Sausage Gravy

Sausage Gravy


  • 1 lb. Breakfast Sausage (1)
  • 2.5 Cups Whole Milk
  • 4 tbsp Butter (2)
  • 1/4 Cup Flour
  • Red Pepper Flakes
  • 1 tsp Chopped Fresh Sage (3)
  • Salt
  • Pepper


  1. In a large pan cook the sausage until crispy on the outside and just done inside. Break up into preferred size of crumbles.
  2. Remove to a separate plate to rest. (4)
  3. You want 4 tbsp of fat left in the pan, gauge how much is left of the sausage grease and add your butter to match. (5)
  4. Melt the butter at med-low heat, then add the flour. Whisk to combine and keep whisking, cooking for 1-2 minutes until the flour barely bubbles but doesn’t begin taking on too much brown color. (6)
  5. Add milk a little at a time, whisking to combine well. Once fully combined turn heat to medium until milk comes to a boil.
  6. Reduce heat to low and continue to whisk. Add the cooked sausage, a pinch of red pepper flake to your liking, sage if using, and season with salt and pepper to taste.
  7. Once thickened, turn the heat off and serve over biscuits, toast, or just sit down with a spoon and eat straight from the pan. Enjoy!


  1. Use something out of the casing. I like having a little spice so I prefer ones with a bit of seasoning, but we’re adding red pepper flake and sage so you can go neutral here.
  2. The butter might not get all used, it depends on how much fat is left over after the sausage cooks. We want 4 tbsp total.
  3. Totally optional, and you could use ground, but it just gives it a little depth of flavor.
  4. You can put on a paper towel to drain, but this isn’t the dish to save a few calories. We’re going all out when making sausage gravy.
  5. If it’s easy you can fully drain the pan then add all butter. You can also drain into a measuring cup to see how much is left, then add back with butter. I like using the sausage drippings to really drive home the sausage flavor throughout the gravy.
  6. Sausage gravy typically is lighter in color so you’ll want to keep an eye on it here. We want all the flour to be hydrated with fat, and cook out a bit of the raw flour flavor, but we don’t want to add much color, if at all. Whisk often, low temp, keep an eye on it.

© Mitchell Schwartz 2021

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10 Responses

  1. Question, do i have to use the sage? will it be just as good?

  2. Wendy Erickson says:

    Thanks Mitch. This a Midwestern favorite. Big Iowa men like those biscuits and gravy

  3. Sue Fenske says:

    Lord, have mercy! If I prepared and ate all of the amazing things in your blog, I would be as wide as the side of a barn. 🙂 That said, there’s no way I’m not trying your take on biscuits and gravy. Thanks for sharing!

  4. Ron says:

    Hey When do you add the sausage into the gravy?

  5. Chip Herd says:

    Hey man, whats up? Looking for your biscuit recipe, but cant seem to find it. Please help thx man

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