Savory Sausage Gravy

This delicious savory sausage gravy is so easy to make and is the perfect comfort food for those days when you really want a big hearty breakfast!

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I love waking up and making a delicious breakfast in the morning. Even if it’s just me, there are some days I need to start my day with creamy savory sausage gravy that I plan on smoothering all over my plate!

I enjoy this gravy on just about anything, but my go to is biscuits covered with scrambled eggs, then topped with this gravy and a sprinkle of cheddar cheese. I love making hash browns or fried potatoes with this gravy as well because this gravy is just as good on potatoes as it is biscuits!

Savory Sausage Gravy Ingredients

I like to keep this super simple with no fuss. That is why there are only a handful of ingredients for this recipe. The sausage really brings most of the flavor, combined with a little salt and lots of pepper, you have a perfectly seasoned pan of creamy deliciousness.

I typically use Bob Evans Breakfast Sausage for this recipe. I really like the flavor and it brings just the right amount of flavor. I only use a quarter of a pound because I like the ratio of sausage and gravy base. You can add more sausage if you like a meatier gravy.

I think it make a big difference to use a pad of butter in the gravy. The objective is to make sure there is enough fat to soak up and be able to cook the flour and cook the raw flour taste out of the flour. Butter helps with this step.

I like to use 2% milk for this gravy, however, you could use 1% or half and half and still be pleased with the results. I do not recommend using nut or oat milk with this recipe.

For me, I take the easy way when it comes to biscuits. I am all about making homemade comforting food, but I also believe in a good shortcut! I typically use Grands frozen biscuits, but sometimes I will order biscuits from Bob Evans, or buy some from the bakery section at my local grocery.

For the cheese, if you choose to add it at the end, I use a sprinkling of sharp cheddar. I like the bite sharp cheddar brings to the table!

Preparing the Gravy

I start by browning the sausage in the sauce pan, it is very important to make sure it is fully browned before you proceed with the next steps.

I then add the butter and make sure it gets melted into the sausage, then I sprinkle on the flour and let it cook for at least 2 minutes to make sure that raw flour flavor is cooked out. If you have ever had gravy that didn’t taste quite right to you it was likely because the roux was not cooked long enough to get rid of that raw taste.

Then I add in the milk and whisk continuously till the gravy thickens and starts to bubble.

Any saucepan will do but I love these Hexclad pans for everything in my kitchen, these are perfect for making gravy because you can use your metal whisk on them without worrying about scratching them!

Next, I add my salt and pepper. I personally think that sausage gravy should have a lot of pepper in it, but if you want to reduce the pepper, that is entirely up to you.

I use the immersion blender because I do not like big chunks of sausage in my gravy. I prefer the sausage to be more specs in the gravy and to have more of a gravy base then a spoonful of meat held together with a little gravy.

This is the part where you need to decide if your gravy is the right consistency. If for some reason it is too thick, then simply add a little more milk. If it is too thin, there are couple things you can do to fix this.

If it is only slightly thin, then let it cook for a while longer uncovered to allow some moisture to cook out of it.

If it is super thin, then take a tablespoon of cornstarch, mix it with three tablespoons of water and then add it to your gravy while mixing well. Let it come to a boil again and it should thicken right up!

Try some of my other Breakfast ideas!