Some breakfasts are worth getting up early for. Sausage gravy and biscuits is the one we make on slow weekends, on holiday mornings, and any time there's family in the house.
Good gravy starts with good sausage. Our bulk country sausage comes in hot or mild, seasoned with a traditional spice blend. The drippings from browning it become the base for the gravy, so there's no need for extra butter.
We raise our pigs outdoors here in Gates County, and we make this every chance we get. It's only five ingredients, plus the biscuits.
Serves: 4 · Prep: 5 min · Cook: 15 min
Ingredients
1 lb ground country sausage (hot or mild)
¼ cup all-purpose flour
2½ cups whole milk
½ tsp black pepper, plus more to taste
Salt to taste
8 warm biscuits, homemade or store-bought
Instructions
Brown the sausage in a large skillet over medium heat, breaking it into small crumbles, until no pink remains and it reaches 160°F. Leave the drippings in the pan.
Sprinkle the flour over the sausage and stir for 1–2 minutes to cook out the raw flour taste.
Pour in the milk slowly, a little at a time, stirring constantly so lumps don't form.
Bring to a gentle simmer and cook 3–5 minutes, until thick enough to coat a spoon. It thickens more as it sits.
Season generously with black pepper and taste for salt. Spoon over split, warm biscuits.
Safe Internal Temperature
Ground pork and fresh sausage should reach 160°F in the center. That's the USDA guideline for ground meat, because grinding mixes the surface of the meat all the way through. Check with an instant-read thermometer; color alone isn't a reliable test.
Farmer's Tip
Don't drain the drippings. They carry the flavor into the gravy. If your gravy gets too thick, splash in a little more milk.
Variations and Serving Ideas
Make it richer: Use part half-and-half in place of some of the milk.
Add heat: A pinch of cayenne or a dash of hot sauce.
Beyond biscuits: Spoon it over hash browns, grits, or fried eggs.
Feed a crowd: The recipe doubles easily in a large skillet.
Frequently Asked Questions
Why is my sausage gravy lumpy?
Usually the milk went in too fast. Add it gradually while stirring. If lumps form, a whisk will smooth them out.
Can I make sausage gravy ahead?
Yes. Refrigerate up to 3 days and reheat over low heat with a splash of milk.
Hot or mild sausage for gravy?
Both are classic. Mild lets the black pepper lead; hot gives it a gentle kick.
What kind of sausage is best for sausage gravy?
A bulk breakfast or country sausage with some fat. The drippings are what thicken the gravy with the flour, so very lean sausage makes a thinner, blander gravy.
Bring It Home
Get the pork for this recipe: Order our Country Sausage, Ground online. Pick it up at the farm (106 Kellogg Fork Rd., Sunbury, NC), or get free local delivery within 20 miles on orders of $75 or more. We're local only and don't ship.
More recipes from the farm: Southern Collard Greens with Smoked Ham Hocks · Eastern NC Pulled Pork (Slow Cooker)
About Spence Fields: We're a family farm in Gates County, North Carolina. We started in 2021 to raise better pigs: outside on pasture and in the woods, from farrow to finish, right here on the farm. You'll also find us at the Edenton Farmers Market.
