My Easy Sausage Gravy recipe is the quintessential Southern Breakfast made in just 20 minutes! Pour the creamy savory gravy on top of sliced fluffy buttermilk biscuits for a taste of the South in every bite.
If you are from the south you know that buttermilk biscuits and gravy is a staple breakfast. I moved to the south when I was a teenager in middle school. I didn’t fully start embracing the cuisine until I was in my twenty’s. Now, Southern food is a staple in my home. Over the years, I’ve perfected my sausage gravy recipe.
- Ground breakfast sausage – I like to use a tube of Jimmy Dean Breakfast sausage for this recipe. I always have a tube on hand whether in my refrigerator (it has a pretty long shelf life) or in my freezer. Just remember to thaw the day before if it’s frozen!
- Minced Onions – you will find in many of my recipes that I like to keep things easy. I use to use fresh onions and turned to minced onions to keep this recipe super simple! You can find these onion flakes in the spice aisle at the grocery store.
- Seasoned Salt – years ago I learned a secret to a more flavorful sausage gravy, and it was to use seasoned salt. Now, I’ll never use kosher salt again.
- All Purpose Flour – you need this to thicken your milk. If you don’t have flour on hand you could use cornstarch.
- Milk – I typically always have 2% milk on hand. You can use whole milk or even 1% milk. I’ve even used half and half and heavy cream to thicken the sauce. If you use heavy cream just note to only use 1 tablespoon of flour!
- Black Pepper – I like to use ground black pepper and then top with additional cracked black pepper. I love my white gravy spicy so I tend to use a lot. See the notes section of the recipe to make it spicy!
- Fresh Parsley – with such a heavy (and dull looking) sauce I love to add fresh parsley on top of my gravy. If you don’t have it on hand you can use dried parsley to give it an additional layer of flavor!
In a sauce pan, add ground sausage and dried minced onions. Begin crumbling sausage using a wooden spoon. Cook for 5 minutes on medium-high heat breaking the sausage up completely. I always mix, stir, and break up the meat the entire time it’s cooking
Once the sausage is cooked through add the unsalted butter and seasoned salt then mix.
Next, sprinkle the all purpose flour over sausage, mix well until all the flour is absorbed.
Reduce the heat to medium-low and pour in the milk and add the black pepper. Stir milk until the sauce is thick (about 5 minutes).
Remove the sausage gravy from the heat, add 2 teaspoons fresh minced parsley to the gravy. Stir well, and then ladle on top of fluffy buttermilk biscuits. Top gravy with additional minced parsley for garnish. Enjoy.
Yes, when I’ve had leftovers in the past I let the gravy cool to room temperature. I place it in a freezer safe bag or container (label it), and freeze. Freeze for up to 3 months.
Remove the frozen sausage gravy from the freezer and place in the refrigerator to thaw for 24 hours. Then, place in a sauce pot and reheat until warm. Sometimes once I start reheating the sausage gravy, I’ll add additional milk or heavy cream if the gravy looks a little too thick.
More Breakfast Recipes
In case you are looking for more breakfast recipes here are a few more of my favorites!
- Veggie Bagel Sandwich with Herb and Garlic Cream Cheese
- White Breakfast Gravy
- Potato, Sausage, and Pepper Breakfast Skillet
- Homemade Breakfast Syrup
- Ham, Egg, and Cheese Breakfast Pastry
If you love southern food and love biscuits and gravy. This sausage gravy recipe is the one for you to try!
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Easy Sausage Gravy
- Sauce Pan
- Wooden Spoon
- 1 lb Breakfast sausage
- 1 tablespoon Dried Minced Onion
- 1 tablespoon Unsalted Butter
- ¼ teaspoon Seasoned Salt
- ¼ cup Flour
- 2 cup 2% Milk
- ¼ teaspoon Black pepper
- 1 tablespoon fresh minced parsley for garnish
- In a sauce pan, add ground sausage and dried minced onions. Begin crumbling sausage using a wooden spoon. Cook for 5 minutes on medium-high heat breaking the sausage up completely.
- Once the sausage is cooked through add the unsalted butter and seasoned salt then mix.
- Next, sprinkle flour over sausage, mix well until all the flour is absorbed.
- Reduce the heat to medium-low and pour in the milk and add the black pepper. Stir milk until the mixture is thick (about 5 minutes).
- Remove the sausage gravy from the heat, add 2 teaspoons fresh minced parsley to the gravy, stir, and then ladle on top of fluffy buttermilk biscuits. Top with additional minced parsley for garnish. Enjoy.
- Milk – If you don’t have 2% milk on hand you can use whole or 1%. I have never tested this recipe with alternative milks like almond, rice, or coconut. I’m sure it would work, but the flavors would definitely be different.
- Seasoning – make this recipe as stated. Then if you feel it needs more salt or black pepper add in another ¼ teaspoon. I like to make my sausage gravy with ½ teaspoon Seasoned Salt and ½ teaspoon black pepper. The gravy is on the spicier side with the ½ teaspoon of black pepper.
- Freezing Leftover Sausage Gravy – If you happen to have leftover sausage gravy feel free to freeze it in a freezer baggie. To cook frozen gravy, thaw one day before, reheat in sauce pan and add more milk if necessary.