This stove top sausage gravy is rich, creamy, and made the traditional way in a skillet, with simple ingredients, and ready in minutes. If you’re craving classic homemade sausage gravy for biscuits, this recipe delivers bold flavor without an Instant Pot, slow cooker, or extra steps.
This is the kind of gravy I make when breakfast needs to feel comforting but still easy especially when paired with hot, fluffy biscuits fresh from the air fryer.
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.
Why You’ll Love This Sausage Gravy Recipe
- Made entirely on the stove top
- Uses real cream for rich, classic flavor
- No complicated steps or specialty tools
- Perfect for biscuits and gravy, breakfast bowls, or brunch spreads
If your goal is creamy sausage gravy that actually thickens and tastes homemade, this one checks every box.
Ingredient Roll Call (And Why They Matter)
- 1 lb sausage
Breakfast sausage brings the fat and seasoning that form the foundation of classic country gravy. - ¼ cup flour
Flour coats the sausage and creates the roux that thickens the gravy. - 2 cups broth (chicken or beef)
Adds depth and balances the richness of the cream. - 1 cup heavy cream
The secret to a smooth, luxurious texture without tasting greasy. - 1 teaspoon Lawry’s Season Salt
Enhances flavor without overpowering the sausage. - ½ teaspoon ground pepper
Traditional and essential for authentic sausage gravy flavor.
How to Make Sausage Gravy on the Stove Top
- Brown the sausage
In a large skillet over medium-high heat, cook sausage until fully browned and no longer pink. Drain excess fat. - Coat with flour and seasoning
Sprinkle flour, seasoned salt, and pepper over the sausage. Stir until the sausage is evenly coated and no dry flour remains. - Add broth and thicken
Slowly pour in broth while stirring constantly. The mixture will begin to thicken as the flour cooks. - Finish with cream
Add heavy cream and bring to a gentle simmer, stirring until smooth and creamy. - Serve hot
Gravy will continue to thicken slightly as it cools. Serve immediately over warm biscuits.
Kitchen Tips for the Best Sausage Gravy
- Don’t rush the roux — stirring the flour into the sausage before adding liquid prevents lumps.
- If gravy thickens too much, add a splash of broth or cream to loosen it.
- For extra peppery gravy, add freshly cracked black pepper just before serving.
What to Serve With Sausage Gravy
This gravy was made for biscuits — and it pairs especially well with Air Fryer Frozen Pillsbury Grand Biscuits. The crisp exterior and soft center soak up every bit of that creamy sausage gravy, making it a breakfast combination readers come back to again and again. Or any of these Biscuit Recipes!
- Homemade Biscuits - Like Grandma Makes!
- Buttermilk Biscuits - So light and Fluffy
- Pillsbury Canned Air Fryer Biscuits - Quick Alternative
- Air Fryer Biscuits - Homemade Recipe baked in Air Fryer
You can also serve sausage gravy with:
- Scrambled eggs
- Air Fryer Breakfast potatoes
- Toast or Texas toast
- Breakfast bowls with eggs and hash browns
Fridge & Freezer Magic
Freezing is not recommended — cream-based gravies can separate
Store leftover sausage gravy in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a splash of broth or cream
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.
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.
Kitchen Q&A's for Sausage Gravy
Yes. Sausage gravy is a classic Southern country gravy made with sausage drippings, flour, and cream or milk.
Absolutely. Store leftovers in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth or cream.
Gravy thickens as it cools. Stir in additional liquid a little at a time until it reaches your desired consistency.
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.
Your Next Favorite 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
Classic Sausage Gravy
Ingredients
- 1 lb Sausage
- 1 Cup Heavy Cream
- 2 Cup Broth - Chicken or Beef
- ½ teaspoon Ground Pepper
- 1 teaspoon Lawry's Season Salt
- ¼ Cup Flour
Instructions
- Over medium high heat on stove add Sausage and brown until no longer pink. During the cooking break up the sausage and continually scrape the bottom of the pan
- Discard fat. Use a paper towel to absorb grease and discard.
- Add Flour, Pepper and Seasoning Salt to cooked ground sausage and combine ingredients. Sausage bits should be lightly coated in flour.
