It’s not considered a true breakfast unless sausage country gravy and biscuits are on the table.

Erma Bombeck had a quote that said, “I come from a family where gravy is considered a beverage”.  I think we must have been related!  We Southerners love gravy.  We put it on everything and can’t get enough of it. This sausage gravy is a family favorite!  I usually make gravy and biscuits at least one time a week for breakfast. We even eat gravy left over the next day and reheat.

Make some of my homemade buttermilk biscuits with some good country sausage gravy for breakfast. Gravy can be made with either sausage drippings or bacon drippings.

Country gravy and biscuits with fried eggs makes the best breakfast ever!

3 tablespoons sausage or bacon drippings

3 tablespoons flour

2 1/2 cups milk (can use whole milk, 2 percent or evaporated)

Salt and Pepper

Cook sausage or bacon reserving drippings.  Add drippings to frying pan along with flour and mix well with spoon.  Cook this until well blended and begins to boil in pan.  Add milk all at once and cook until boils.  Boil for about five minutes until reaches thickness desired.  Watch closely because gravy will boil over on stove if you don’t continue stirring.  Add salt and pepper to taste.  Can crumble sausage or bacon into gravy if desired. Serve over biscuits.

Country Gravy

It's not breakfast at our house unless sausage gravy is on the table.
Course: Breakfast
Cuisine: American
Keyword: Sausage Gravy


  • 3 tablespoons sausage or bacon drippings
  • 3 tablespoons flour
  • 2 1/2 cups milk can use whole milk, 2 percent or evaporated
  • Salt and Pepper


  • Cook sausage or bacon reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan.
  • Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don’t continue stirring. Add salt and pepper to taste. Can crumble sausage or bacon into gravy if desired.

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  1. My Moma Would make us hamburger gravy would fry Ground beef patties and use the burger drippings for gravy adding Flour cooking till brown add milk and stir till consistency you want and on the side cottage cheese and Green onions and Brown -N- Serve rolls is still our favorite in this southeastern part of Kentucky And that’s what’s on my menu for today!

  2. We were very poor( everybody was) in Va. and had B/G 8 days a week. We used evaporated milk, don’t remember how much water was added. After marrying a KY girl we had it for supper sometime but with milk.

  3. Evaporated milk was the family secret to perfect B&G. I always wondered why none ever tasted as good as homemade until I realized that a) most of what I was eating out was from a mix and b) even the good ones didn’t use evap milk. Milnot is the way to go.

  4. That looks and sounds very delicious! My mom was born and raised by an Arkansas mama in Tulsa, OK. This is the way they cooked. Growing up without much it seemed there was always flour and milk available for yummy biscuits and gravy.

  5. That was always basically my fathers favorite. A family favorite also, we just used cream instead of sour cream. Going to try your recipe… :)))

  6. One of the best memories I have of my Grandma is watching her make sausage gravy. She never made a roux, she just sprinkled the flour in with the cooked sausage and drippings then added milk. It took me almost 15 years to finally make it myself but I never forgot watching her. Funny how those memories stick with you 🙂

  7. I make the best gravy on earth
    Oil is better in most cases because there is much junk in bacon. (Unless u can get fresh bacon). Never use sausage drippings. That formaldehyde and etc is bad for gravy. Put oil in skillet. heat it and start putting in all purpose flour. Stir constantly until slightly browned, or as brown as you wish. Then start pouring in milk, (skillet) Use a spatula. Place it flat in the bottom of the skillet and slowly pour in milk until you reach the thickness u desire. Put salt and lots of pepper as you pour and stir. No lumps and the best gravy u ever ate.

  8. I’m a gravy-drinking Southern girl myself, but I have always found that if the milk is heated in the microwave first and the gravy cooked slowly on low-med heat you have the best chance of avoiding lumps. (I also add a little sugar and a little garlic powder). Otherwise, you have to get out that immersion blender!

