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Sausage gravy poured over a homemade biscuit.
KeepItSimpleAnnaSue

Sausage Gravy

5 from 1 vote
Talk about comfort food! Homemade sausage gravy from scratch is something that is both comforting and so yummy. It is filling, delicious, and mmm mmm good.
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Cook Time 23 minutes
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground sausage
  • 5 tbsp butter (Crisco or grease works too)
  • 7 tbsp all-purpose flour
  • 2 cups 2% or whole milk
  • 1 tsp salt (add more to taste)
  • 1½ tsp pepper (add more to taste)

Equipment

  • medium saucepan

Method
 

  1. Put one pound of ground sausage in a standard saucepan and brown the sausage over medium heat. You do not need to preheat the pan before adding the sausage.
    Pink raw sausage in a pan with a chipping spoon in it.
  2. Pour the browned sausage into a separate heat safe bowl. You are just storing it in there while you mix up the roux and make the gravy.
    Browned sausage in a white and green bowl.
  3. Put five tablespoons of butter into the same pan that you browned the sausage in. You do not need to clean the pan first. Melt the butter over medium heat.
    Flour being poured from a wooden spoon into a pan of butter melting in it.
  4. Add in seven tablespoons of flour and mix it into the melted butter with a whisk. It will be bubbly and thick within a minute to two.
    Black wisk mixing a flour and butter roux.
  5. SLOWLY pour two cups of 2% or whole milk into the butter and flour mixture. Whisk it in as you pour the milk into the butter and flour mixture.
    Black whisk mixing in milk into a roux.
  6. Continue to stir the gravy until it thickens to your liking. This will take around five minutes or so.
    Whisk in white sausage gravy speckled with black pepper.
  7. Stir in one teaspoon of salt and one and one half teaspoons of pepper. Add more to taste.
  8. Mix in the browned sausage and you are ready to go!
    Cooked sausage being added to white gravy with a black whisk.

Notes

If there is a significant amount of grease in the sausage, you will want to measure it as part of your five tablespoons of butter. It will depend on the sausage. I don’t usually have to drain off or measure in the remaining grease.Add in seven tablespoons of flour and mix it into the melted butter with a whisk. It will be bubbly and thick within a minute to two.
You can definitely double this recipe. If you are nervous about doubling it, you can make two separate pans of the sausage gravy and then combine them. To double it, you would mix ten tablespoons of butter with fourteen tablespoons of all-purpose flour for the roux. After that, mix in four cups of milk to make the gravy.