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Sausage Gravy

Flaky buttery and fluffy buttermilk biscuits slathered in a creamy meaty spicy and peppery as you like it sausage gravy. That’s the ticket to a wonderful Saturday morning, no?

A cast iron frying pan full of sausage gravy with fresh biscuits in the background

The Best Sausage Gravy Recipe


Sausage Gravy is a Southern Favorite that abides the best Saturday morning tables around. It is made from milk, flour, sausage and spices and adorns fluffy buttermilk biscuits and everything else on your breakfast plate.

This is my OLDEST recipe. Old does NOT equal tired, by the way.

Your WHOLE family will love this recipe so much that they will ask for it EVERY SINGLE TIME you eat together, so be forewarned. You will be stirring gravy until you are dead. Just sayin.



A plate of gravy on two biscuits with someone holding a spoonful of the gravy up to the camera

The Best Sausage Gravy Recipe


I broke all conventions of medicine and crossed all kinds of professional boundaries to get this recipe. Email me if you want the rest of the story.

The best sausage gravy recipe ever deserves to be in good company, don’t you think? I think so too! I totally recommend checking out All the Secrets to Perfect Southern Biscuits and how about a frittata   and fresh strawberry jam with fruit cups too!

Seriously, if you are gonna do it, do it right!


Just out of curiosity, I measured the total calories for this entire recipe.

  • If you ate the entire pan: CALORIES: 2100.
  • 136 carbs.
  • 128 grams of fat.
  • 114 grams of protein.
  • There are at least 10 servings in this recipe.
  • 210 calories in a serving

As good as this recipe is? That’s not bad!

Its worth a splurge on a weekend! It will stick to your ribs too.

I know you have other questions too, so let’s get to those!


As a matter of fact, you CAN freeze sausage gravy! We like to freeze ours in sizes that we can use on weekdays.

Then all we have to do is remove from the freezer, heat up, and it is like the weekend on a weekday!


Yep, you surely can make sausage gravy on the night before! Just refrigerate and when you are ready to warm it back up, you might need to add a splash of milk to thin it a little and heat it back up in a jif!


All this talk of making before or freezing makes me think you might need to know how to reheat the sausage gravy! Just one thing to know:  SAUSAGE GRAVY THICKENS AS IT COOLS

If the gravy is frozen:

  • Place it in a zip lock bag, let soak in a bowl of warm water in the kitchen sink till thawed. Then follow the refrigerated instructions
  • Place the frozen block of gravy in a large sauce pan, add a small amount of milk (1/4 to 1/2 cup) and heat over a very low heat till thawed. Stir frequently and break up with your wooden spoon as it thaws.

If the gravy is refrigerated: 

  • Heat in a skillet with a small amount of milk added till hot and bubbly
  • Reheat in the microwave in a microwave safe bowl for 1 minute. Then repeat microwaving on high at 30 sec intervals, stirring in between until reheated.


This recipe for sausage gravy is NOT keto. If you want a good keto recipe, try out my friend Logan’s recipe for Southern Style Keto Sausage Gravy over at Better than Bread Keto. I think he does good work.


If you put this homemade sausage gravy in the fridge after breakfast, it will be good for another 3-5 days. Simply reheat using the instructions above.


I totally recommend learning to make delicious southern style biscuits. I give you All the Secret to Perfect Southern Biscuits right here.

A whole breakfast might include Perfect Pancakes from Scratch or Apple Pecan Waffles with Apple Pecan Topping though! This homemade gravy is excellent on top of southern fried breakfast potatoes or southern fried potatoes and onions! So eat up!

So, no excuses!

A white plate with an open face biscuit with gravy on top of it and there are two spoons on the plate

The best sausage gravy recipe


Personally, I don’t think you need ANYTHING except salt and pepper BUT, you might also want to try..

  1. Sage
  2. Thyme
  3. Garlic
A photo of a bowl of gravy sitting on a small plate with two biscuits

The best sausage gravy recipe

Try a Few Of Our Other Famous Gravies! 

Tomato Gravy

Sawmill Gravy

Hamburger Gravy

Red Eye Gravy

Ya’ll Help Me Out, OK?

Scroll on down to the bottom of the page and leave me a 5 STAR  🌟🌟🌟🌟🌟 comment, ok? This helps the rest of the internet to know that THIS is the place for the BEST home cooking recipes!

