Go Back
+ servings
Pouring sausage gravy over biscuits
5 from 4 votes

Sausage Gravy

A classic Southern-style American dish and a diner staple, homemade sausage gravy is creamy, salty, and the ultimate in breakfast comfort foods.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • Cast iron pan


  • 1 lb pork sausage
  • 2 tablespoons butter
  • ¼ cup (30g) all purpose flour
  • 2 ½ cups milk
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it’s no longer pink. Do not drain the fat.
  • Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
  • Bring the mixture to a boil, reduce heat and simmer until it’s thickened.
  • Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added. 
  • Serve immediately after cooking over split biscuits.


  • To thicken a thin sausage gravy, mix 1 tablespoon of flour with a tablespoon of milk in a small bowl. Whisk in slowly and continue to cook until thickened.
  • To thin out a thick gravy, simply add more milk, whisking it in a little at a time until the gravy is the consistency you want.
  • To make spicy sausage gravy. Start with a spicy seasoned sausage or add a bit of hot sauce to the finished gravy. Tabasco or Louisiana sauce is perfect for this. If you’re cooking for a crowd, serve the hot sauce on the side so everyone can make their plate as spicy as they like.


Calories: 88kcal