Sausage Gravy Recipe (2024)

I've been making biscuits and gravy for over 50 years, and have never really considered a recipe, but this one is spot-on (except for the fennel, but it does list it as optional). One thing I always, always do that isn't mentioned: add a splash of my morning coffee to the gravy. It doesn't make it coffee-flavored; it DOES give it more depth and a less pallid color.

In this end of the world, sausage and gravy with biscuits is practically religion. Mighty fine.

I have made this with chorizo (the Mexican kind, not the Spanish), and sometimes I make my biscuits with green chile and cheddar cheese.

Here in the south, if the pantry was getting sparse, sausage was served as supper's meat with fresh pole beans, succotash, and of course biscuits. Biscuits and gravy for breakfast was then a milk gravy without the sausage but cooked with saved pork fat and sage with lots of pepper for flavor. With a good cup of coffee or glass of milk, that was all that we needed to hold us over until lunch. It helps to remember and be thankful.

When I taught English, I would finish up the Grapes of Wrath unit with sausage and gravy, cooked in a big black skillet, right under my students' noses (the buttermilk biscuits I made at home). This recipe is just about like mine, except the sausage in my store here is so lean now that I had to add butter to the pan to have enough fat for gravy. (I added fresh sage and black pepper, with hot sauce on the side.)

If you don't like the food, don't eat it. And properly made biscuits have no more fat than other breads. In my family we make nice, properly risen biscuits without putting fat in the dough. But, regardless of that, if you don't like the food, don't eat it, but don't try to tell others what to eat.

I've been making this for years. I have used sage sausage and add a little more just because we love sage! And I add a pat of butter, a little bit of extra joy!!

This made my socks roll up and down.

And then it won't be sausage gravy on biscuits. Sad, but true.

This is almost my recipe exactly, using plenty of sage. I only use about 2 cups of milk, and as it is getting thick, I add about 1/2 cup of heavy cream and continue cooking until it's heated through. The cream slightly sweetens the gravy, and adds a bit of freshness.

As the daughter of Ozark hillbillies, raised in Kansas, I’m grinning about the NYT teaching me how to make biscuits and gravy. First rule is there are no rules. We add what we need when we need it, and don’t skimp on the pepper. Seriously, I’m pleased to see down home comfort food included here. Thanks. :)

A dash or three of Worcestershire sauce at the middle or later stages of cooking is a touch my guests and myself have always enjoyed when making biscuits and gravy. I will make this recipe without any additions first, then try it with the sauce and some diced softened onions to see what I get.

The best sausage gravy I have had, hands down. Scrumptious.

Texas born & raised; have been eating biscuits & gravy my whole life. Have been making gravy for many years and this recipe produces a tasty gravy with a perfect consistency, not too thick, not too thin. I only had a half pound of Jimmy Dean’s breakfast sausage on hand, so I supplemented the missing fat with a little butter to make the proper roux. Did not add extra seasoning other than salt & pepper because the sausage is well-seasoned. This is now my go to sausage gravy recipe. Delicious.

I make this occasionally, but it's one of my favorite dishes, usually at dinner time, with a pan of scrambled eggs. I use "regular" (Jimmy Dean) sausage, and add a good teaspoon of rubbed sage, and, if course, lots of freshly ground black pepper. I'll probably get lots of NO's for this, but I start with about 1 1/2 cups of milk, simmer until it's good and then thick, then add about a cup of heavy cream. It sweetens the flavor slightly, and lightens the color.

Made this non dairy and it was amazing! I’ve had a craving for the biscuits and gravy from my youth and decided to make some this weekend. Just thought I’d ya share that the recipe works with nondairy milk as well! Was thick and flavorful and no one would ever be able to tell that the gravy didn’t come from a cow. Made with ingredients on hand, replacements were a little flax milk and almond milk, both not sweetened, and I only had bread flour instead of all purpose.

Absolutely delicious. Since our sausage was well-seasoned with sage, I didn’t need to add more. I did add a pinch of red pepper flakes and a shot of espresso. (As someone else mentioned, it deepens the flavor and makes the color more appealing.)

Someone here mentioned using mushrooms for a vegetarian version. Impossible makes a chub of savory veg sausage that makes this a great approximation of the real deal. Doesn't have much fat in it, though, so I brown it in 2 tbsp of butter, and that does the trick.

My best sausage gravy yet. Fed a double of this recipe & biscuits along with 3 different casseroles to 15 people. Instant Espresso is a perfect addition (1 tsp per recipe). I did not use fennel. The pot was left empty. Everyone loved it. :-)

Pretty perfect! I love southern recipes for the comments, which my internal narrator reads thickly accented, as if between bites of this delicioso gravy

Just delightful! Biscuits and gravy is one of my favorite things to eat in the world, and this definitely does the job. I have made this recipe a few times, but didn’t have red pepper the last time, so I subbed a pinch of smoked chili flakes and that added a nice bit of heat and smokiness. Definitely recommend this recipe.

Classic, base sausage gravy recipe. Easy to add your own flavors. I add rosemary, sage, and lots of pepper.

This was perfect! I always thought this would be a tricky and possibly time-consuming task I'd never want to tackle in the morning hours. This was not only easy, it was perfect and even tasted better the next two days (it yielded six portions). I shared the recipe with all of my cooking-inclined sausage gravy aficionado family members.

Take the sausage out of the pan after cooking, work your magic with the flour and milk, then add the sausage back in. Otherwise you tend to get glumpiness on the meat.

I usually dice half a small onion and eight to ten medium mushrooms (coarsely chopped). They go in about three or four minutes after the pork hits the pan. A heavenly breakfast while primitive camping. Serve with biscuits or toast.

I used oyster mushrooms and 4tbsp of butter to make a vegetarian version of this, turned out great!

Makes a wonderful gravy, I add leftover bacon grease to enhance the flavor (my grandma’s secret addition)

1 tsp each season Salt, garlic powder, onion powders, fresh cracked black pepper

I made this today and it was glorious! I didn't have any biscuits on hand also didn't have the time to make any so I used Hawaiian rolls instead. They were a great substitute and added a little sweetness that I enjoyed.

Fantastic recipe!!! I've never been good at making gravy's but had a MASSIVE craving for biscuits and gravy. Followed the recipe word for word and this worked better than any online recipe I've ever tried. Salt and Pepper to taste and done