Sausage Gravy Recipe
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Sausage Gravy Recipe

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This is the perfect sausage gravy recipe for Saturday morning, or any other morning, for that matter. Having a good quality sausage as part of any meal is a real treat. My parents used to make their own sausage and I loved it. I’ve found this Jimmy Dean sausage to be a close second. I like sausage patties and Mark likes his link style, but any version of sausage can bring smiles to both of us.

I try to bring new and adventurous recipes for you to try. If you like sausage, gravy, and possibly biscuits or toast in combination, you’ve got a recipe that will bring the whole family around for seconds. Enjoy! In case you missed this post, Pork Breakfast Sausage

Sausage Gravy Recipe

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Sausage Gravy Recipe

Step One: Gather Ingredients

I always bring out all the listed ingredients into one area so I can check them off the recipe list before starting. I sure don’t want to miss any key items that would add to the success of the final product.

Sausage Gravy Recipe

Step Two: Cook Sausage

I had Mark cook the sausage in my 12″ cast iron pan. We use it all the time to cook so many different things. I find that it heats and cooks very consistently on my natural gas stove. Mark made sure the sausage was broken up into small pieces, not only so it could be cooked all the way through, but so the pieces were small enough to easily mix with the other ingredients.

Frying the Sausage

Step Three: Make Sure Meat is Fully Cooked

As you can see below, we made sure the sausage was cooked until fully done and safe to eat. It took a few minutes, but it’s worth it to be safe. The picture below shows this Jimmy Dean sausage didn’t have any greasy texture to it, just high-quality meat. Be aware that Jimmy Dean sausage, as well as sausage from other vendors, comes in various flavors. Don’t be afraid to try out the variety of offerings as you experiment with this recipe. Note that I used the “regular” flavor for today’s recipe.

Sausage Gravy Recipe

Step Four: Stir in Flour

The next step is to stir in the flour. I wasn’t sure how well this could be done in the cast iron pan, but it worked out great.

Sausage Gravy Recipe

Step Five: Stir Til Flour Mixes

The flour pretty well disappears and will be ready for the milk to be added when the flour is fully mixed with the sausage. Note that the sausage stays in pieces as you mix in the flour, just the way you want it.

Sausage Gravy Recipe

Step Six: Add Milk

For years we’ve been making “cream chipped beef on toast” as a special treat for family, so I was used to adding milk to recipes that called for a “sauce” that thickens up as it’s heated. That’s exactly what happened here, we stirred the milk, flour, and sausage mixture until it had the consistency of a gravy.

Add the milk until it thickens

Step Seven: Stir to Thicken

As you can see, the heated mixture becomes a gravy, and just right as a topping. We let it simmer for a few minutes, just to be sure.

Milk is Thickening

Step Eight: Cook Biscuits

While the sausage gravy was being made, I was cooking some lite and fluffy biscuits. We had it timed just right and were able to top the biscuits with the sausage gravy for dinner while they were both hot and tasty. With a little salt and pepper to bring out the sausage flavor, we had plenty to eat and fully enjoyed the texture and savory taste.

Sausage Gravy Recipe

Finished Product

Sausage Gravy Recipe

5 from 5 votes
Sausage Gravy Recipe
Sausage Gravy Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Linda Loosli
  1. Brown the sausage in a large frying pan over medium-high heat, Crumble the meat with a spatula as it cooks. Continue frying the meat until you no longer see any pink, stir often. When the sausage is completely cooked, sprinkle the flour on the meat, add the milk slowly stirring constantly. Cook until the mixture thickens. Season with salt and pepper. Serve over biscuits or toast.

How do I store this after making it?

Let it cool down, and store it in an airtight container in the refrigerator.

How long will it be good in the refrigerator?

It will keep 2-3 days in your refrigerator.

Are There Some Health Benefits from Eating Sausage?

No one can claim that sausage falls into the “health food” category of meal options. There are certainly some concerns about the amount of fat and salt typically found in sausage. But you also should consider that sausage has some healthy aspects. First of all, niacin is considered one of the best nutrients for healthy skin, hair, and eyes. Sausage can provide up to 40% of your recommended daily amount.

Since most sausage is made from pork, you are getting high levels of protein when you have sausage as part of your meal. If you are looking to help build your muscle mass and maintain healthy tissue, sausage is for you.

Healthy blood requires vitamin B-12 and iron to stay strong. These nutrients prove to be essential for building healthy red blood cells, along with other critical blood benefits. Sausage has a significant amount of these nutrients.

Read More of My Articles  The Best Thanksgiving Stuffing

Can Sausage Gravy be made From Other Meats?

