Need a breakfast idea that doesn’t require eggs? You can have this quick sausage gravy ready by the time the homemade biscuits are done cooking.
My Hubby’s Favorite
This is one of my husband’s favorite breakfasts. That’s probably in part to the fond memories he has of his family eating it at their camp house as a kid.
This yummy recipe is perfect for special occasions like Christmas morning or a birthday breakfast in bed. Around my house it’s also a great way to start a weekend.
What Do You Need to Make Quick Sausage Gravy?
The list of simple ingredients is real short for this country gravy:
- Sausage
- Milk
- Flour
- Salt and black pepper to taste
That’s it. The only other thing you need is a medium or large skillet to cook it up in.
You’ll find a full printable recipe card with measurements and instructions at the end of this post, but let’s tackle the how-to first.
How Do You Make Sausage Gravy?
Start by browning and crumbling your sausage in your skillet over medium-high heat.
Once your meat is done, reduce your fire to a low heat and gather all the cooked sausage to one side of the skillet.
Next, tilt your skillet so the sausage grease accumulates on the opposite side of the pan.
To the grease, add a couple spoonfuls of flour and stir to make a rue. Add just enough to soak up the grease but not enough to make a thick paste.
If you get too much flour, add a little more butter or grease to the mix to thin it back out some. This consistency is part of what determines whether you have lumpy gravy or not.
Next, gradually stir your milk into the rue until your sausage crumbles are covered. Turn your fire up to medium heat and stir your gravy continually until it has thickened.
Add salt and pepper to taste, and serve up over warm biscuits, toast, or bread.
The Best Sausage Gravy Recipe FAQs
“My country gravy is still too thin. What do I do?”
You’ve got a couple of choices.
- Option 1: Cook the gravy down until it thickens
- Option 2: Add a small amount of flour to a cup, then add water, and stir until the flour is blended in. Add a few spoonfuls of gravy to the cup and stir until well blended. Next, stir your flour mixture into the sausage gravy. Continue stirring until gravy thickens.
“Do you have a good biscuit recipe to go with the sausage gravy?”
Sure do! You can find my great-grandmother’s easy drop biscuit recipe here. No rolling or cutting of dough required. 🙂
“How much sausage should I use in this savory gravy?”
I normally do at least one patty per person, two each if I’ve got some big eaters or want to make extra.
“What kind of sausage should I use with this delicious recipe?”
I’d suggest your favorite breakfast sausage—be it deer sausage, spicy pork sausage, turkey sausage, etc.
“What do you do with leftover sausage gravy? How do you store it?”
Store any leftover gravy in a sealed container in the refrigerator.
“How long does sausage gravy last in the fridge?”
Stored in the refrigerator in an airtight container, this sausage gravy will keep about 3 to 4 days.
“How do you reheat sausage gravy?”
You can either reheat it in a pan on the stove or in the microwave. Typically, I spoon my gravy onto an open biscuit, pop it all in the microwave, and heat them all together at once.
“What kind of milk should I use to make this homemade sausage gravy recipe?”
Personally, I use whole milk, but skim, low fat, or 2% milk would work just as well. In fact, you could even use half milk and half water.
“My gravy is thicker than I like. What is the best way to thin out this simple sausage gravy?”
If your gravy is thicker than you want, add water (or milk) and stir until you reach the desired consistency.
That’s All, Folks!
I hope you and yours enjoy this ultimate breakfast comfort food and the added benefit of saving some eggs for other meals.
Happy Trails and Happy Cooking!
Other Breakfast Recipes to Try
Quick Sausage Gravy
Need a breakfast idea that doesn’t require eggs? You can have this quick sausage gravy ready by the time the homemade biscuits are done cooking.
Ingredients
- 3 breakfast sausage patties
- Approx 1 pint Milk
- 2 tbs all-purpose flour
- Salt and pepper to taste
Instructions
- Brown and crumb sausage in medium or large skillet over medium-high heat.
- Once meat is done, reduce fire to a low heat and gather all the sausage to one side of the skillet.
- Next, tilt skillet so the grease accumulates on the opposite side of the pan.
- To the grease, add flour and stir to make a rue. Add just enough to soak up the grease but not enough to make a thick paste. If you get too much flour, add a little more butter or grease to thin it back out some.
- Next, gradually stir milk into the rue until sausage crumbles are covered. Turn fire up to medium heat and stir gravy constantly until thickened.
- Add salt and pepper to taste, and serve up over biscuits, toast, or bread.
Notes
If the gravy is too thin,
- cook the gravy down until it thickens OR
- Add a small amount of flour to a cup, then add water, and stir until the flour is blended in. Add a few spoonfuls of gravy to the cup and stir until well blended. Next, stir your flour mixture into the sausage gravy. Continue stirring until gravy thickens.
If your gravy is too thick, add water (or milk) and stir until desired consistency is reached.
Store any leftover gravy in a sealed container in the refrigerator for up to 4 days.
