This homemade sausage gravy is super simple to make and is going to taste far better than any pre-made you can find. It's silky, flavorful and is best served over biscuits or hash. Breakfast is ready in under 30 minutes!

Any good go-to breakfast spot is going to have the classic biscuits and gravy. But why wait to visit your local diner to have this iconic breakfast combo?
Learning how to make your own homemade biscuits and gravy is really simple and it all starts with that homemade sausage gravy.
Breakfast gravy usually consists of just half and half but this version offers a slightly lighter texture.
By using a combination of chicken broth, and the milk, you still get the consistency of sausage gravy, but with even more depth of flavor and a lighter texture.
Looking for other savory breakfast recipes? Be sure to give these breakfast enchiladas or a sweet potato hash a try!
🥛Ingredients
Chicken Stock: You will not see many recipes that call for a combo of chicken stalk with half and half, but it is a game changer! It offers a lighter consistency and even more flavor. I find using just half and half tends to be bland and heavy.
Pork Sausage: Any kind of pork sausage can be used but we prefer a breakfast or maple sausage.
Fresh Herbs: If you have access to fresh thyme and rosemary, substitute the dried for about 1-2 teaspoons of fresh.
See full information on ingredients and quantities in the recipe card.
📝Tips to Make it Better
- Substitute dried herbs for fresh herbs: Fresh herbs will add another level of freshness to this heavy dish. Use about 1 teaspoon of rosemary and thyme.
- Give it time: Sausage gravy can take some time to thicken. Allow it to simmer for about 10 minutes, stirring frequently, to get it to the right consistency.
- Thin with more chicken broth: If you find the gravy too thick just whisk in a little bit of chicken broth until you reach your desired consistency.
🥘How to Make
Step 1: Place a 9" cast iron pan on the stove and warm up over medium heat. Make sure it is heated up before adding the sausage.
Step 2: Add in the breakfast sausage and cook until completely browned. Break up into small pieces while cooking. (Image 1).
💡Top Tip: It is done when there is no more pink and the sausage pieces start to form little dark spots.
Step 3: Once the sausage is completely browned, add in the butter and allow to melt. Stir sausage in the butter so everything is coated. Mix in the herbs and pepper.
Step 4: Add in the flour and mix until completely combined. The flour should be completely cooked out and no more white. Allow to cook for about 30 seconds. Make sure the flour is incorporated throughout all the sausage. (Image 2).
Step 5: Slowly add in the chicken broth and whisk at the same time. Do the same thing with the half and half. (Image 3).
Step 7: Bring to a slight boil then reduce down to a simmer, whisking often.
Step 8: Allow to simmer for about 10-12 minutes or until it has thickened. Add more chicken broth or half and half as needed if it is too thick. (Image 4).
Step 9: Allow to slightly cool and serve over some biscuits or on top of your favorite hash.
❓Recipe FAQ's
Breakfast gravy starts with some pork sausage and then a combination of butter, flour, and milk to make a thick roux.
Breakfast gravy is so simple to make, you will wonder why you ever bought the pre-made stuff.
1. Brown Sausage.
2. Add butter and deglaze the pan while melting.
3. Mix in flour and cook until it is incorporated.
4. Whisk in milk slowly.
5. Season with thyme and rosemary.
6. Simmer and stir until it thickens up.
Both versions of gravy are going to be made in a very similar way with some slight ingredient differences. Breakfast gravy typically has the addition of pork sausage and uses milk or cream. Brown gravy is going to be mostly made out of broth.
Some simple things you can do to make your sausage gravy even better is add in some herbs like thyme, and rosemary or add in some salt and pepper. You can also substitute some of the milk for chicken stock to add even more flavor.
If you followed the recipe and your gravy is not thickening, there is a good chance you have not given it time to thicken. Try bringing it to a light boil then reduce it down to a simmer, whisking often, until it starts to thicken up. Turn the heat off and allow to cool a bit.
🥓Other Breakfast Recipes
📋Recipe
Homemade Sausage Gravy
Equipment
Ingredients
Sausage Gravy
- 1 pound Pork Sausage - breakfast or maple
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All Purpose Flour
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Dried Thyme
- ⅛ teaspoon Black Pepper
- 1 & ¼ Cups Chicken Broth - start wtih 1 ¼ cup and add more until desired thickness.
- 1 & ½ Cups Half and Half
For Serving
- Flaky Biscuits
Instructions
- Place a 9" cast iron pan on the stove and warm up over medium heat. Make sure it is heated up before adding the sausage.
- Add in the breakfast sausage and cook until completely browned. Break up into small pieces while cooking. It is done when there is no more pink and the sausage pieces start to form little dark spots.
- Once the sausage is completely browned, add in the butter and allow to melt. Stir sausage in the butter so everything is coated. Mix in the herbs and pepper.
- Add in the flour and mix until completely combined. The flour should be completely cooked out and no more white. Allow to cook for about 30 seconds. Make sure the flour is incorporated throughout all the sausage.
- Slowly add in the chicken broth and whisk at the same time. Do the same thing with the half and half.
- Bring to a slight boil then reduce down to a simmer, whisking often.
- Allow to simmer for about 10-12 minutes or until it has thickened. Add more chicken broth or half and half as needed if it is too thick.
- Allow to slightly cool and serve over some biscuits or on top of your favorite hash.
Notes
- Substitute dried herbs for fresh herbs: Fresh herbs will add another level of freshness to this heavy dish. Use about 1 teaspoon of rosemary and thyme.
- Give it time: Sausage gravy can take some time to thicken. Allow it to simmer for about 10 minutes, stirring frequently, to get it to the right consistency.
- Thin with more chicken broth: If you find the gravy too thick just whisk in a little bit of chicken broth until you reach your desired consistency.
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