  9. Oh Lord! I was going to try and start a diet this morning! Lol! The gravy is in the pan right now! This is smelling as all of your descriptions!:)

  10. there is a restaurant near where I live that makes a sausage omelet with sausage gravy over the top. It is delicious. You usually can’t get a good sausage gravy up here in Wisconsin but this one is as good as I make. They actually use a good spicy pork sausage not hamburger.

  11. I’ve made this gravy for many many years , my mom use to say brown your flour lightly , and you can store it for months and use it when you need some, I use whole milk , bacon dripping, with a little crushed bacon and or sausage in it. MMMMM! Thanks for reminding me of wonderful recipes from Mom, and her family grew up in the depression so the didn’t have allot of money, so they always tried to make meals that would dill your tummy! thanks again. I might be Canadian but my heart has always belong to the great USA! ❤

    1. My grandma would fry ham add coffee scraping the pan and reducing to half it’s volume ! No flour added !!

  12. We have biscuits and gravy every Sunday. I use Jimmy Dean “Hot”. I brown a whole roll of sausage, add about a 1/2 cup of cooking sherry, sprinkle with flour and add milk until I have the amount of gravey we need that morning. Salt and pepper to taste. Everyone says it is the best ever.

  13. Oh my. I have been looking for a homemade recipe for buttermilk buscuits and sausage and gravy this sounds so good.

  14. I make my gravy this way and everyone just raves about it! been doing it this way for years !! But I was told by someone once,to try it by adding in half a cup of coffee to it?? Havent tried it yet because it’s already good and not sure about adding coffee to gravy?? Has anyone else heard of this???

    1. I think it would work!
      My great grandmaw used to make coffee ground gravy. Sounds weird, maybe, but awesome. Wish I could remember how she did it.

  15. I can eat this any time as everyone said its not just for breakfast any more been eating this since I was a little girl the only problem which my husband laughs is I love it over my fried potatoes I’m not a bread person I’ve ate it this way for years this is comfort food I love it

  16. love this for anytime, not just for breakfast anymore! the is a little greasy spoon restaurant here where I live in Wisconsin that makes a sausage omelet smothered in sausage gravy…it is to die for good.

  17. In order to get the real Kentucky white milk gravy, you must brown the bacon greese and flour before adding milk, salt and pepper. I grew up making gravy this way, learning from my mom. Not only did our sons grow up on this, I have made many a gallon of this to serve at church breakfasts.

  18. My great-aunt taught to fry my chicken in bacon grease. The gravy made from those drippings is great. Good enough to eat by itself. Use it on my chicken, or biscuits or toast or tators or . . .

  19. I grew up in Tennessee and we had gravy made with water and homemade biscuits every morning for breakfast! This was in the 30’s and 40’s and we were very poor. I still like gravy and biscuits for breakfast but I can afford a little milk in my gravy! 🙂 I am 75…I love your recipes!

    1. I grew up in Tennessee too and the water mixture is what I was reared on……loved it and still make it, but you can’t beat this milk gravy….yummy! I use the water gravy for country fried steak, roast beef, and pork chops.

  20. I grew up in Virginia and my husband is from New Hampshire….I LOVE biscuits and gravy and he wont eat it!

  21. I grew up in Missouri, and my mom was a country cook with Southern roots. We make “milk” gravy with evaporated milk and water. We use and kind of grease that is left behind after frying meat. Of course there’s sausage and bacon, but fried chicken, pork chops, and pork steaks are great with “milk” gravy with biscuits or mashed potatoes. What we do differently is brown the flour/grease mixture before adding the milk. Allowing it to get a nice dark brown gives it a beautiful nutty depth of flavor!

      1. I just read that in the posting and yet the biscuits use all purpose flour.
        Never had biscuits and gravy. Have had baking powder biscuits, and gravy also made from the drippings of the roasts. Not that kind of gravy.

        It’s amazing all the different recipes people use in the different countries.

  22. When asking my 11yr .and 8 yr. old grand-daughters what they want for breakfast they alway say biscuts and gravy.Don’t you love it,I do….

  23. When I make gravy like this I use a 1lb of sausage and a pack of bacon. Crumble both and put in gravy. It is awesome!!

