt it was a little light on the salt. Seeing as how milk and flour don't have salt in them, there can only be one culprit. item not reviewed by moderator and published
How much salt did you add?? We even added a tablespoon of bacon grease to this, and it was divine, we didn't even need to add any extra salt to it, so full of flavor. item not reviewed by moderator and published
Most restaurants make their gravy from a mix that they shred, then melt in water. Your gravy was orangish from the seasoned salt and cooking it with the sausage. To make it whiter, remove sausage after browning, make gravy and let thicken, then add sausage at end. Most sausage gravies aren't pure white at home because you need to cook after adding the flour, to get rid of the "floury" taste. Good luck. item not reviewed by moderator and published
Darker sausage gravy is much more flavorful than white. Maybe you are looking for sawmill gravy instead? I also think the brand of sausage you use makes a huge difference in taste. Use the highest quality you can find. item not reviewed by moderator and published
You have to let the flavors marry together. I always let my gravy cool down, off the burner, with the lid on. Then the salt and pepper really come through in flavor. It takes a lot of practice to get perfect gravy. Mine is always white, but if you add to much flour it is bland. With This recipe you add Seasoned salt and the restaurants don't, I think they use canned gravy to get it consistent every time. This is a great recipe, try it a couple more times. item not reviewed by moderator and published
Did you use hot sausage? If so, that's probably the reason for the orange color. I always use hot sausage, and the grease from it is orange. item not reviewed by moderator and published

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