Pork Sausage Gravy

Pork Sausage Gravy


"Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk."

Ingredients 30 m {{adjustedServings}} servings 546 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Break up sausage in a skillet and brown. Remove from skillet and set aside.
  2. With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
  3. Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.
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Reviews 20

  1. 26 Ratings


This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until you add milk to break up the lumps, forget it -- they won't break! Once you've made a "roux" with your flour and drippings, you can add milk. Good tip: The consistency of the roux will likely match the consistency of your gravy when finished. Thick roux equals thick gravy, etc. Please, please never be tempted to add water to make southern-style sausage gravy. Mix the milk into the roux with your whisk. I never measure for a recipe like this -- just eyeball it. If it won't thicken you can add cornstarch mixed with water, but it's better just to add your milk incrementially. If it's too thick the addition of more milk will take care of it. Serve over buttermilk biscuits and you have one of the most delightful comfort foods known to man. 3 stars because it needs more instructions.


My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flour to a cup of milk. We only have this 2 - 3 times a year. So you don't have to give up everything, just use moderation.

amy beth

I'll admit, I changed the recipe a little but even as written I'm sure it is very good. I used 1 pound of sausage, 2 cups of milk, and about 1/3 cup of flour. I browned the sausage, added the flour and mixed it until I couldn't see the white of the flour anymore. I then added the milk 1/2 cup at a time. I stirred until it was thick and boiling, turned it down and added some pepper. I didn't add any salt; it didn't need any. I used mild sausage. I think it would have been better had I used a flavored sausage or maybe hot. Anyway, it was very good and I will be making it again.