In this speedy and straightforward Breakfast Sausage Gravy; browned pork breakfast sausage, creamy, peppery gravy tops either kitchen-made drop biscuits or buttermilk biscuits. This method serves 4 to 8 depending (see recipe card notes).

This is one of the only recipes I know by heart.

Probably because it has only 5 ingredients, one skillet and bare minimum labor is required. However this method is comforting, soul-warming and makes for a satisfying breakfast or brunch component. And bonus (!!!), this decadent-plate-of-delicousness takes less than 30 minutes to prepare. It starts with browning pork breakfast sausage, stirring in a little flour and pouring in some milk. Stir and simmer until thick and then spoon over warm, out-of-the-oven biscuits. SO straightforward!

Casual enough for Sunday morning but special enough to serve at Christmas brunch.

To cook this Straightforward Sausage Gravy Gather:

pork breakfast sausage – For ease use store-bought or refer to this method for making your own!
unbleached all-purpose flour – This helps to thicken the gravy.
milk – I like to use either whole milk or half & half.
freshly ground black pepper – Adds distinct bite and flavor.
biscuits (for serving) – Use either kitchen-made drop biscuits or buttermilk biscuits.
chives (optional – for serving) – This adds a savory subtle fresh onion flavor.

In a 10-inch skillet, add 1 pound breakfast sausage.

Use a wooden spatula to break up the sausage in to small crumbles. Cook until no longer pink and browned in spots.

When the sausage is completely brown simply sprinkle 1/4 cup of unbleached all-purpose flour over top.

Stir and cook until the flour is completely absorbed.

Reduce the meat to medium-low and pour in 2 cups of whole milk or half & half. You can use a lesser fat milk, however it may affect the creaminess.

Stir occasionally, while at a low small simmer, until thickened to desired consistency.

Lastly, taste and season with freshly ground black pepper. If your sausage gravy gets too thick, thin it out with a splash or two of milk or half & half.

Serve spoonfuls over warm flakey biscuits. I like to sprinkle with a little snipped fresh chives for a deliciously subtle onion flavor.

Prepare to fall in love.

If serving over kitchen-made buttermilk biscuits or drop biscuits, you may want to consider doubling the sausage gravy recipe as kitchen-made biscuits are larger than store-bought/frozen biscuits.