As mentioned above, it could be a fun adventure if you try different kinds of sausage, particularly if it’s made from a variety of meat options. Besides pork, you can purchase sausage made from beef, veal, turkey, and chicken. Those of you who try to limit meat intake should research sausage eaten by your vegan friends, you’ll probably find some sausage options made with tofu (bean curd). Sure, each meat or meatless variation will have a different flavor and texture, but when it’s sausage you’ll find they all tend to be tasty.

Can this recipe be frozen?

I have never frozen it after making it since we tend to eat it all, yummy! If you think you won’t eat the amount listed in the recipe, you may want to consider cutting the sausage package in half and freeze the other half of the sausage. Then cut the recipe in half. Fresh is best, in my opinion.

Final Word

Some people think that sausage is best eaten in the morning as part of a breakfast meal. I love sausage in many variations, including sandwiches, a topping on a salad, quiche, and of course, pizza. Be willing to try lots of offerings where sausage is the main meat ingredient, you won’t be sorry. I hope you enjoy this sausage gravy recipe as much as we do, it’s delicious! Please let me know how you like to use your sausage and I’ll share your ideas with my other readers. May God bless this world, Linda

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  1. 5 stars
    I would eat this. Hubby buys canned sausage gravy. I don’t really like it, so I don’t eat the canned. Yuck! I really prefer my sausage and gravy separate. But I’d eat your recipe.

      1. It’s Libby’s brand Sausage and Gravy. I think he orders it from Amazon or Walmart. Not sure. But one or the other.

    1. Hi Linda, that’s a good question, I have never frozen it. I would cut the sausage in half, freeze the other half of the sausage package. Then cut the recipe in half. I worry about what the texture would be. Linda

      1. I am not a cook, all thumbs in the kitchen. However, I love the idea of sausage in a meat pastry perhaps with some sausage gravy. Not sure what else to add for the filling, but we would be off to a great start with this base.

      2. 5 stars
        This is identical to the recipe I use, right down to the Jimmy Dean sausage. It freezes quite well, with no loss of texture. I found a small container in the back of my freezer that had been there a ridiculous amount of time—maybe six months? It was just fine.

        1. Hi Barbara, thank you for the 5 stars!! Oh my gosh, we must have gotten the recipe from the same place!! That find in the back of the freezer is awesome!! I can almost smell it! I Love this stuff! Linda

  2. 5 stars
    I appreciate all your recipes, especially since I am not a great cook. My head unfortunately is in a far different place right now. All our planning and preparing and trying to be ready for whatever the world brings us, and then something like the building collapse happens and we are left to wonder……what if in all our preparations we miss out on today?? Just imagine finding yourself with nothing but the clothes on your back, if your fortunate to escape with your life. It makes all the stuff we have accumulated pale in comparison. Maybe after the last terrible 16 months, I’ll just get out today and smile at people.

    1. Chris, that is a great idea. I’ll try it next time I go out. Well, actually I usually do. We live in a town that’s pretty small. Around 3,000 people.

  3. There’s nothing better for breakfast on a cold winter (actually anytime of year) morning than biscuits & sausage gravy. I do admit I like it on buttered toast too, especially if I’m too lazy to make biscuits, lol. I will admit I do keep several of the canned on hand at all times, just for those mornings I’m really wanting sausage gravy and I don’t have any bulk sausage on hand. It’s ok, but no where near as good as what you can make. Love your recipe. Never thought of mixing the flour with the sausage before adding the milk. I normally make a roux then add that to the milk and sausage. I like your recipe better than mine. Sausage gravy is also good on grits with an added fried egg or two. Yes, I grew up with a mother born and raised in Tx. so I do a whole lot of southern cooking. Have a great day!

    1. Pam, I live in TX and have never eaten grits. I did taste of them once. They tasted more like sand to me. It was probably just the texture. My mother ate them, though.

  4. 5 stars
    I’ve made this recipe for years, to the delight of my family. I learned from my Dad, who learned from my Grandma. The one difference is I start off with warm bacon grease and add my flour to that, browning the flour a bit before adding milk and making a roux, then finally adding the cooked and crumbled sausage with plenty of pepper and salt…it’s delicious!

    1. Hi Suzie, bacon grease??? Oh my gosh, everything is better with bacon! I will try that next time for sure. It sounds like we all grew up with sausage gravy!! Linda

  5. Bacon grease is the absolute best to use when making popcorn! No need for butter afterward, either. It’s the only way I make popcorn anymore. :o)

    I have tubes of Jimmy Dean sausage so I’m going to try this recipe in the next couple of days. I’ve always found your recipes easy to make; I don’t “do” fancy schmancy recipes. We like down home country cooking. I can’t wait to try this!

