Easy Sausage Gravy (One Pot)
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The best, classic, quick and easy sausage gravy recipe from scratch, homemade with simple ingredients in one pot over stovetop in 15 minutes. Rich, creamy, perfect with biscuits! Also known as “white country sausage gravy.”
Nothing says comfort food like gravy, especially today’s recipe and this Brown Gravy Recipe (One Pot). Load it over a biscuit for a hearty, creamy, filling breakfast or brunch for you and the family.
What is sausage gravy?
It is a very thick white gravy made by combining and cooking the the fat from sausage, flour, and milk, salt, pepper, and sometimes garlic. It is typically served over homemade flaky biscuits and considered to be a popular traditional Southern breakfast option.
How to make sausage gravy?
- Heat butter– Use a large nonstick pan and medium-high heat.
- Add sausage, garlic, salt, pepper– Cook until no longer pink.
- Add flour- Mix until combined.
- Add milk– Pour it gradually and stir everything together until thickened.
- Enjoy- Serve over biscuits and dig in!
What to serve with homemade sausage gravy recipe?
Pour it over over your favorite biscuits, making it the best, classic sausage gravy and biscuits combo around! Try drop biscuits, cheddar biscuits or buttermilk biscuits.
Add seasonings– Such as Italian, Cajun, or Mexican seasoning for a flavor twist.
Add herbs– Such as fresh dill, parsley, oregano, or fennel.
Add bacon– To give it a smoky flavor and it’s really never the wrong answer.
Make it spicy– Add red chili flakes, cayenne pepper, green chiles, hot sauce, or even diced jalapenos for a spicy kick.
Add onions- Top with sliced green onions or scallions.
Add mushrooms– Add diced mushrooms for some additional flavor and nutrients.
Add cheese– Mix in shredded Colby jack, cheddar, white cheddar, mozzarella, or Monterrey jack cheese to make it cheesy and more creamy.
Tips and Techniques
How to thicken gravy? Cook it for longer to evaporate excess liquid and reduce it further until it’s thickened to your desired consistency. I don’t recommending adding more flour or cornstarch because that will change the flavor.
How to make gravy thinner? Add more milk to thin it out to your desired consistency.
What kind of sausage to use? Any type of sausage can work. I used ground pork sausage for this recipe, which is a classic choice. The fat content and flavor works perfectly.
What milk to use? Whole, 2%, half and half, and heavy cream all work well because they contain enough fat to help make it rich, creamy and thick. Vegan non-dairy milk can also work well such as unsweetened almond milk, coconut milk or even oat milk. The flavor does change though, based on your milk choice.
How to store gravy? Can you freeze gravy? You can store the gravy in a sealed container in the fridge for up to 3 days. I don’t recommending freezing it because it doesn’t thaw well, causing the consistency and texture to changes.
Make ahead instructions– You can make it one day in advance and store it in the fridge. Prior to serving, reheat over stovetop with a splash of milk.
Can you make gravy with water instead of milk? Yuck! No, you can not do this substitution. Water does not any richness or flavor to the overall dish. You need milk fat for the best flavor possible. Water CANNOT be a substitute.
Should I drain the fat from the sausage? No. You need that fat to create the gravy! It adds a lot of flavor. Leave it in the pan, and save yourself some clean-up time.
Can I pour the milk in all at once? No. Make sure to pour milk in gradually so that it can develop the correct thickness and texture without any lumps.
Use nonstick pot or pan- Because this prevents sticking and burning.
What type of flour to use? The best results come from all-purpose flour. Whole wheat flour can be used but it changes the color and flavor drastically.
More Sausage Recipes
- Sausage and Rice (One Pot)
- Instant Pot Sausage and Peppers
- Oven Roasted Sausage And Vegetables (One Pan)
- One Pot Italian Sausage Pasta
- Instant Pot Sausage Pasta
One Pot Sausage Gravy
- 2 tbsp Butter Unsalted
- 1 pound Ground pork sausage Or beef sausage or any kind of ground sausage you like
- 1 clove Garlic Finely minced
- Salt To taste
- Pepper To taste
- 1/3 cup All-purpose flour
- 3 cups Milk Whole or 2%
Heat butter a large nonstick pan over medium-high heat.
Add sausage, garlic, salt, pepper and cook until no longer pink.
Add flour and mix.
Pour milk gradually and stir everything together.
Continue cooking, while stirring until mixture is thick and creamy. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave with a splash of milk.
Happy cooking everyone!