  24. Thank you so much for this recipe. The first time I ever had this was when driving south to Florida (I’m from Canada and we never had such a thing as biscuits & gravy). We always stop at the CrackerBarrel for breakfast and they serve sawmill gravy. I think they use sausage grease though. I think I’m probably the only person on earth who loves sawmill gravy on her grits. LOL Again, thanks for the recipe.

    1. I eat my sausage, bacon, sidemeat/sawmill gravy on grits, fried hominy, fried potatoes, sandwich bread or biscuts.. anyway i can get it lol

  25. I’m from a little town in east Texas with very southern roots. One day in 3rd grade our teacher asked us what we usually had for Sunday morning breakfast. I said Biscuits & Gravy. She couldn’t understand why we would have such a thing for breakfast? lol. Yum! Love the site!

  26. this is the real stuff here, my mother used to make this on the weekends when i was young. and of course i was only 12 when she passed, so never really knew how to make it till one day i met a virginian and she took me under her wings and showed me how, after that i made biscuits and bacon grease gravy every weekend. she laso made the chocolate gravy for me but i was so tickled pink with the biscuits and gravy that i never watched her make the chocolate gravy. thank you for the memories and recipes.brings back the good old days:)

  27. This is how I learned to make it. I prefer it with bacon grease instead of sausage and I’m not real fond of sausage in my gravy. Mama taught me to make my gravy with evaporated milk and then cut it with water. OMG it was awesome. I need to make some soon!

    1. That’s EXACTLY how my mom taught me! We take our sausage on the side! Another thing my mom taught me, which
      I never hear of anyone else doing, is allowing my roux to get dark before adding the milk and water! It really adds depth to it…so much better! Also, sometimes I will mix up some instant milk and use that with extra water (to cut the “sweetness” it tends to have). I do that b/c I keep it on hand for recipes b/c it’s economical and has a long shelf life.

      Where are you from? I’m wondering where this method comes from. My mom was born and raised in Missouri, but her mother’s ancestor’s roots were Tennessee, I believe.

      1. I’m from Tennessee, and this is how my Mom always made gravy. The best! Whether she made bacon or sausage, she made it the same way. She didn’t let her ‘roux’ get too dark, and didn’t crumble meat in it, for a smooth gravy. She liked it over toast, which is actually pretty good ( reminds me of hamburger gravy-s___ on a shingle), but that’s another recipe!

      2. I am from kentucky, my momma taught me the same way. Always cook meat and remove, use greece drippings with flour and let it get a nice light brown. Then add your evaporated milk/water and let it simmer for a few as it thickens… Wonderful!!!

  28. Love this! Ive been using the “packets” of mix for my gravy… and Im confident this will be much better. I will be using this recipe next time.
    Thanks for posting this!

  29. For a 76 year old lady. Thanks. Now if I could just get this printer to print BIGGER I’d be set. Thanks again

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  31. I love bacon gravy. Most people use sausage but you can’t beat bacon gravy. This is our Christmas Eve breakfast with my sister. Thanks for the recipes.

    1. I make a gravy from bacon grease and add tomatoe juice or crushed tomatoes , milk and flour we call it machunka. It’s so good.

    2. Me too. I was so glad to see this recipe because I was beginning to think my family was the only one who made bacon gravy instead of sausage gravy. It was one of the first things I learned to cook. My mother taught me to brown the flour in the bacon drippings I can remember her saying that if you don’t cook the flour before you add the liquid you can’t cook it long enough to make it taste “done”. LOL

      1. I’ve been making bacon gravy for years and people think I am nuts But it sure is good.

      2. That’s how my mom taught me…to brown it before adding the milk! I make gravy from bacon, sausage, leftover drippings from frying chicken, pork chops, chicken fried steak, or any meat that you flour and fry in grease. The left over “crumblies” make the gravy so good!

  32. As kids, growing up, any time there was gravy included in dinner, we kids always finished by eating whatever gravy over a slice of bread. Yum. Haven’t done that in years.

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