Sausage Milk Gravy

This is so easy and so delicious served over hot biscuits for a breakfast or supper, that is as southern as it gets. I wish everyone in the whole world could have something this good every day of their lives.


I was using sausage that I'd canned myself. I'd pick out my own pork to make the sausage and chose the seasonings. If you can do this, by all means take advantage of getting the best at a price that will surprise you, compared to already prepared and packaged sausage. If it costs you a few cents more, but it is well-worth it.


  • 3 cups milk
  • 6 Tbsp. all-purpose flour
  • salt and pepper, to taste
  • 8 oz. breakfast sausage, regular or spicy
  • 2-5 Tbsp. olive oil (depending on amount needed)


Break up and brown sausage in a skillet large enough to hold the entire recipe. Cook over medium heat until the sausage gives up all the fat, and if there's not at least 6 Tbsp. grease in the pan, then add the olive oil to make enough.


Do not drain off the grease that's cooked out of the sausage, unless it's super greasy and you have more grease than you need to mix with an equal amount of flour which will cook and thicken your gravy.

Add the flour, 1 tsp. salt, and 1/2 tsp. black pepper. Stir and cook until flour has browned to a golden color. Add milk slowly while stirring, and cook until gravy has thickened. Taste and correct seasonings.

Serve over hot biscuits or grits for a tasty hot breakfast treat that is famous in the south. Any leftovers should be refrigerated and can be reheated the next morning. You could freeze it as well, then just reheat it in the microwave when needed.

Note: If you can, have your butcher grind and season the fresh pork you want. It's so much better than anything in an already packaged product.


Servings: 6
Prep Time: 10 Minutes
Cooking Time: 30 Minutes

Source: The original recipe is one my Mother taught me, but being able to use sausage where I'd picked out meat and had it ground by our butcher who had all the best seasonings, was something I learned from our friend Herby in NC. There are no better or more sharing people in the world than those found in the North Carolina Smoky Mountains.

By Julia from Boca Raton, FL

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July 6, 20110 found this helpful

I always love a good milk gravy but I just use ground sirloin instead of sausage(I don't like it) and pour it over mashed potatoes, add a veggie, and an easy meal is done. YUM.

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July 6, 20110 found this helpful

I add a little brown sugar to my sausage when I add the flour. My husband suggested this several years ago and that's a "must" now.

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July 6, 20110 found this helpful

I love homemade biscuits and gravy! Once on a camping trip I forgot to pack flour.(I had taken refrigerated biscuits for the trip.) My husband went up to the little campground store, they didn't have flour. But he came back with a list of what they did have, and one item was Bisquick.


It made awesome gravy and I have used it since. I, too, can my own sausage. Thanks for posting. My daughter is trying to learn to make it and it is hard for me to tell her as I kind of add ingredient amounts by a handful of this, etc. LOL

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July 6, 20110 found this helpful

We like this gravy, but it's never tasted right when I make it since I never learned how. I always drained most of the grease off, maybe that's why it doesn't taste right. Good to have this recipe to help. Biscuits & gravy is my 16 yr old son's absolute favorite food, I bet this recipe is something I could get him to try making himself! Thanks!

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July 8, 20110 found this helpful

This is something my mom always made for us when we were children. It stretched a little bit of meat into a meal for 6 people. We ate it often over rice or noodles as well as hot biscuits and sometimes cornbread.


Sometimes we had the gravy with a can of tomatoes added, and that is good too. Add about a teaspoon of sugar for the tomatoes which seems to take care of the acid. Anyway, it's good.

Thanks for sharing your recipe which brings back some nice memories of a mom, a dad and 3 brothers around the evening table.


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July 9, 20110 found this helpful

Oh, now you've really brought back some memories! My mom used to make gravy like this and make baking-soda biscuits to go with it. If I can ever remember the recipe, I'll post it. One of my clearest childhood memories was my mom, stripping off multiple rings before she dug her hand into the mixing bowl of milk and flour to literally hand-mix those biscuits.


When she pinched off the last biscuit, she'd spend several minutes digging dough out from under her unbelievably-long fingernails. She could do so much with so little, I never realized how poor we were once my dad left.

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July 10, 20110 found this helpful

I'd never eaten sausage milk gravy until we came through GA one time about 8 years ago. It was so good that it was all we could talk about until we went back through and ate at a different restaurant and ate some there that was even better. I had to learn how to make it, but it took me several attempts before I got it right. It was edible, but not good the way we remembered it I finally figured out it was the unseasoned sausage I was using, and started adding a little poultry seasoning along with the salt and pepper and the tiniest bit of garlic powder. If I knew a good butcher to grind my meat of choice along with my seasonings, I would be happy. In the meantime, I'll do it your and my way.

This has become a Saturday morning tradition now for us.
Thank you for sharing your recipe too Julia.

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July 10, 20110 found this helpful

I've eaten this at our friend's home many times, and each time it only
gets better. Man, is it good !


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July 13, 20110 found this helpful

This is a favorite for Sunday morning breakfasts ever since we first ate it at a big diner in Florida one year. It took me a long time to figure out how to season it to make it taste right, but finally. Now, we always order it when we go to a Cracker Barrel too.

I have usually added a little bit of sage to mine, just a pinch but I'm going to try it just like your recipe calls for. I haven't been adding the black pepper, but I think it would be a lot better if I did.

Thank you Julia.


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