If there’s one dish that brings me right back to my childhood kitchen, it’s old fashioned sausage gravy. I can practically hear my mom humming as she stirred that creamy, peppery gravy on a chilly Saturday morning. Weekend breakfasts were always a big deal in our house. The smell of sausage frying would draw everyone out of bed, even the grumpiest teenagers, and soon the kitchen would be abuzz with laughter, chatter, and the clatter of plates. Sausage gravy was our family’s ultimate comfort food—the kind of recipe that turns an ordinary breakfast into a little celebration.
What I love most about sausage gravy is how simple it is, yet how satisfying. Just a handful of everyday ingredients—breakfast sausage, butter, flour, evaporated milk, and a bit of seasoning—transforms into something magical. There’s something so comforting about stirring the roux, watching it bubble, and then slowly whisking in the milk until it thickens just right. It’s one of those no-fuss recipes that always delivers, especially when you pour it over warm, flaky biscuits. If you ask me, there’s nothing like the rich, savory flavor of homemade sausage gravy to kick off the weekend.
Over the years, I’ve tweaked this recipe just a tad to suit my family’s tastes. Sometimes I add a little extra black pepper for more bite, other times I sneak in a splash of hot sauce for those who like a little heat. It’s the sort of dish that welcomes experimentation—whether you prefer your gravy super thick or a bit on the runnier side, you’re in control. And while it may remind you of classic Southern breakfasts or big holiday brunches, sausage gravy isn’t just for special occasions. I often whip it up for a quick weeknight dinner when I’m after something hearty and nostalgic.
If you’re new to making gravy from scratch, don’t worry—this recipe is about as foolproof as they come. I promise, once you’ve tasted your own homemade sausage gravy, you’ll never look at the canned stuff the same way again. It’s perfect for feeding a crowd or just indulging in some real comfort food on a lazy morning. So pull out your skillet, grab that breakfast sausage, and get ready to make the best old fashioned sausage gravy you’ve ever tasted. Trust me, your kitchen will smell amazing, and your family will thank you for it!
How to Make Old Fashioned Sausage Gravy
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Ingredients
- 1 pound breakfast sausage
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 (12 oz) can evaporated milk
- 1 cup water (or more for thinner gravy)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- A few dashes of hot sauce (optional)
Directions
- Begin by browning the breakfast sausage in a large skillet over medium heat. Use a spatula to crumble the sausage as it cooks. Continue until it’s completely browned with no pink remaining.
- Once cooked, transfer the sausage to a plate, leaving all those savory drippings in the pan—they’re flavor gold!
- Add the butter to the skillet with the drippings. Let it melt completely, then sprinkle in the flour.
- Whisk the butter and flour together to form a smooth roux. Allow it to cook for a minute or two, stirring constantly, until it’s bubbling and just starting to turn golden.
- Slowly pour in the evaporated milk while whisking continuously. This helps prevent lumps and ensures a silky gravy.
- As the mixture heats up and begins to thicken, gradually add water until you achieve your preferred gravy consistency. Keep stirring to avoid scorching.
- Return the cooked sausage to the skillet and mix it into the gravy.
- Season with salt, black pepper, and a couple dashes of hot sauce if you like a little spice. Taste and adjust seasoning as needed. Serve hot, spooned over fresh biscuits.
Creative Substitutions to Suit Your Taste
If you’re out of breakfast sausage, swap in ground turkey or chicken sausage for a lighter version. No evaporated milk? Regular whole milk or half-and-half works just as well for a creamy texture. Gluten-free flour blends can replace all-purpose flour to make this dish gluten-free. Prefer it less spicy? Simply skip the hot sauce or use a mild variety for a gentle kick.
Best Ways to Store Leftover Old Fashioned Sausage Gravy
To keep your sausage gravy fresh, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, add a splash of milk or water to loosen the texture and stir well. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating gently on the stove.
Perfect Pairings for Old Fashioned Sausage Gravy
Spoon this rich gravy over homemade or store-bought biscuits for a classic Southern breakfast. It’s also fantastic drizzled on toast, English muffins, or even crispy hash browns. For a brunch spread, serve alongside scrambled eggs and fresh fruit. Pair it with coffee, sweet tea, or even a mimosa for a festive touch!
Mastering the Art of Old Fashioned Sausage Gravy
For the smoothest gravy, whisk the flour and butter until lump-free before adding any liquid. Cook the roux just enough to lose the raw flour taste, but don’t let it brown too much. Taste as you go and remember: you can always thin the gravy with more water if it’s too thick. Season gradually and add hot sauce at the end for best flavor control.
Seasonal Twists for Old Fashioned Sausage Gravy
In spring, stir in chopped fresh herbs like chives or parsley for a burst of color and flavor. During fall, add a pinch of sage or thyme to complement the sausage. For a summer version, top the gravy with sliced tomatoes or serve with grilled vegetables. Winter calls for extra black pepper or a dash of cayenne for comforting warmth.
FAQs:
Can I use a different kind of sausage besides breakfast sausage?
Absolutely! While breakfast sausage is traditional for old fashioned sausage gravy, you can use Italian sausage, spicy sausage, or even a plant-based sausage if you prefer. Just keep in mind that each type will bring its own flavor profile, so adjust the seasoning to your taste.
What if I don’t have evaporated milk on hand?
No worries—regular whole milk, 2% milk, or half-and-half can be used as a substitute for evaporated milk. The key is to use a creamy dairy base, so your gravy stays rich and satisfying. Adjust the amount of liquid to achieve the desired consistency.
How do I prevent lumps in my gravy?
The secret is to whisk constantly when adding the flour and again when pouring in the milk. Make sure the flour is fully incorporated into the butter and drippings to form a smooth roux. Gradually add the liquid while whisking to keep your gravy lump-free and silky.
Is this sausage gravy recipe gluten-free?
As written, this recipe contains all-purpose flour, so it’s not gluten-free. However, you can easily swap in a gluten-free flour blend to make it suitable for gluten-free diets. Just be sure your sausage is also gluten-free, as some brands may contain fillers.
Can I make the gravy ahead of time?
Yes, you can prepare sausage gravy in advance. Store it in the fridge for up to 3 days, then reheat gently on the stovetop, adding a little milk or water to thin if needed. The flavors even deepen with time, making for a delicious make-ahead breakfast option.
How do I reheat leftover sausage gravy without it separating?
To keep your gravy creamy, reheat it slowly over low heat, stirring constantly. If it thickens too much or starts to separate, add a splash of milk or water and whisk until smooth. Avoid microwaving in short bursts, as this can cause uneven heating and separation.
Old Fashioned Sausage Gravy
Equipment
- Large skillet
Ingredients
- 1 pound breakfast sausage
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 12 ounce can evaporated milk
- 1 cup water or more if you prefer a thinner gravy
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- a few dashes hot sauce optional
Instructions
- In a large skillet, cook the breakfast sausage over medium heat, breaking it apart until no pink remains.
- Remove the cooked sausage from the skillet, leaving the drippings behind.
- Melt the butter in the same skillet using the remaining drippings over medium heat.
- Once the butter is melted, mix in the flour and cook until it absorbs the fat and forms a roux.
- Allow the roux to bubble for a moment, then gradually stir in the evaporated milk. Using a whisk will help avoid lumps.
- When the mixture begins to simmer, it will thicken; add water gradually until you reach the desired gravy thickness.
- Return the cooked sausage to the skillet and stir to combine.
- Season the gravy with salt, pepper, and hot sauce if desired for an extra kick.
