You know those foods that you taste once and then you simply can’t get it out of your mind? This Sausage Gravy is one of those foods.
You’ll find yourself remembering it (and craving it again!) at all hours of the day. The hints of fragrant rosemary add something unforgettable, many people have told me this immediately became their all-time favorite gravy.
Easy Sausage Gravy
Would you like the secret behind making the best sausage gravy you’ll ever taste? It’s that little sprinkling of rosemary. After tasting a rosemary sausage gravy at a restaurant, I started adding rosemary to my gravy when I made it.
That little herb addition takes a simple old-fashioned recipe for biscuits and gravy from being something that we enjoy eating to the level of being something that I crave on a regular basis.
This rich, creamy sausage gravy recipe is the heart of one of my favorite “brinners” – breakfasts that we eat for dinner; although this gravy is always a hit for breakfast as well.
Sometimes we dunk toast sticks into the gravy or pour the gravy over hot biscuits. (I couldn’t resist sharing this video of my baby making biscuits for the first time.) Sausage Gravy is also heavenly over hash browns with an egg on top.
How To Make Sausage Gravy
Making a truly excellent sausage gravy is easier than you might think. Start with a sausage that you like. I typically use a country or breakfast sausage.
Crumble the sausage as it starts to cook in a large skillet. Once it has browned, sprinkle with flour and toss well to coat. Add the milk, salt, and pepper.
Let the gravy cook and thicken for about five minutes, while you stir frequently. Add the rosemary, taste the thickened gravy, and add additional salt and pepper only if needed. I will tell you this is one dish where extra pepper gives it tons of flavor!
My youngest son’s favorite breakfast for dinner is this Breakfast Poutine: crisp, hot fries and melting cheese curds topped with sausage gravy and a fried egg. What’s not to love?
Best Sausage Gravy Recipe
Cook an additional minute or two and remove from the heat. The gravy will thicken slightly as it rests. Serve hot.
Season the gravy lightly with salt and then taste it, adding more salt, ¼ or a ½ teaspoon at a time, until the gravy tastes right. The amount of salt you need depends on the type of sausage that you use.
Some breakfast sausages are heavily seasoned with salt and pepper and others are very lightly salted. Gravy requires a good bit of salt to bring out all of the flavor. Tasting as you go is key.
Classic breakfast sausage should require about ½ teaspoon of salt, the “all-natural” sausage varieties I’ve used with this recipe require about 1 ½ teaspoons of salt.
Rosemary Gravy
Just a few ingredients are all it takes for the best sausage gravy recipe to come to life.
- mild breakfast sausage
- all-purpose flour or brown rice flour
- milk
- freshly ground black pepper
- kosher salt
- fresh rosemary
How To Make Sausage Gravy
- In a large skillet, over medium-high heat, cook the sausage, crumbling the meat as it browns. Sprinkle the flour over the sausage and stir to coat.
- Add the milk, salt, and pepper. Stir while bringing to a simmer and continue cooking for about 5 minutes while the gravy thickens.
- Add the rosemary. Stir and taste the gravy, adjust salt and pepper as desired.
- Remove from the heat and serve immediately over warm biscuits.
Savory Waffles
For the past year or two, my favorite way to serve sausage gravy is over savory waffles. My infatuation with savory waffles started with the Ham and Cheddar Waffles.
In the time since then, they’ve become a regular on our breakfast and dinner table and I keep them in the freezer as well. If you haven’t yet tried them, you’re missing out.
Cheddar and Chive Waffles with Sausage Gravy is a new favorite breakfast, but this gravy is delicious over classic Buttermilk Waffles as well. I’ll even admit that I’ve been known to eat this gravy with a spoon, it really is that good.
Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good. Sausage gravy and a soft egg on top of it. I could enjoy that combination daily.
Best Ever Sausage Gravy
Ingredients
- 1 pound mild breakfast sausage
- ⅓ cup all-purpose flour*
- 3½ cups milk
- ¾ teaspoon freshly ground black pepper
- ½-1½ teaspoons kosher salt
- 2 tablespoons fresh rosemary about 2 teaspoons chopped
*Gluten-Free Alternative
- ⅓ cup brown rice flour
Instructions
- In a large skillet, over medium high heat, cook the sausage, crumbling the meat as it browns. Sprinkle the flour over the sausage and stir to coat.
- Add the milk, salt, and pepper. Stir while bringing to a simmer and continue cooking for about 5 minutes while the gravy thickens.
- Add the rosemary. Stir and taste the gravy, adjust salt and pepper as desired. Remove from the heat and serve immediately over warm biscuits. Enjoy!
