For the past several years, my husband and kids have been trying the sausage gravy at every single breakfast restaurant we go to, in any state, on a mission to see if they can find a sausage gravy recipe better than mine. And guess what? They haven’t yet!

I learned to make sausage gravy from my grandparents, who grew up eating it too! Now, I have my exact recipe engrained in my mind and I can’t believe I am going to spill my secrets and share it with you. But, here goes!

sausage gravy cooking in a cast iron skillet

The Secret to the BEST Sausage Gravy

It’s the sage, people. Sage. Buy the sage sausage and then, add more sage. Trust me, sage, sage and more sage.

There’s a little more to it, but sage is definitely my secret ingredient. I hate when I taste a sausage gravy and it’s almost flavorless, or it barely has any sausage. Blah. In my humble opinion, sausage gravy needs to pack the flavor, and that’s what this recipe delivers on.

jimmy dean sage sausage

What You’ll Need to make Sausage Gravy:

  • Sausage (like I said, the kind with sage in it is the best)
  • Flour
  • Milk
  • Sage
  • Salt & Pepper

Yup, that’s it! Super simple yet so tasty!

How to Make Sausage Gravy

  1. Heat pan (I prefer a cast iron skillet) over medium-high heat.
  1. Pour milk into measuring cup (this lets it come to room temp a little bit so it’s not as cold being added to the pan and reducing the temp too much).
  2. Add sausage to preheated pan and start to cook, breaking it up into small bits.
  1. Once sausage is fully cooked, add flour, sprinkling in little bits at a time and stirring into the sausage.
  1. Let the flour cook for 30 seconds to 1 minute with the sausage.
  1. Pour in the milk and stir well.
  1. Add sage, and add salt and pepper to taste.
  2. Continue to stir as the gravy thickens.
  1. At this point, grab a small spoon and set some gravy on a small plate to the side. Let it cool for a minute so you don’t burn yourself, then taste it. Adjust the seasoning as needed. (For me, this typically means add more sage.)
  2. Once the sausage is thickened to the point you like it, remove from heat and serve over biscuits.

Storing Sausage Gravy

Leftover sausage gravy stores well in an airtight container in the refrigerator for a few days. Reheat in 30 second intervals in the microwave until warm.

the secret to the absolute best sausage gravy

Tips for the Best Sausage Gravy

  • Use a cast iron skillet: I love my cast iron skillet and always use it to make this recipe and many more.
  • Adjust seasoning to taste: Always start by adding seasoning little bit little, tasting and adjust as needed. Remember the rule that you can always add more but you can’t take it out.
  • Adjust gravy consistency: If your gravy ends up getting too thick, add a dash of milk and stir it in to loosen it up. If it’s too thin, add a tablespoon of flour and stir to thicken. Just remember, if you do this you may need to add a bit more seasoning.
  • If you over-season, here’s a fix: If you accidentally add too much of any seasoning (salt, pepper or sage), you can fix it by adding more flour and milk, little bits at a time.
sausage gravy

Sausage Gravy Recipe

For the past several years, my husband and kids have been trying the sausage gravy at every single breakfast restaurant we go to, in any state, on a mission to see if they can find a sausage gravy recipe better than mine. And guess what? They haven't yet!
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 1 lb sausage I prefer Jimmy Dean's sage sausage
  • 2 cups milk
  • 1/4 cup flour
  • Sage to taste
  • Salt and Pepper to taste

Instructions
 

  • Heat pan (I prefer a cast iron skillet) over medium-high heat.
  • Pour milk into measuring cup (this lets it come to room temp a little bit so it’s not as cold being added to the pan and reducing the temp too much).
  • Add sausage to preheated pan and start to cook, breaking it up into small bits.
  • Once sausage is fully cooked, add flour, sprinkling in little bits at a time and stirring into the sausage.
  • Let the flour cook for 30 seconds to 1 minute with the sausage.
  • Pour in the milk and stir well.
  • Add sage, and add salt and pepper to taste.
  • Continue to stir as the gravy thickens.
  • At this point, grab a small spoon and set some gravy on a small plate to the side. Let it cool for a minute so you don’t burn yourself, then taste it. Adjust the seasoning as needed. (For me, this typically means add more sage.)
  • Once the sausage is thickened to the point you like it, remove from heat and serve over biscuits.
Keyword sausage gravy

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