This Sausage Gravy is a classic Southern American comfort-food that requires just 15 minutes of prep. Breakfast sausage is simmered in a flavorful gravy then baked with Bisquick biscuits!
This sausage gravy is absolutely un-REAL. It’s spicy (if you want), creamy, salty, packed with sausage, and surprisingly very quick and easy. You can leave it at that and serve it with your favorite store-bought or homemade biscuits OR you can bake it into a casserole of sorts with my super easy cheesy drop biscuits.
Either way, serve this for brunch and everyone will be singing your praises.
What is sausage gravy?
Sausage gravy is a classic Southern breakfast dish made up of a roux-based gravy simmered with breakfast sausage and seasoned to perfection.
Today, we’re taking it one step further (optional) and baking the sausage gravy topped with super easy homemade drop biscuits to make a casserole.
This ingredient list couldn’t be any simpler!
- Breakfast Sausage – use whatever variety you prefer. We like Jimmy Dean “Hot”!
- Unsalted Butter and All-Purpose Flour – form the “roux” for the gravy. This thickens and flavors the gravy.
- Half-and-Half – a delicious, creamy base for the gravy. Want to make it even creamier? Use heavy cream! Want it lighter? Try 2% milk!
- Salt, Black Pepper, Garlic Powder – a super simple, but highly effective seasoning blend.
- Bisquick, Granulated Sugar, Pepper, Garlic Powder, Buttermilk, and White Cheddar Cheese – our biscuit ingredients! These are optional, but HIGHLY recommended.
How to make
Just 15 minutes of prep for this absolutely delicious comfort-food breakfast!
- Heat a large skillet over medium-high heat. Add in sausage and cook through. Remove and set aside.
- In the same pan, melt butter then whisk in flour, half-and-half, salt, pepper, and garlic powder. Let cook until thickened to your liking.
- Mix in cooked sausage.
- Optional: drop biscuit dough in 6 large spoonfuls into the gravy and bake for 20-35 minutes.
- Serve and enjoy!
What sausage to use
Use 1 (16 oz) roll breakfast sausage to make sausage gravy. My favorite brand to use is Jimmy Dean.
Trevor and I love spicy food so we usually use “hot” sausage but feel free to use whatever works best for you!
How to thicken/thin
The gravy will thicken two ways: from the roux and as it simmers (just keep whisking and simmering until it’s thickened to your liking – it’ll get there). If you choose to bake it with the biscuits, it will thicken even further.
If it’s too thick, add a splash of half-and-half until it’s your desired consistency.
What to serve with sausage gravy
Gravy is typically served with biscuits as a classic Southern comfort-food breakfast dish, but I think this gravy really can be served for any meal. However, here are some of my favorite breakfast pairings:
How to store
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
To reheat, microwave or warm on the stove (if just warming gravy) or in the oven (if warming the biscuits and gravy) until heated through. Keep in mind if you’re storing the gravy with the biscuits, the consistency of the biscuits will be affected.
Can you freeze sausage gravy?
If you want to freeze sausage gravy, I recommend baking then freezing the biscuits separately. Both will keep in an airtight container in the freezer for 1-2 months.
To reheat, thaw overnight in the fridge then warm in the microwave, on the stove, or in the oven until heated through.
Equipment for this recipe
- 1 (16 oz) roll breakfast sausage we like "hot"
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 3 cups half-and-half
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Biscuits - Optional
- 1 1/2 cups bisquick
- 1 tablespoon granulated sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup buttermilk
- 1 (4 oz) block white cheddar cheese shredded
- Heat a large skillet (I used a 10 inch cast iron, because it's oven safe for the biscuits) over medium-high heat.
- Add sausage and cook, breaking it up as you go, until pork is cooked through, about 5-10 minutes. Remove and set aside.
- Add butter to the hot pan and melt.
- Whisk in the flour and cook, whisking continuously, for about 1 minute.
- Slowly whisk the half-and-half into the pan.
- Whisk in salt, pepper, and garlic powder.
- Whisk and cook until gravy has thickened to your liking, about 5 minutes.
- Stir in the sausage, then taste and re-season if necessary.
- Serve with your favorite biscuits or set aside and follow directions for the baked biscuits and gravy recipe below!
Baked Biscuits and Gravy - Optional
- Preheat oven to 400 degrees F.
- In a medium sized bowl, stir together bisquick, sugar, pepper, and garlic powder - it’s ok if there are a few lumps.
- Pour in milk and stir until well mixed, then stir in cheese. Set aside.
- Drop biscuit dough in 6 large spoonfuls (I used an ice cream scoop) onto the gravy.
- Bake 20-35 minutes, or until biscuits are golden brown and cooked through.
- Serve and enjoy!
*Note: Nutrition information is estimated and varies based on products used.