Notes
Nutrition
{originally published 12/22/2015 – recipe notes and photos updated 11/3/22}
Roxana says
Wow, this looks amazing! I can't wait to enjoy this with some biscuits one morning (very soon)! 🙂
Christi @ Love From The Oven says
You know how much I LOVE this recipe!
Kalyn Denny says
Oh wow, does that ever look good, and thanks for the shout-out!
Tricia Buice says
Oh this is our favorite Christmas morning splurge! Love a good gravy but haven't tried it with rosemary. Wanted to stop by and wish you a very, very Merry Christmas Mary!
Chris says
Where is a biscuit when I need one? Great sounding recipe, sausage gravy is a guilty pleasure of mine.
Creations4Christ says
My family loves this recipe!
donna says
i have been wanting a good goof free sausage gravy and here it is on barefeet in the kitchen. The taste is wonderful and pleasant. The rosemary makes it so fresh tasting. Thank you for it.
phyllis m ashworth says
never tried it with rosemary befor . I use nutmeg in mine we love it that way
Mary says
I love nutmeg in gravy as well. Isn’t it fun how many ways there are to make it, Phyllis?
Larry says
I believe the key to sausage gravy is lots of sausage is lots of meat and yours sure fits the bill. I’ll bet it’s great.
jenny says
do you use any oil when cooking the sausage?
Mary Younkin says
I do not, Jenny.
DABlu says
Brown rice flour? Do you just grind/pulverize it to a powder that resembles a flour consistency?
Mary Younkin says
You can use all-purpose flour if you don’t need a gluten free recipe. Brown rice flour is sold as a ready to use flour.
Ivy says
It’s not the best it’s really runny gravy
Mary Younkin says
This should not have turned out runny for you. Did it thicken as it cooled slightly, Ivy? You can always add a tiny bit more flour to thicken it.
Linda says
My Kentucky born and raised mom made what we called breakfast gravy. She used bacon grease and regular flour. She fried bacon in a cast iron skillet, removed the bacon to paper towels. Pour bacon grease into a small bowl. Then she would fry and crumble a good usually spicy sausage, remove sausage to a bowl. Discard the sausage grease. Add some of the bacon grease back to skillet add regular flour and whisked until the rue was good and brown, not burned. She added a little bit of milk at a time whisking constantly to prevent lumps. She added some onion and garlic powder and the sausage back into the skillet. Continued adding milk until the gravy was the desired thickness. Lastly she added salt and pepper to taste. Served over good homemade biscuits. I liked mine with bacon and sliced tomatoes. Now that’s how good gravy is made. Doesn’t matter it’s called sausage gravy, breakfast gravy or any other name. I call it delicious!!!😋
Mary Younkin says
Sounds delicious, Linda!
DENISE says
Hi Linda , I got real gutsy and combined the both bacon,sausage,onion powder,and garlic powder, crumbled the bacon and sausage.. Served over waffles. I think it was first time there was complete silence at the breakfast table and all heads were down slopping it up. Needless to say no left overs.. They all want it tomorrow or have suggested to have it for dinner. Okay by me
Margaret Coleman says
Thank sounds amazing, Denise!
Michelle says
Is this just as good if made a day ahead of time and then reheated?
Mary Younkin says
While I actually haven’t tried that myself, the leftovers do reheat nicely. You might want to add a splash more milk to thin it a bit while reheating slowly on the stove. Enjoy!
Suzi says
Easy, always perfect—someone said “too runny…” That is up to the cook really, just add the milk til about right remember it thickens as it sits some. Also “reheat” or next day? Hubby NEVER throws any out!! Microwave is great adding touch of milk & fast.
Simone says
This really is the best sausage gravy! I added some thyme to it as well and a drop of Rosemary essential oil.
DENISE says
Mary I just love all your receipes. Thank you. Have a safe and fun Thanksgiving
Margaret Coleman says
You just made my day, Denise. Thank you for your sweet message. I pray your family has a wonderful holiday season.
BETTY GREER says
I COULD NOT COPY THE RECIPE FOR SAUSAGE GRAVY . WHEN I CLICKED :GO TO RECIPE IT WOULD GO TO THE 1ST PAGE.
Margaret Coleman says
Betty – Jump to Recipe should take you to the bottom of the page where the recipe is located. I hope that helps.
Patricia Crane says
How can I print your recipe? when I hit print it returns me to the recipe and I am unable to print.
Mary Younkin says
I just printed this recipe and it worked fine for me, Patricia. Make sure you don’t have popups blocked, as the print dialogue opens in a separate block.