Homemade country sausage gravy with flaky buttermilk biscuits is the ultimate breakfast recipe made from scratch. Learn how to make this quick and easy gravy in a cast iron skillet with sausage, flour and heavy cream. Add a little salt and pepper, and you have the best homemade delicious sausage gravy!
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From Scratch Homemade Country Sausage Gravy
Flaky buttermilk biscuits smothered in homemade country sausage gravy is the ultimate in comfort food. When I was a child, my mother made biscuits and gravy on a weekly basis. It was the best breakfast!
When I shared my buttermilk biscuit recipe, I knew I had to share how to make sausage gravy. However, I have always made mine from scratch, without ever having a recipe. So, when I made the recipe this time, I jotted down all the measurements to share.
Easy Homemade Country Sausage Gravy
Have you ever ordered sausage gravy from a restaurant? If you have, you may already realize that not all of them are the same. Some are thick, others are thin and sometimes it just doesn’t have a great flavor. You can learn how to make the best sausage gravy with just a few simple steps.
This recipe is very easy and quick to make. It takes very few ingredients but I always suggest using the highest quality ingredients you can afford. For this recipe I use sausage, all purpose flour, heavy cream, salt and pepper.
Tools You May Need
Ingredients You Need
- Sausage
- All Purpose Flour
- Heavy Cream or Milk
- Salt
- Pepper
How do you Make Country Sausage Gravy from Scratch
Head on over and grab the recipe, Homemade Old Fashioned Buttermilk Biscuit. While the biscuits are baking, start making the sausage gravy.
Step 1: Cook the Sausage
In a large cast iron skillet over medium heat, cook the sausage until it is brown. Use a spatula to break up the sausage until it is crumbled. Do not discard the grease.
Step 2: Add Flour
On low heat, sprinkle the flour over the top of the sausage. Stir and allow the flour to cook for a few minutes while it absorbs the sausage grease.
Step 3: Add Heavy Cream or Milk
Add the heavy cream or milk to the sausage/flour mixture. As the milk or cream heats up, the sausage will thicken. Add salt and pepper to your desired taste. Then, continue to stir, over low heat, until the gravy thickens.
How much cream or milk you add, will determine if your gravy is thick or thin. The less cream or milk, the thicker the gravy. If you want the gravy thinner, add a little more cream or milk at a time until you achieve your perfect style of gravy.
Step 4: Serve
Split your biscuit in half or crumble onto a plate, then top generously with sausage gravy. Add more salt and pepper, if needed.
Tips for Making the Best Country Sausage Gravy
- You can use heavy cream, milk, or a combination of both for this recipe. I personally love using heavy cream.
- Start with the smallest recommendation for cream/milk to add to the gravy. If you like thick gravy you will use less, if you want thinner gravy, you will add more cream or milk.
- Keep the gravy warm. This is one advantage to using a cast iron skillet as it holds heat longer than a regular skillet. Gravy is creamed based, so the longer it is allowed to cool, the thicker it will become.
If you try this recipe and love it, would you please come back and give it 5 stars? Here’s the full printable recipe for you to make this at home!
Homemade Country Sausage Gravy
Homemade country sausage gravy with flaky buttermilk biscuits
is the ultimate breakfast dish made from scratch. An easy recipe, this
sausage gravy is cooked in a cast iron skillet with sausage, flour and
heavy cream. Add a little salt and pepper, and you have the best
homemade delicious sausage gravy!
Ingredients
- 1 pound ground sausage
- 1/2 cup all purpose flour
- 3-4 cups heavy cream or whole milk
- Salt
- Pepper
Instructions
In a large cast iron skillet over medium heat, cook the sausage until it is brown. Use a spatula to break up the sausage until it is crumbled. Do not discard the grease.
On low heat, sprinkle the flour over the top of the sausage. Stir and allow the flour to cook for a few minutes while it absorbs the sausage grease.
Add the heavy cream or milk to the sausage/flour mixture. As the milk or cream heats up, the sausage will thicken. Add salt and pepper to your desired taste. Then, continue to stir, over low heat, until the gravy thickens.
How much cream or milk you add, will determine if your gravy is thick or thin. The less cream or milk, the thicker the gravy. If you want the gravy thinner, add a little more cream or milk at a time until you achieve your perfect style of gravy.
Split your biscuit in half or crumble onto a plate, then top generously with sausage gravy. Add more salt and pepper, if needed.
Notes
- You can use heavy cream, milk, or a combination of both for this recipe. I personally love using heavy cream.
- Start with the smallest recommendation for cream/milk to add to the gravy. If you like thick gravy you will use less, if you want thinner gravy, you will add more cream or milk.
- Keep the gravy warm. This is one advantage to using a cast iron skillet as it holds heat longer than a
regular skillet. Gravy is creamed based, so the longer it is allowed to cool, the thicker it will become.
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So I forgot to do my sourdough starter last night (day 3). Will it be okay to do it this morning, wait til tonight or start over?