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blue plate with a biscuit smothered in homemade sausage gravy sitting in front of a stack of homemade biscuits, 2 eggs on a kitchen towel and a package of all purpose flour

Homemade Sausage Gravy

  • Author: Katelyn
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


This made from scratch creamy, salty, southern-style sausage gravy is pure gold! Smother a homemade biscuit with this delicious gravy, and I promise your heart will be happy. It is too easy not to give it a try. 


  • 1 lb breakfast pork sausage (I prefer Neese’s Hot Country sausage)
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour 
  • 3 cups 2% or whole milk 
  • kosher salt and pepper to taste (I normally use around 1 teaspoon of kosher salt and 1/4 teaspoon pepper)


  1. In a non-stick pan, break up the sausage and cook over medium low heat until it is nicely browned.
    browned sausage bits cooking in a nonstick pan on the stove
  2. Add butter and stir until the butter melts and coats the sausage.
    browned sausage and 2 pats of butter cooking in a nonstick pan on the stove
  3. Add the flour and stir to coat the sausage. Cook, continuing to stir for about one minute. 
    browned sausage, butter, and flour cooking in a non-stick pan with a wooden cooking utensilnon stick pan with browned sausage bits, butter, and flour, bubbling and a wooden cooking utensil
  4. Pour in your milk and bring your gravy to a simmer.
  5. Gently simmer the gravy for several minutes until it starts to thicken.
    non stick pan full of simmering homemade sausage gravy on the stove
  6. Add salt and pepper to taste and continue simmering until you reach the desired consistency.


  • If your gravy becomes too thick, just add a little milk to thin it out. You may need to adjust the seasoning a little with each addition of milk.
  • 1/2 teaspoon of kosher salt is a good place to start. You can add 1/2 teaspoon at a time until the gravy is properly seasoned. 
  • You can use white pepper if you don’t want the black bits of pepper in your white gravy.
  • Category: Gravy
  • Method: Stove-top
  • Cuisine: Southern

Keywords: sausage, gravy, homemade

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