country sausage gravy

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Country Sausage Gravy I One Lovely LifeI would like to personally extend three cheers and vigorous slaps on the back to the person who can successfully photograph sausage gravy in a way that looks appetizing.

I am not that person.

Nevertheless and notwithstanding, I am a person who finds biscuits and gravy mighty tasty.

Country Sausage Gravy I One Lovely Life  Country Sausage Gravy I One Lovely Life
I first had biscuits and gravy at my friend Rachel’s in sixth grade. Rachel’s mama (not mom, mama) was from the South and referred to everyone as baby. I loved it–Rachelbaby, Joshybaby, etc. I was once Emmybaby. I think if anyone else called me Emmybaby, I might lose my lunch, but from Rachel’s mama, it was the best. And the biscuits and gravy were the best.

Next time you’re thinking breakfast for dinner or something different on the weekend, biscuits and gravy make a great choice. I loved this over some of our cream biscuits. You can make this with your favorite breakfast sausage–turkey or pork–the only recommendation is to avoid maple sausage. It will NOT be the same. As for the milk, use any percentage you like. I’ve made this with skim milk and it’s still delicious, just not quite as thick. Trust me, while it’s not beautiful, it sure is delicious.

Country Sausage Gravy I One Lovely Life

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Country Sausage Gravy

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4 from 1 review


  • 1lb bulk breakfast sausage
  • 2Tbsp flour
  • 2c milk
  • salt and pepper


  1. In a medium skillet, brown sausage over medium-high heat. Remove sausage and set aside. Leave drippings in the pan, unless you have more than about 2Tbsp. If you do have more than 2 Tbsp, drain excess.
  2. Stir in flour and cook 1-2 minutes over medium heat. Pour in milk and whisk to combine with flour. Cook over medium heat until thickened. Taste and season with salt and pepper to taste (I recommend a good dose of black pepper). Stir in cooked sausage and serve warm over biscuits.



  1. We have biscuits and gravy at least once/week around these parts. I justify it by reminding myself that my husband is Southern, but really it’s just because I love it. I usually make it for a Saturday or Sunday lunch cause it’s quick and delicious. I don’t think I’ve ever made it for an actual breakfast. I’ll have to try this recipe next time. Thanks!

  2. I’m thrilled to have a recipe for this – it’s one of Dad’s favorites, but I’ve never even tried to make it! My biscuit and sausage gravy-less days are over….

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