Learn how to make the best country sausage gravy with this easy recipe! This classic southern dish combines savory sausage crumbles in a thick and creamy, peppery milk gravy. Serve with biscuits for the ultimate comfort food.

Country Sausage Gravy Recipe

Sausage gravy and biscuits just might be one of the best recipes in the world. It’s so simple yet so delicious and we eat it for breakfast, lunch and dinner!

Easy enough to throw together when you don’t feel like cooking dinner during the week, but also so incredibly tasty that it’s one of the highlights of our Christmas breakfast.

Make this for Mother’s Day and I guarantee she will be impressed!

Can sausage gravy be made ahead of time?

One of the great things is that this sausage gravy will last up to 5 days in the refrigerator so you can even make this ahead of time.

For my huge Christmas breakfast last year (serving nearly 20 people) I made a double batch the day before.

The next morning I rewarmed it with a bit of milk to thin since it thickens considerably after cooling.

I tasted again for salt and pepper and served it in my Crock-Pot so it would stay warm all morning.

It was a huge hit along with this cheesy hashbrown potato casserole.

What to serve with sausage gravy:

• Biscuits
• Toast
• Rice
• Eggs
• Tabasco sauce
• Breakfast tacos

Biscuits are the classic pairing with homemade country sausage gravy. They go together like peanut butter and jelly!

My favorite store-bought biscuits are the Pillsbury frozen biscuits (not the ones from a can).

But you can also serve this on toast, over rice or in breakfast tacos!

Follow my recipe for Papas con Huevos (potato & egg tacos) and add a spoonful of this in each tortilla along with shredded cheese – amazing.

For this recipe you want to use bulk pork sausage. It comes in a tube and it has not been cooked yet.

I buy a few of these at a time and keep them on hand in the freezer.

You can use a variety of flavors besides “original.”

Maple sausage is a good one if you like sweet and savory, or the hot version if you like things spicy.

We usually use the hot version plus add extra tabasco sauce as well.

How to make sausage gravy from scratch

1. Brown the sausage while crumbling into chunks.
2. Add butter and stir until melted.
3. Next, sprinkle with flour.

All-purpose flour is used to thicken the gravy. There are other thickening agents, but flour gives it the best taste and texture.

It combines with the grease from the sausage and the butter to create a thick paste known as a “roux.”

When you add the milk it will thicken for a creamy texture.

Add the milk slowly and stir the entire time so you don’t get any flour clumps.

It will seem watery until it begins to bubble and this can take up to ten minutes.

It will continue to thicken as it cools, so I take it off the heat right before my desired consistency.

If the gravy is too thick for your liking (or when reheating leftovers) add a splash of milk to thin it.

What spices to add to gravy

Use freshly ground black pepper if possible, and plenty of it.

You don’t need to put any other spice except salt and pepper. The flavor of the sausage will provide the rest of the spices.

But don’t skimp on the pepper! Sausage gravy should have a robust peppery flavor, which you can adjust to your taste.

This recipe first appeared on Amanda’s Cookin’ as a guest post by Kitchen Gidget.