    1. Hi Robbie, oh my gosh, now I need to make popcorn!!! I don’t do fancy-schmancy recipes either! If it’s not easy I don’t make it. I’m with you down-home country cooking. Linda

  6. Linda:

    The only difference between your sausage gravy and mine is the fact I use both black and white pepper (just gives the sausage a little zing) and I don’t use a lot of that pepper because when it comes out the other way it can burn big time). I also use whipped cream and half and half. It gives it a creamy texture and a richer taste. Since most of the sausage I buy (which is organic and really does taste like homemade) has a low fat content I add some bacon fat that I save when I have bacon for breakfast or for making potato or macaroni salad. It gives it a great flavor and it tastes so good. I have to put half of it up before serving breakfast because it will be eaten up at one sitting. Can’t afford that.

    1. Hi Jacke, oh my gosh, I forgot about white pepper!!! Oh my, whipping cream and half and half would be the very best!!! You use bacon grease when you make potato or macaroni salad???? Oh my gosh, why didn’t I think of that?? I love this! Linda

      1. 5 stars
        I don’t use bacon fat when I make potato salad or macaroni salad but I do put cut up pieces into the Potato or Macaroni Salad. I make 5# of each every time I make it and I hope and pray there will be at least 2# left after dinner so I can save it for a meal the next day (I love having potato salad or macaroni salad for lunch the next day. I made 10# of Macaroni Salad one Saturday for my daughter to take to a 4 Sunday meal at Church and my daughter said there were 15-20 people there and I asked her if their was any left. NOPE they ate it all. In fact when the regular potato salad was gone they went after the potato salad I made for a friends Husband who can’t eat onions. He barley got enough to taste it. When I make potato salad for church I use a 20# bag of potatoes, 3 bunches of radishes, 3 onions, 5# bacon, a full bunch of celery, 6 bell peppers in assorted colors when I can get them that way, 3 dozen eggs and a gallon of Miracle Whip. I know I am missing something but I just can’t remember what. I know I put Hungarian Paprika on top of it. Just thinking of the Thanksgiving party at church when they have more than 20 people there and for the Christmas Party.


        1. Hi Jackie, thank you for the 5 stars!! Oh my gosh, I have got to make some potato salad. I have never put radishes or bell pepper in mine, I will now. Oh, and the bacon, yummy! What brand of Hungarian Paprika do you use? I will order that brand. Those church members are lucky to have a cook like you! Love you, Linda

          1. Linda:
            I buy multi colored bell peppers, multi colored radishes, (I buy them at Sprouts Farmers market) I also buy my bacon there because it is chemical free. The Paprika is called Pride of SZEGED Sweet Hungarian Style Paprika and it comes in a 4 oz can. My sister sends it to me when I run out but you can order it at (www) If you can’t get it from them just ask them where you can get it and they will tell you. You can get it in a spicy form but for us this is what my mother always used and it was what my Father’s mother used when she was younger. (She was already in her 80’s when I was a kid and I had to baby sit her) She lived to 115. I don’t want to be mean about her but she was a old goat when I was a kid always picking on me. She hated my mom’s family because they came from Germany but mom was 1/2 Irish. So I don’t know what was going through the old ladies head.

            Hope this information helps.

          2. Hi Jackie, I just ordered that brand on Amazon!! Yay! I bought what you like, spicy would be too hot for Mark. I got the giggle over the old goat! Oh my gosh, my grandmother always picked on me too! She liked my older sister who was the first grandchild. LOL! Your grandmother lived to be 115, wow! Your information is awesome! Thank you! Linda

  7. I love making gravy and my favorite way to eat it besides on biscuits is on slices of tomatoes. If you want to try a really good canned gravy buy Chef’s Made. I have tried other canned gravy and this is the best to me. This gravy you
    can freeze and it freezes very well. Just warm it and stir it and it is just as good. I have use it at a place where I was a cook. Making gravy can be a challenge but just keep practicing. I use to work at a Nursing home and I made it by
    the gallons. I have made this kind of gravy and used bacon and also ham. Also for mine if I want it spicy I use crushed
    red pepper in it. If not I use Tabasco sauce on the top of it. Hot things like Tabasco sauce keeps your veins cleaned out.

    1. Hi June, oh my goodness, I will have to try that Chef’s Made. I make good gravy but I would like to recommend a gravy to people. I love crushed red pepper, even on my pizza! Tobasco sauce cleans out our veins, yay!! Linda

      1. If you can’t find small cans of Chef’s made gravy you can buy at Sams in #10 cans and break it down unto smaller containers for freezing.
        Oh I forgot mom use to make gravy after she fried chicken and used the same grease and use the chicken crumbs. Such good grvy.

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