Easy Homemade Sausage Gravy Recipe for Biscuits
To enjoy a classic Southern breakfast, begin with this simple homemade sausage gravy, served over a freshly split hot biscuit. This dish transforms pan-fried breakfast sausage into a hearty meal, ideal for any time of day, whether it's an ordinary morning or a special occasion.
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The homemade sausage gravy is often served over hot, fluffy buttermilk biscuits, as in this Easy Buttermilk Biscuit Recipe. They are a quick, soft bread with crusty edges and a rich, buttery flavor. Additionally, they are very easy to make.
Another biscuit recipe to try is the Foolproof Biscuit Recipe 101. This biscuit-making recipe is foolproof and consistently yields excellent results. The biscuits are light and fluffy inside, with a buttery golden exterior.
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Ingredients
This country gravy has everything needed for comfort food. A creamy white sauce with a meaty bite and a satisfying taste that makes any biscuit a rib-sticking, happy meal.
- Breakfast sausage - loose-pan breakfast sausage made with pork, venison, or turkey, for the best sausage gravy; hot sausage can be used for a spicier biscuit sauce.
- Whole milk - this makes a creamy white gravy flavored with the sausage meat.
- Water - added to the milk to achieve the desired consistency.
- Cornstarch - to thicken the gravy without lumps.
- Beef bouillon - dried, concentrated beef-flavored granules for tons of flavor.
See recipe card for quantities.
Instructions
Making homemade sausage gravy to serve over hot biscuits is simple and delicious. It comes together quickly for a hearty breakfast or any meal, anytime.
- Brown the sausage in a large skillet over medium heat until thoroughly cooked and there are plenty of dark pan drippings.
- Add the bouillon cube to the meat, crushing it and stirring the granules into the sausage meat. (See the cube on the wooden spoon?)
- Mix the water into the milk, stirring to combine.
- Stir the cornstarch into the milk mixture.
- Pour the milk mixture into the browned sausage.
- Continue cooking the gravy, stirring, until it thickens.
- Add black pepper to taste for additional spice, if desired, and adjust the seasoning.
- Serve over biscuits or toast.
Hint: Thin the gravy with additional milk or water to the desired consistency if needed.
Substitutions
You may want to use these ingredients to substitute the recipe ingredients above.
- Use a spicy breakfast sausage for more intense flavor.
- All-purpose flour may be used instead of the cornstarch to thicken the breakfast gravy.
Variations
Shape the raw sausage into small patties, cook until they release dark drippings in the pan, then continue with step 2 to make breakfast sausage patties in gravy. Serve with biscuits, grits, and/or eggs.
Equipment
This black cast-iron skillet is perfect for making homemade sausage gravy.
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Storage
Store leftover gravy in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to one month.
Top Tip
Brown the sausage in the skillet until it develops dark brown pan drippings for the best flavor when making sausage gravy. Avoid burning the sausage, and there's no need to drain it after browning.
Related
Looking for sausage recipes? Try these:
Pairing
These are my favorite dishes to serve with sausage gravy:
📖 Recipe
Easy Homemade Sausage Gravy Recipe for Biscuits
A classic homemade sausage gravy prepared with browned loose breakfast sausage, thickened in a milk gravy, and served over a hot biscuit. Yum!
Ingredients
- 1 pound loose pan breakfast sausage
- 2 ½ cups milk
- ½ cup water
- 1 ½ tablespoons cornstarch
- 1 beef bouillon cube, or 1 teaspoon dry bouillon granules
- black pepper, optional
Instructions
- Brown the sausage in a saucepan over medium heat until thoroughly cooked and there are plenty of dark pan drippings.
- Add the bouillon cube to the meat, crushing it and stirring the granules into the sausage meat.
- Mix the water into the milk, stirring to combine.
- Stir the cornstarch into the milk mixture.
- Pour the milk mixture into the browned sausage.
- Continue cooking the gravy, stirring, until it thickens.
- Add black pepper to taste for more spice if you like, and adjust the seasoning.
- Serve over biscuits or toast.
- Store in an airtight container in the refrigerator for 3 days, or in the freezer for up to one month.
Notes
- Shape the raw sausage into small patties, cook until they release dark drippings in the pan, then continue with step 2 to make breakfast sausage patties in gravy.
- Thin the gravy with more milk or water to the perfect gravy consistency if needed.
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