I love a good breakfast gravy but not everyone knows how to make it correctly. Today I’m sharing this foolproof sausage breakfast recipe that will never let you down!
Foolproof Sausage Breakfast Gravy
Do you know what I love most about this Foolproof Sausage Breakfast Gravy? The foolproof part!
Honestly, while my hubby loves gravy, it’s just not something that I have had a lot of success at making, but this recipe right here is tried and true, and works perfectly with a weekend meal schedule.
For example, you could make this gravy to go with breakfast on Saturday morning (it’s amazing on toast!) and then use it again with breakfast on Sunday morning.
I like do use my leftover gravy in a Biscuit & Gravy Breakfast Casserole (see recipe below)
(makes appx. 5 cups of gravy)
Ingredients for making Sausage Gravy
Mild pork sausage
All-purpose flour
Milk
Green onion, finely sliced
Salt and pepper to taste
How to make Sausage Gravy
Brown the sausage in a large pan over medium-high heat until cooked through.
As the sausage cooks, use the back of your spoon to break up the meat into small pieces.
When the meat is cooked through, turn the heat down to medium-low and add the flour a little at a time. Stir constantly to prevent sticking.
When all of the flour is added and absorbed into the meat, cook for 2-3 minutes stirring constantly.
Slowly add the milk, scraping all the bits off of the bottom of the pan.
Heat the milk over medium-low heat making sure to stir frequently to prevent sticking.
As soon as the gravy comes to a simmer, turn it down to low and continue cooking for 4-5 more minutes, stirring frequently.
Taste and adjust salt and pepper to your liking. I used about 1/2 teaspoon salt and a 1 1/2 teaspoons pepper.
Garnish with sliced green onion, if desired.
Serve with biscuits, eggs, home fries or toast.
Notes for making Breakfast Sausage Gravy
I use 1% or 2% milk in mine, but feel free to use whole milk for an even richer gravy.
If your gravy is too thick, just add additional milk a little at a time and continue cooking until it reaches your desired consistency.
And don’t forget! Like I mentioned earlier, this recipe always leaves me with leftover gravy, so stay tuned for a quick and easy way to use leftover gravy that I will be sharing tomorrow!
I’m also a huge fan of gravy boats, so make sure to find a fun gravy boat to serve your gravy in.
This Sausage Gravy recipe is a perfect pairing with my Biscuit Gravy Breakfast Casserole Recipe (photo below) so make sure to add that to your “must try” breakfast recipes list as well!
Print the Recipe for Sausage Gravy
Foolproof Sausage Breakfast Gravy
If you are looking for a Foolproof Sausage Breakfast Gravy recipe - this is it! SO easy and never fails to be a hit and one of my go-to recipes for a yummy addition to your breakfast lineup!
Ingredients
- 1 pound mild pork sausage
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 green onion, finely sliced
- Salt and pepper to taste
Instructions
Brown the sausage in a large pan over medium-high heat until cooked through. As the sausage cooks, use the back of your spoon to break up the meat into small pieces.
When the meat is cooked through, turn the heat down to medium-low and add the flour a little at a time. Stir constantly to prevent sticking.
When all of the flour is added and absorbed into the meat, cook for 2-3 minutes stirring constantly.
Slowly add the milk, scraping all the bits off of the bottom of the pan.
Heat the milk over medium-low heat making sure to stir frequently to prevent sticking. As soon as the gravy comes to a simmer, turn it down to low and continue cooking for 4-5 more minutes, stirring frequently.
Taste and adjust salt and pepper to your liking. I used about 1/2 teaspoon salt and a 1 1/2 teaspoons pepper.
Garnish with sliced green onion, if desired.
Serve with biscuits, eggs, home fries or toast.
Notes
I use 1% or 2% milk in mine, but feel free to use whole milk for an even richer gravy.
If your gravy is too thick, just add additional milk a little at a time and continue cooking until it reaches your desired consistency.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 78mgSodium: 750mgCarbohydrates: 17gFiber: 0gSugar: 1gProtein: 21g
This is an estimate only.
Leela says
I love sausage gravy over pancakes.
Keri Lyn says
Leela, my hubby does too! With eggs on the side of course! Breakfast is our favorite meal!
Ron says
I use a pint of heavy cream in mine and use whole milk to thin !
Brenda says
I wish I could print your recipes ☹️
Patricia says
Loved this sausage gravy, can you freeze it?
SCV says
This is no different than how most people including my mom and grandmother and me make it. So I don’t know what you mean by most people can’t make It. It’s one of the easiest things to make. Yes, I add my flour slowly and stir until it is mixed in. I add whole milk a little at a time while scraping the bottom of a good cast iron skillet, so your claim that people do not know how to make it just sounds silly. Recipes I have looked at seem to be close to your recipe and people at our church make it this way for our brunch sod your recipe or your way is not anything special. in that is just another sausage gravy recipe. Have a blessed day.