This is the perfect creamy Sausage Gravy Recipe that makes the most amazing Biscuits and Gravy! Pork breakfast sausage is sauteed with onions and then smothered in a milk mixture that thickens up perfectly. It is seasoned with a mix of Lawry’s, onion powder, garlic powder, and black pepper. Serve it spooned over warm biscuits for an amazing breakfast or breakfast-for-dinner!
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Serve it up with some scrambled eggs and a mixed fruit bowl!
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Ingredient Details
Breakfast Sausage – Use whatever bulk style (usually in a roll) breakfast sausage your family likes. We prefer the Jimmy Dean Sage or Regular sausage, however pictured below is Aldi breakfast sausage.
Onion – Yellow or white onion is perfect for your sausage gravy.
Flour – An all purpose flour mixes with the butter and fat from the sausage and thickens the milk(s) perfectly.
Milk and Half & Half – These two combine to make a thick and creamy gravy.
Seasonings – A mixture of Lawry’s Season Salt, Kosher salt, black pepper, onion powder and garlic powder season things up just right!
Tabasco – Optionally add your favorite hot sauce. It doesn’t really make it spicy, the vinegar in the hot sauce just enhances the flavors.
Biscuits – Of course you need biscuits to serve the sausage gravy over. Use a store bought tube of flaky biscuits or make your own!
How To Make Sausage Gravy
This is a general overview of how to make this Sausage Gravy Recipe, which is super easy BTW. For more detailed instructions and ingredient amounts you can pop down to the recipe card:
Step 1
Crumble and brown the sausage with the onion.
Step 2
Add the butter, once melted sprinkle the flour in and stir.
Add all the seasonings.
Step 3
Slowly whisk in both milks. Let simmer for about 3-5 minutes to thicken.
Step 4
Optionally add a dash or two of hot sauce, taste for additional seasoning.
Step 5
Spoon the Sausage Gravy over split biscuits and serve!
Storing
You can make the gravy a day or two ahead and store in the fridge, or store leftovers in the fridge for up to 5 days. It will thicken quite a bit when it cools. So you will want to add ¼-1/2 cup additional milk and whisk it in really well while heating over medium low heat.
Recipe tips to remember
- Use the breakfast sausage flavor and brand your family loves.
- Flour is considered a raw ingredient so make sure you let it cook in the pan for about 1-2 minutes.
- Whisk the gravy really well when adding the milk to prevent lumps.
- Taste before serving to see if you want additional seasoning or extra hot sauce.
- The gravy will thicken as it sits and cools. To reheat add another ¼-1/2 cup of milk and stir while heating over low heat.
Menu To Make It A Meal
Like I said in the beginning, this Sausage Gravy and Biscuits makes a great breakfast, brunch or breakfast-for-dinner. Here are two menus, one for breakfast/brunch, and one for dinner:
Breakfast/brunch
- Sausage Gravy
- Warm Biscuits
- Scrambled Eggs
- Fresh Fruit Bowl
- Assorted Pastries
Dinner
- Sausage Gravy
- Warm Biscuits
- Deviled Eggs or Scrambled Eggs
- Broccoli Bacon Salad
- Herb Roasted Potatoes
- Fruit Salad
More Hearty Breakfast Recipes
If you love a really hearty breakfast or brunch, or having breakfast-for-dinner, give one of these a try next time:
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Sausage Gravy Recipe for Biscuits and Gravy
Equipment
Ingredients
- 1 pound bulk pork breakfast sausage
- 1 small white or yellow onion - finely diced
- 2 Tbsp. butter
- ⅓ cup all-purpose flour
- 1 ½ cups half and half
- 2 cups whole milk
- ½ teaspoon Lawry's seasoned salt
- ½ tsp. kosher salt
- ½ teaspoon black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- couple dashes tabasco or hot sauce - optional
SERVING
- Your favorite flaky biscuits for serving
Instructions
- In a large non stick skillet, add the breakfast sausage and the diced onion. Cook over medium heat, crumbling the sausage and stirring occasionally until the onion is softened and the sausage is nicely browned.1 pound bulk pork breakfast sausage, 1 small white or yellow onion
- Reduce the heat to low. Add the 2 Tbsp. of butter and stir until it is just melted. Sprinkle the flour over the mixture and cook and stir over low heat for 2 minutes.2 Tbsp. butter, ⅓ cup all-purpose flour
- Add in the seasoned salt, kosher salt, pepper, garlic powder, onion powder and stir to incorporate½ teaspoon Lawry's seasoned salt, ½ tsp. kosher salt, ½ teaspoon black pepper, 1 tsp. garlic powder, 1 tsp. onion powder
- Turn the heat back up to medium and gradually pour in the half and half and milk while whisking or stirring vigorously to prevent lumps.1 ½ cups half and half, 2 cups whole milk
- Bring to a gentle simmer, turn the heat down to low and let cook for about 3-5 minutes until nicely thickened (if it gets too thick you can add a tablespoon or 2 of milk until it reaches the desired consistency).
- Add the tabasco if using and taste for additional seasonings (salt/pepper)couple dashes tabasco or hot sauce
- Serve immediately over your favorite flaky biscuits.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Recipe Tips and Notes:
- Use the breakfast sausage flavor and brand your family loves.
- Flour is considered a raw ingredient so make sure you let it cook in the pan for about 1-2 minutes.
- Whisk the gravy really well when adding the milk to prevent lumps.
- Taste before serving to see if you want additional seasoning or extra hot sauce.
- The gravy will thicken as it sits and cools. To reheat add another ¼-1/2 cup of milk and stir while heating over low heat.
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