White Sausage Gravy

White Sausage Gravy

This quick and easy white sausage gravy is a weekend family favorite when we're feeling some biscuits and gravy.  (I cheat and use Grands southern style frozen biscuits when I don't have time or energy for homemade biscuits). 

This recipe feeds my family of four with a smidgen left over so double for a larger crowd! 


  • 8 ounces pork sausage (cut a 1lb sausage roll in half while still in the package and freeze the other half for another day)
  • 1 1/2 cup milk (start with 1 1/2 but may need to thin at the end with 1/4 cup or more milk)
  • 2 TBSP flour
  • Seasonings to taste:  salt, black pepper, chili powder, paprika, garlic powder, seasoned salt

Make It: 

  • Preheat a large skillet to medium-high and cook sausage until no longer pink
  • Lower heat to medium-low. Add your seasonings to the last 30 seconds of sausage cooking and stir
  • Add 2 TBSP flour and stir together - this will look clumpy and thick - cook for at least 1 minute in order to cook the flour taste out.  Keep heat on medium-low while cooking flour mixture! 
  • Slowly start whisking in the 1 and 1/2 cup milk
  • Turn heat back up to a medium high and stir consistently until gravy starts to bubble and thicken. 
  • Turn heat back down to low and simmer until biscuits are done!  Too thick?  Stir or whisk in a little milk at a time until desired consistency is achieved. 

1 comment

Try sage in gravy family loves it.

Kristine Lindhorst

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