Plate of sausage gravy on two biscuits

Sausage Gravy

This sausage gravy recipe is even more wildly delicious than it looks like it should be.  You'll have your family begging you for it every time you see them and YOU'LL be even more wildly popular than you ever dreamed! 
4.84 from 6 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Keyword: best sausage gravy, sausage gravy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 400kcal


  • ½ lb breakfast sausage
  • 1/2 Cup all purpose flour + more if needed– use your judgment
  • ½ gallon whole milk
  • Salt and pepper to taste


  • Crumble and brown the sausage in a large skillet (9-10") over medium heat.  A cast iron skillet is best. 
  • When the sausage is browned, pour off all but 1 Tbs of the fat.
  • With the heat off, add the flour to the skillet and mix it around so that the pieces of sausage become coated (they start to look like little white powdered donut holes). If the flour seems to disappear, add a little more (1/4 cup or so). 
  • Place the skillet back on the burner and set to medium high.  Stir and cook the sausage with the flour on it for at least 2 minutes.  The longer you cook the sausage and flour the darker your gravy will be.  Stop at 2 minutes for a light colored gravy.  Cook longer for a darker gravy. Do not cook longer than 4 minutes.
  • Add the milk all at once. FROM THIS POINT ON, DO NOT STOP STIRRING. You will likely hear the milk sizzle and that is OK. Use your wooden spoon to stir and scrape up the flavorful bits from the bottom of the pan. Keep stirring and scrape the bottom and the side often.  When you begin to notice small bubbles forming at the side of the pan, quickly reduce the heat to medium low. 
  • Heat the gravy at medium low until it is the consistency that you want your gravy.  Understand that if the gravy starts to bubble up, you may have to slide it off the burner suddenly.  Do not stop stirring.  You can place it back on the burner when it slows down. 
  • When the gravy is near the consistency that you prefer, taste it and add salt and pepper to your desired amount.  (This varies greatly depending on the sausage you chose and your own personal tastes).  Once seasoned, allow to sit for about 5 minutes before serving and it will thicken more. 


  • You may substitute 2% or skim milk for the whole milk, but the recipe will not taste near as good. 
  • This does make a large quantity and you CAN freeze or refrigerate the gravy.  
  • To freeze the gravy, simply divide into servings that you can manage and place in a freezer quality plastic container. 
  • When reheating, reheat slowly and use a little milk to thin the gravy as it will have thickened when it cooled.  You can reheat on the stovetop or in the microwave. 
  • Feel free to make this gravy ahead and refrigerate.  Reheat on the stovetop and give it a splash of milk to help it along with reheating.  Use medium heat when reheating. 
  • Season this recipe with salt and pepper according to your own tastes.  The salt level in various sausage preparations varies greatly and you will have to use your own taste buds to see what is right for you.  
  • Serve this gravy over buttermilk biscuits, toast or breakfast potatoes! 


Nutrition Facts
Sausage Gravy
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***this post originally published on Loaves and Dishes February 20, 2015 and has been updated with NEW information! ***


In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven. Matthew 5:15

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating

Winnona Myers

Saturday 27th of November 2021

I've never been successful with sausage gravy and wanted to make some for brunch with my birthday twin niece. Who better to look to for down home cooking than Loaves and Dishes!?

Follow Wendi's direction and you can't mess it up. Perfect for seasoning to your own taste. I used a whole pound of sausage. Everyone loved it including my 11 yo great-nephew!

Bonus! I got a personal happy birthday wish from Wendi herself!

Wendi Spraker

Sunday 28th of November 2021

Awwww... That's so sweet. I'm glad your crew enjoyed it! I always remember your birthday from when we were little kids because I thought that a Thanksgiving birthday was cool! :)

Benjamin Brackman

Saturday 28th of August 2021

Can you use heavy cream instead of whole milk?

Wendi Spraker

Saturday 28th of August 2021

Hi Benjamin, I have never tried using all heavy cream. I'm thinking it might work BUT that is a LOT of cream and would be quite expensive and make the gravy extra rich. If you have cream you are wanting to use up, I might go with half milk and half cream?


Tuesday 16th of February 2021

Do grandkids like this stuff?

Wendi Spraker

Tuesday 16th of February 2021

Well, mine do. One of them demands it. Thanks for asking.


Tuesday 24th of March 2020

Hi. Wanting to try this recipe this weekend. What size skillet would you recommend for this amount of gravy? Thank you!

Wendi Spraker

Tuesday 24th of March 2020

Hi Nathan, A standard 9-10" skillet works best. Enjoy!!

Andrea Sue Hodges

Tuesday 13th of August 2019

I simply stumbled onto your site and I will be eternally grateful for you and your site ! I have been making sausage gravy since I was thirteen years old. When the opportunity arsises to read recipes for it I cannot resist. You and I make it the same way.I want you to know that your Verses are just as pleasing as your recipes. Thank you ,please keep it up !

Wendi Spraker

Wednesday 14th of August 2019

Hi! You are so kind and so sweet! Thank you so much! I'm glad to know that you make sausage gravy the same way! I hope you'll enjoy a few other recipes here too. Thanks so much for letting me know!


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