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A Saturday morning just calls for a thick Sausage Gravy Recipe served over flaky biscuits. We love making Sausage Gravy from scratch, it’s creamy and delicious.
Sausage Gravy Recipe
Homestyle Sausage Gravy is the best. Don’t be fooled, how many times have you ordered Sausage and Biscuits from a restaurant only to be disappointed by a thin flavorless gravy and a hard biscuit. Well, no more! Sausage Gravy can also be served with Quiche Lorraine or Instant Pot French Toast.
4-6 Servings | Ready in 10 Minutes | Good for Breakfast
Making a delicious Sausage Gravy Recipe is quick and easy, especially in the Instant Pot Pressure Cooker. You won’t need to worry about a lumpy gravy either. This gravy is just delicious!
My boys can eat. A good morning breakfast starts the day off right, especially with all the activities they are involved in. That is why I love this recipe. They love when I pair Sausage Gravy with my Buttery Sour Cream Biscuits too, so take a look! You can also use the Grands Biscuits from the refrigerated section of your local grocery store too, I won’t judge.
How to Make Sausage Gravy in the Instant Pot
I personally love how easy it is to make Sausage Gravy in the Instant Pot. The full details can be found below in the recipe card. However, cooking the Sausage on Saute’ is quick and easy. You will need to Deglaze the bottom of the pot to remove the stuck on bits and then add your broth, milk and cream. The sausage will add the rest of the flavor and it will be delicious!
How to reheat Sausage Gravy
Sausage Gravy will thicken as it cools. And trust me, it gets thick. To reheat, simple add a small amount of milk or broth when heating in the microwave or on the stove. For single servings add 2-3 Tablespoons of liquid until you reach the desired consistency.
How Long does Sausage Gravy Last?
In my home? Well not long! 😉 I can understand that many don’t have growing boys like I do in their home. So there is a need to save or later. Sausage Gravy will last about 2 days if kept in the refrigerator.
Can I freeze Sausage Gravy?
YES! Freezing Sausage Gravy is easy. Place in Zip-loc freezer bags or freezer storage containers and store up 4 months. To reheat, place gravy in a sauce pan with 1/4- 1/2 cup of milk over low heat and slowly thaw and heat gravy. Please Note – Freezing milk products will sometimes cause the milk to separate. Stir your gravy for a smoother consistency
Will Sausage Gravy Thicken as it Cools?
You better believe it will! In fact, this gravy will get down right thick as it cools! But don’t worry . You can always add more milk or broth when you reheat.
I like to use broth to add extra flavor and lower the calories from all the dairy and you won’t be able to tell the difference in creaminess and the flavor will pop in your mouth!
Breakfast for Dinner
Sausage Gravy over Biscuits is a hearty recipe and very filling. If you love Breakfast for Dinner like we do, then this is a must try recipe. It’s very filling.
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- 1lb Sausage
- 1 Cup Heavy Cream
- 2 Cup Broth (Chicken or Beef)
- 1/2 Tsp Ground Pepper
- 1 Tsp Lawry's Season Salt
- 1/4 Cup Flour
- 2 Tbs Butter
- Set Instant Pot to Saute' and wait until it reads "HOT".
- Add Sausage and brown until no longer pink. During the cooking break up the sausage and continually scrape the bottom of the pan
- Turn off Instant Pot
- Add Flour, Pepper and Seasoning Salt. Stir.
- Add 2 Cups Broth and quickly deglaze bottom of pan.
- Add Heavy Cream and gently stir
- Place Lid and set to Manual LOW for 2 minutes and then Quick Release Pressure
- Stir. Serve over Biscuits
Serve with Grands Biscuits or make from scratch Buttery Sour Cream Biscuits.
*It's important to continually scrape the bottom of the pan while sausage is cooking. The grease will help lift up the pieces that are stuck to the bottom. Once the flour is added to the sausage and the broth added, it will quickly start to thicken. You need thin liquid for the Instant Pot to come to pressure. You can also reverse the order and add the broth to deglaze the pot, and then sprinkle the flour on top with the pepper and seasoning salt. Then add Heavy cream and follow from step #5 above
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Amount Per Serving: Calories: 463 Total Fat: 40g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 122mg Sodium: 1159mg Carbohydrates: 9g Fiber: 0g Sugar: 3g Protein: 18g
Looking for more Breakfast Recipes?
- Quiche Lorraine
- Ham and Cheese Quiche
- Broccoli Bacon and Cheddar Quiche
- Stuffed French Toast
- Easy Crock Pot Breakfast Casserole
- Cinnamon Monkey Bread
- Coconut French Toast