Name: Joanna Gaines Sausage Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb ground breakfast sausage; 1/3 cup all-purpose flour; 3 to 4 cups whole milk (depending on desired thickness); ½ tsp salt (to taste); 1 tsp freshly cracked black pepper (or more to taste)

There is nothing that says “home” quite like a skillet of warm, creamy sausage gravy. Inspired by the rustic, comfort-first approach of Joanna Gaines, this Sausage Gravy is a permanent staple in my kitchen, especially on slow Saturday mornings. It’s thick, peppery, and incredibly satisfying—the kind of stick-to-your-ribs meal that turns a simple breakfast into an event.

Whenever I make this at home, the smell of browning sausage immediately brings everyone to the kitchen. It’s a simple, honest recipe that relies on just a few pantry staples but delivers a massive amount of flavor. It’s the ultimate partner for flaky, buttery biscuits.

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🤍 Why This Gravy is a Must-Make:

True Comfort Food: It’s rich, creamy, and packed with savory sausage.
Simple Ingredients: You likely already have everything you need in your fridge and pantry.
15-Minute Meal: From start to finish, you can have this on the table in less time than it takes to brew a fresh pot of coffee.
Versatile: While biscuits are the classic choice, it’s just as good over toast or even home fries.

🧈 What You’ll Need

To get that perfect, silky consistency I love, here is what I use in my kitchen:

Breakfast Sausage: I usually go with a high-quality pork sausage. You can use mild, hot, or even sage-flavored depending on your preference.
All-Purpose Flour: This is the magic that thickens the fat into a beautiful roux.
Whole Milk: For the creamiest results, whole milk is a must. It gives the gravy that signature richness.
Butter (Optional): If your sausage is very lean, I add a tablespoon of butter to ensure there’s enough fat to combine with the flour.
Seasoning: Lots of freshly cracked black pepper and a pinch of salt. The pepper is what really makes this dish sing.

🍚 How I Make It at Home (Step-by-Step)

Brown the Sausage: In a large skillet over medium-high heat, I crumble and cook the sausage until it’s perfectly browned and no longer pink.
The Flour Coat: Don’t drain the grease! That’s where all the flavor lives. I sprinkle the flour directly over the cooked sausage and stir it constantly for about a minute. This “cooks out” the raw flour taste and creates the base for our gravy.
Slowly Add Milk: I turn the heat down to medium and slowly pour in the milk, whisking or stirring constantly. At first, it will look thin, but keep stirring!
Thicken to Perfection: I let it simmer gently for about 5 to 7 minutes. You’ll see it start to thicken and become glossy.
The Final Seasoning: Once it reaches my desired thickness, I pull it off the heat and stir in plenty of black pepper. I always do a final taste test here—sometimes a tiny pinch of salt is all it needs to pop.

💥 My Tips for Success

Don’t Drain the Fat: The fat from the sausage is essential for the roux. If your sausage is lean, add a pat of butter before adding the flour.
Whisk Constantly: To avoid lumps, make sure you are stirring as you pour in the milk.
Adjust the Thickness: If the gravy gets too thick while sitting, just splash in a little extra milk and stir it over low heat to loosen it back up.
Pepper is Key: This isn’t the place to be shy with the pepper mill. Sausage gravy thrives on that spicy, peppery kick.

🎚 How to Store & Reheat Leftovers

In my house, we rarely have leftovers, but when we do, I make sure to store them properly so they don’t lose that silky texture.

To Store: Let the gravy cool completely before transferring it to an airtight container. It will keep beautifully in the fridge for 3 to 4 days.
To Reheat: This is the important part! As the gravy chills, it will thicken into a gelatinous block. Don’t worry—that’s just the fat and flour doing their job.
- Stovetop (My preferred way): Place the gravy in a small saucepan over low heat. Add a splash of milk (about 1–2 tablespoons) to loosen it up. Whisk constantly until it’s hot and creamy again.
- Microwave: Heat in 30-second bursts, stirring well between each interval. You’ll still need that splash of milk to bring the consistency back to life.

🍟 What to Serve with Sausage Gravy

While Buttery Biscuits are the gold standard, I love getting creative with how I serve this at home:

Hash Browns or Home Fries: Smothering crispy potatoes in this gravy is next-level comfort food.
Toast or English Muffins: If you’re out of biscuits, a thick slice of toasted sourdough is a perfect vessel.
Chicken Fried Steak: This is the classic “Texas” way to do it.
Breakfast Poutine: Pour it over fries with some cheese curds and a fried egg on top.

🧨 Substitutions & Swaps

The Sausage: If you don’t eat pork, Turkey Sausage or even Plant-Based Crumbles work great. Just keep in mind they are much leaner, so you will definitely need to add 2 tablespoons of butter to the pan to make your roux.
The Milk: You can use 2% milk, but I’d avoid skim as it makes the gravy feel thin. For an ultra-decadent version, swap 1/2 cup of milk for Heavy Cream.
Gluten-Free: I have successfully made this using a 1-to-1 Gluten-Free Flour blend. The texture stays almost identical!

❓ Why didn’t my gravy thicken?

If your gravy is looking more like soup than sauce, it usually comes down to one of two things:

Not enough flour: The ratio of fat to flour is what creates the “roux” that thickens the milk. If your sausage was very lean, you might need an extra tablespoon of flour.
It needs more heat: Gravy only reaches its full thickening potential once it hits a gentle simmer. If it’s just sitting there lukewarm, it won’t thicken. Give it a few more minutes on the heat!

❌ Country Gravy vs. Sausage Gravy: What’s the difference?

I used to get these confused, but it’s actually quite simple:

Country Gravy (or White Gravy): This is a basic pepper gravy made from butter (or bacon drippings), flour, and milk. It’s smooth and contains no meat.
Sausage Gravy: This is a type of country gravy that uses the rendered fat from the browned sausage as the base and keeps the meat crumbles in the sauce for extra flavor and texture.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. I often make a big batch, let it cool, and store it in the fridge. When I’m ready to serve, I just reheat it on the stove with a splash of milk to bring back that creamy texture.

What type of sausage is best?

I prefer a classic “breakfast” or “country” pork sausage. If you want a bit more kick, “hot” sausage works beautifully.

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Nutrition Facts

(Based on a ½ cup serving)

Nutrient	Amount Per Serving
Calories	280 kcal
Total Fat	22g
Saturated Fat	9g
Cholesterol	55mg
Sodium	480mg
Total Carbs	8g
Protein	12g