- Add 2 Cups Broth and stir to combine. As you stir the broth will begin to thicken. Bring temperature up to a simmer and continue to simmer cooking the flour mixture and thickening.
- Add Heavy Cream and gently stir to combine. Allow mixture to continue to simmer for a couple minutes before removing from heat.
- Serve over Biscuits
Notes
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Traci Connolly
Can this be made in a crockpot? I would like to have this for Christmas breakfast, but would like to start the night before. 🙂
Devour Dinner
I've never tried making in the crock pot and letting it cook all night long. But I imagine you could make it up the day before and then use a crock pot to reheat it. You may need to add a little extra milk or broth to thin it back down.
Vicki lawrence
Love this recipe. I added apples and used whole milk instead of cream because I have any. It still was wonderful
Devour Dinner
Hi Vicki! Great substitution to use what you have. I'm all for it! So glad it worked out.
Denny
Is sausage meat just a pound of ground beef?
Devour Dinner
Hi Denny,
Ground Sausage is different than ground beef. Sausage has wonderful taste and flavors that make this recipe so tasty.
Laura
Your recipe calls for 2 Tbs of butter but I do not see anywhere in the instructions where you actually use the butter. When do you add the butter?
Devour Dinner
I add the butter to the gravy mixture. Sorry! I'll update the card to be more clear
Sophia
This may be a stupid question but what kind of sausage do I buy? I want to surprise my hubby!
Devour Dinner
Hi Sophia, this is not a stupid question at all. In fact, no question is stupid! I purchase my ground sausage in the meat department at my local grocery. As the Butcher attendant to help show you where to find it. I typically find ground sausage by the fresh link sausage.
Stephenie
Do you drain the grease before adding flour and liquids
Devour Dinner
I do remove the grease. It's a personal preference.
Sharalyn
I've always made a tasty Sausage Gravy... just experimented when we were 1st married many years ago. My little secret is adding a couple good splashes of soy sauce.
Now I want to try this recipe, since I'm all about finding things to make in my IP now. 🌝
Devour Dinner
Hi Sharalyn
I've never heard of adding a little soy sauce. That sounds interesting for sure. I'll have to give it a try! Hope you like this recipe!
Paula
Excellent recipe! I’ve never made sausage gravy before and this was quick and easy. The best sausage gravy we’ve ever had.
Devour Dinner
Thanks Paula! I have to agree that it is the BEST Sausage Gravy! It's crazy how simple it is. But we LOVE it!
Ginny
Try adding some poultry seasoning too, it adds a lot of flavor.
Devour Dinner
Hi Ginny!
I haven't tried Poultry Seasoning in the recipe. I'll have to try it! Thanks for the idea.
Colleen
Do you drain the fat from the sausage after browning?
Devour Dinner
Hi Colleen,
Yes I typically do remove the fat after browning. I often times use a paper towel to absorb the fat and remove it that way.
Marcia
Finally made this gravy this morning after stalking it for several months. IT.IS.AMAZING. It was a bit salty for us but have to take into consideration the breakfast sausage may have been extra salty as it tends to be sometimes. If anyone is on the fence, don't wait like I did. Fix it now!!! Going back for seconds!! 😉
Devour Dinner
Hi Marcia, I'm so glad you tried this too. My boys are spoiled and will only eat my recipe now. It's just soooo good! Thanks for the raving review
Christina
I have made this a couple times before, love the recipe,thank you.
Quick question: I have family coming in, can I double the recipe or maybe just add another 3 servings? If I put that much liquid (chicken broth) in instant pot will it still come out okay?
barbara green
You say you use broth instead of the cream.........do you not use any cream and let the flour thicken it by itself?
Devour Dinner
Hi Barbara,
You can substitute some or all of the cream with chicken broth. If you do all chicken broth your gravy will not be as creamy. Often times I use half cream and half chicken broth depending on what I have.
Erica
If I double the recipe, how does that change the cooking time?
Devour Dinner
Hi Erica, You can always double a recipe but the cooking time will stay the same. Enjoy!
Leesa
This sounds delicious & so easy (hooray IP!)... one question: what about the butter? Add in at the end with the cream?
Devour Dinner
Hi Leesa, Yes you can add the butter at the end w/ the Cream. It's a fun easy recipe for the best Sausage Gravy! YUMMY!