Super Easy Sausage Gravy Recipe
This Super Easy Sausage Gravy is the ultimate Southern-style comfort food — rich, creamy, peppery, and made with just a handful of simple ingredients.
Whether you’re serving it over fluffy biscuits or crispy breakfast potatoes, it’s a hearty, satisfying dish that takes your breakfast (or brunch!) to the next level.
Why You’ll Love This Recipe
Fast and foolproof – ready in under 20 minutes with minimal prep.
Incredibly creamy and flavorful – made with heavy cream for extra richness.
One-pan recipe – everything comes together in a single skillet.
Crowd-pleaser – perfect for family breakfast or weekend brunch.
Customizable – easily adapted with different seasonings or meats.
Key Ingredients
Hot Breakfast Sausage – Adds bold, savory flavor and a bit of spice.
All-Purpose Flour – Thickens the gravy and binds it to the sausage.
Heavy Cream + Whole Milk – Gives the gravy its luxurious, creamy texture.
Black Pepper – Provides that classic sausage gravy kick.
Salt – Enhances all the flavors (adjust to taste based on sausage saltiness).
Super Easy Sausage Gravy
Ingredients
1 lb hot breakfast sausage
¼ cup all-purpose flour
2 cups heavy cream
1 cup whole milk
1 tablespoon black pepper
½ teaspoon salt (or to taste)
Instructions
Cook the Sausage
In a large skillet over medium-high heat, crumble the sausage and cook until it’s fully browned and no pink remains. Let the fat render out as it cooks.
Add the Flour
Sprinkle the flour evenly over the cooked sausage. Stir and cook for about 2 minutes, allowing the flour to absorb into the fat and sausage—it should look thick and pasty.
Pour in the Cream and Milk
Slowly pour in the heavy cream and whole milk, whisking constantly to keep the gravy smooth. Keep stirring until everything is fully combined with no lumps.
Season and Simmer
Add the black pepper and salt, adjusting to your taste. Let the gravy simmer gently for a few more minutes until thick and creamy.
Serve Warm
Spoon over hot biscuits, toast, or breakfast potatoes and enjoy!
Nutrition Information
YIELDS: 6 | SERVING SIZE: ½ cup
Calories: 390 | Protein: 9g | Fat: 35g | Saturated Fat: 18g | Carbs: 6g | Fiber: 0g | Sugar: 2g | Sodium: 540mg
Kitchen Equipment Needed
Large nonstick or cast iron skillet
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Stove or cooktop
Recipe Swaps & Variations
Use ground turkey or chicken sausage for a lighter version.
Try plant-based sausage for a vegetarian alternative.
Use all milk instead of cream for a lighter gravy (but less rich).
Add herbs like thyme, sage, or chives for extra flavor.
Make it cheesy by stirring in ½ cup of shredded cheddar at the end.
How to Store Leftovers
Refrigerate in an airtight container for up to 4 days.
Reheat gently in a saucepan over low heat or in the microwave, stirring often.
Add a splash of milk if the gravy thickens too much after chilling.
Freezing not recommended – the cream may separate upon thawing.
Food & Drink Pairings
Serve over: hot biscuits, toast, country-fried potatoes, or hashbrowns.
Pair with: scrambled eggs, fried eggs, or pancakes.
Drink with: black coffee, sweet tea, or a mimosa for brunch vibes.
Frequently Asked Questions:
Is this gravy spicy?
It has a gentle kick from the hot sausage and black pepper.
For less heat, use mild sausage and reduce the pepper.
Can I use just milk instead of cream?
Yes, but the gravy will be lighter and less rich.
Use whole milk for best results.
What if my gravy is too thick?
Stir in a little more milk until it reaches your desired consistency.
Can I make this ahead of time?
Yes! Store it in the fridge and reheat gently with a splash of milk to loosen.
What’s the best sausage for this recipe?
A quality hot breakfast sausage works best—pork, turkey, or even maple if you want a sweet-and-savory combo.
Why do I need to cook the flour for 2 minutes?
Cooking the flour removes the raw flavor and ensures a smooth, well-integrated gravy.
Do I have to drain the sausage grease?
No—use the rendered fat to cook the flour and build your gravy.
If it seems excessive, you can spoon off a bit.
Can I use pre-cooked sausage crumbles?
Yes, but you’ll need to add extra fat (butter or oil) to make a proper roux with the flour.
How do I avoid lumps in the gravy?
Whisk continuously as you add cream and milk.
Gradually adding the liquid helps it blend smoothly.
Can I double the recipe?
Definitely! Just use a larger skillet and double all the ingredients proportionally.