BEST Sausage Gravy

Creamy, smooth, and velvety sausage gravy poured over hot and fluffy buttermilk biscuits….that’s what I call pure heaven!  Try this phenomenal Sausage Gravy recipe along with our homemade biscuits recipe and you’ll be in heaven too!

sausage gravy recipe best homemade from scratch biscuits

Sausage gravy has been an American breakfast staple since shortly after the American Revolutionary War and it remains one of America’s most popular breakfast items.  Served over fluffy hot biscuits, you can find it served in practically every American diner.  It’s quick and easy to make, is stick-to-your-ribs filling, and is simply some of the best comfort food ever!

Can I Make Sausage Gravy in Ahead of Time?

Absolutely yes!  Store it in the fridge for up to 1-2 days and whenever you’re ready to serve it simply place it in a saucepan and  reheat it gently on the stovetop.

What Do You Serve With Sausage Gravy?  

The traditional accompaniment is biscuits.  Hence the popular combo, Sausage Gravy and Biscuits, or simply Biscuits and Gravy. We provide a recipe for classic homemade buttermilk biscuits in the recipe below.  And if you’d like to try some real down-home, traditional southern style biscuits like the kind your grandmother made with lard for the fluffiest texture you’ve ever tried, try our other version, our BEST EVER Buttermilk Biscuits.

In addition to biscuits this sausage gravy is also fabulous served with hash browns, toast, cornbread, waffles, grits and mashed potatoes.

sausage gravy recipe best homemade from scratch biscuits

How to Make Sausage Gravy

I’m going to tell you right off the bat:  For the BEST flavor you need to use bacon grease.  That’s right, good ol’ fashioned bacon grease.  This is, after all, a traditional southern dish and something I’ve learned over and over again from my travels through the south is that bacon grease makes practically everything taste better.  Not that I didn’t already know that (believe me I did!), but you can’t eat the best home-style meals in those hole-in-the-wall style restaurants in the south without gaining an even deeper conviction of that truth.

So next time you’re making bacon, pour those drippings into a jar and save them for this sausage gravy.  Your taste buds will thank you.  And yes, an occasional indulgence is just fine.  You can take it from a mental health/marriage counselor:  Occasional indulgences like this will benefit both you and your loved ones.   Because when you’re happy your spouse, children and everyone around you is happier.  So bring on the bacon grease!

Let’s get cookin’!

sausage gravy recipe best homemade southern style from scratch buttermilk biscuits

BEST Sausage Gravy Recipe

Heat a large skillet over medium-high heat, break off/crumble pieces of the sausage and cook until no longer pink.  Add the onion and cook until soft and translucent, 5-7 minutes.

browning the meat and adding onions

Add the bacon grease.

Add the flour and stir to combine.

Cook, stirring regularly, until the mixture is a light golden brown, 5-7 minutes.  This is will both eliminate the raw flavor of the flavor and greatly enhance the overall flavor of the gravy.

adding bacon grease and flour

Gradually add the milk along with all of the seasonings.

If you like a bit of heat feel free to add some hot sauce.

adding milk and seasonings

Stir the mixture constantly to break up any lumps as you bring it to a simmer.  Then simmer the gravy for about 10 minutes, stirring occasionally, until the gravy is thickened.

Add more salt and pepper to taste.

sausage gravy recipe best homemade from scratch biscuits

To serve with biscuits, cut a biscuit in half, lay both halves on a plate and spoon some gravy over them.  Serve immediately.

Enjoy!

sausage gravy recipe best homemade southern style from scratch buttermilk biscuits

For a delicious vegetarian version, try our Vegetarian Sausage Gravy and Biscuits!

For more phenomenal sauces be sure to try our:

Buttermilk Biscuit recipe adapted from Williams Sonoma

Sausage Gravy first published on The Daring Gourmet January 14, 2014

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