Homemade Sausage Gravy for Biscuits
Amish sausage gravy is the most simple and flavorful country gravy! And it's made from scratch, with basic ingredients that you probably already have on hand.
This creamy, mouthwatering gravy is perfect with your favorite biscuits. And it's ready super fast!
Sausage gravy with my homemade buttermilk biscuits (click here for the recipe) is one of my husband's favorite breakfast meals. It's very easy to make and is a comforting and hearty breakfast that will stick to the ribs.
What is Sausage Gravy? And what would I eat with this Dutch Gravy?
This gravy sausage recipe is made with ground sausage and white creamy milk gravy. It's excellent served over biscuits. But you can also serve this Amish sausage gravy over fried potatoes or hash browns. And for a different twist on breakfast, make this white sausage gravy and add sliced hard-boiled eggs. This is what we call creamed eggs, and it gets served over toast.
But this is the best sausage and biscuits gravy!
Most of the Amish are early morning risers and hard workers. I grew up on a dairy farm. So my dad used to get up at 4:00 every morning to get the chores started. The animals all got fed, and the cows were milked before breakfast.
So by 7:00, the farmers were hungry for a warm hearty breakfast. Amish sausage gravy over biscuits, along with an egg, is a filling breakfast that will give you energy for the day.
How do you Make Sausage Gravy?
- The first step to making this biscuit gravy is to cook one pound of breakfast sausage. You can use mild, hot, country, turkey, or any type of sausage that you prefer. I use Jimmy Dean sausage because it has a lower fat content, and it's my favorite.
- Once the sausage is browned through with no pink remaining, you will add the butter slices directly to the cooked sausage and allow it to melt.
- Next, sprinkle your flour over the sausage. Whisk the flour into the sausage and cook, over medium-low heat, stirring for a few minutes. The flour and fat mixture is what will allow your gravy to thicken.
- Pour in two cups of milk and whisk until creamy. Continue whisking and add the remaining milk.
- Once the milk has all been added to the pot, you will add your seasonings. Stirring occasionally, allow the gravy to come to a boil and simmer for a minute until thickened. The gravy will thicken a bit more as it sits. So, if it seems too thick just add more milk, to get the desired consistency.
- Serve immediately. And enjoy the best Amish biscuits and gravy recipe!
Can I Make Sausage Gravy the Night Before?
Yes, you can! Make the sausage gravy as directed and allow it to cool completely. Then store it in an airtight container in the refrigerator. To reheat the white sausage gravy, pour it into a saucepan and warm it over low heat while stirring occasionally until heated through. Or you can warm it up in the microwave, stirring at one-minute intervals.
Can I Freeze this Breakfast Gravy?
Yes, you can freeze sausage gravy. Cool it completely and store it in an airtight container for up to a couple of months. Remove from the freezer and let it thaw in the refrigerator overnight. Reheat.
More Amish Breakfast Recipes...
Amish Homemade Vanilla Yogurt Recipe
Gluten-Free Amish Homemade Protein Balls
Amish Wet-bottom Shoofly Pie Recipe
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Amish Sausage Gravy Recipe
- 1 - 2 lb. ground sausage
- 3 - 4 Tbsp. butter
- 1 1/3 c. all-purpose flour
- 5 - 6 c. milk, depending on how thick you like it
- 1 tsp. garlic powder
- 3/4 tsp. Tony's Creole seasoning or seasoned salt
- 3/4 tsp. Italian seasoning
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/4 tsp. ground sage
- salt to taste
- Brown the sausage in a large pot.1 - 2 lb. ground sausage
- Add slices of butter and allow it to melt.3 - 4 Tbsp. butter
- Sprinkle the flour over the top of the sausage and butter. Over medium/low heat stir the flour/sausage mixture for several minutes.1 1/3 c. all-purpose flour
- While whisking, slowly pour 2 cups of the milk into the pot. Mix until creamy.5 - 6 c. milk, depending on how thick you like it
- Add the remaining milk and seasonings, and bring it to a low boil. Allow the gravy to simmer for a minute until thickened, stirring occasionally so it won't burn.3/4 tsp. Tony's Creole seasoning or seasoned salt, 1 tsp. garlic powder, 3/4 tsp. Italian seasoning, 1/2 tsp. paprika, 1/2 tsp. black pepper, 1/4 tsp. ground sage
- Serve immediately over your favorite biscuits.
Just made this for a gathering this weekend. Had to taste over Scrambled eggs right away. Sooooo good!
I'm glad you enjoyed it!
Lol that's just homade that's how I grew up eating it it's not Amish it's country
You can call it Country Gravy, that's fine.
JUST JOINED NOW DO NOT HAVE TIME TO BROWSE BUT I WILL