Country-Style Sausage Gravy


I’ve been wanting to perfect a good sausage gravy for a long time now.  This is as close to perfect as it gets!  I love this on biscuits for classic biscuits and gravy.  I like my gravy thick and full of sausage, and this really delivers.  This reminds me a lot of Hardee’s sausage gravy, except I am way more generous with the meat.


  • 1 pound ground sausage
  • 3 Tbsp butter
  • 2 cups milk
  • 1/3 cup AP flour
  • salt and pepper to taste


  • Brown the sausage, remove the sausage from the pan, and set aside. Keep the grease in the pan.
  • Remove the pan from the heat, add butter and melt.
  • Return the pan to medium heat and add flour, whisking around until it starts to brown.
  • Add milk 1 cup at a time, whisking constantly.
  • Once the mixture begins to thicken, add sausage in to the gravy, and mix well.
  • Add salt and pepper to taste.
  • If the gravy is too thick to your liking, add more milk and stir.
  • Serve immediately.

As you can see in the picture, there truly is a generous amount of meat in this gravy.  I realize that others may not like quite so much sausage in their gravy.  I don’t really understand it, but I realize it.  😉  If you don’t want quite so much, just cut the meat down to 1/2 a pound.

This gravy is thick, rich, and so flavorful.  I believe this is my favorite yet, and I hope you agree.

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