originally published on July 31, 2018 | photos and post structure updated on October 30, 2023
Small batch sausage gravy is the ultimate comfort food for brunch. This recipe is my go-to recipe for a simple, delicious sausage gravy on lazy weekend mornings, and makes two servings.
Sausage gravy is a Midwestern staple, especially when it is served over the top of a freshly baked homemade biscuit. My household is comprised of two people, and to be quite honest, we don’t need a large batch of sausage gravy to share between us. Although it reheats really well, I prefer to make this small batch recipe to make just enough for the two of us, and save the recipe for another lazy weekend next time!
This recipe is super simple, and only takes about 20 total minutes to throw together. A couple of things to note: don’t drain the fat from the sausage. Since we are using only 1/4 pound of sausage for a small batch recipe, it’s not going to produce a ton of fat. Also, that fat is crucial when we mix in the flour. A roux is made with the fat and flour, then milk is added. So, our fat from our pork sausage is a key element to make this all come together.
Ingredients
- 1/4 lb. Breakfast Sausage
- 2 tbsp. All-Purpose Flour
- 1 cup Whole Milk
- 1/8 tsp. Seasoned Salt
- 1/8 tsp. Dried Sage
- 1/4 tsp. freshly cracked Black Pepper
- 1-2 tsp. Hot Sauce (or to taste)
Ingredient Notes
Breakfast Sausage
Breakfast sausage is labeled as such, and can be found in the sausage section OR behind the butcher counter at the store. It is typically a pork-based sausage that is seasoned with sage, thyme, and other mild seasonings. I recommend using a package of ground breakfast sausage rather than links, as it retains its shape a little better once it is cooked. You’ll only use 1/4 pound of sausage for this recipe, so wrap the remaining sausage in a freezer safe gallon bag and freeze for up to four months, or just purchase a quarter pound from the butcher counter if you don’t want any leftover!
Can I use a different type of sausage? Of course! I’ve also made this recipe with Italian sausage (mild or hot Italian sausage will work), or any sausage from the local butcher. Stick with savory sausage options, unless you really love a sweeter (like maple) sausage. The flavors will of course vary depending on your sausage choice, but they should all work for this recipe.
Whole Milk
Whole milk is ideal because the fat content mixes so well with the rendered fat from the sausage. You can use 2% milk or 1% milk instead, but the consistency of the gravy may be thinner. Half and half or heavy cream will both work, too, but will result in a thicker gravy. I recommend sticking with whole milk if possible! I also use whole milk in my Small Batch Biscuits recipe, so it’s a perfect reason to grab a little bottle of whole milk from the store. 🙂
Seasoned Salt
Lawry’s is my go-to seasoned salt. It adds saltiness and flavor, so I think it’s perfect for this sausage gravy! If you don’t have seasoned salt, sea salt will work just as well! Start with 1/8 teaspoon, then add a little more to fit your taste.
Dried Sage
This is just a really cool pop of cozy flavor for the sausage gravy. Most breakfast sausages will already have sage in them, so if you don’t have any on hand (or you’re not the biggest fan of it), you can omit sage from the recipe. However, because we’re using pork sausage, sage is a great flavor companion to pork. You could even say they go together like biscuits and gravy. 😉 (I know, I know.)
Hot Sauce
A lot of my recipes have a spicy twist, so this one is no exception. Hot sauce is great for this sausage gravy because it adds a kick of acidity to an otherwise rich recipe, so I highly recommend using at least a teaspoon when you make it! If you’re into spicier food, feel free to add up to a tablespoon (or two) for an extra kick of heat. (I originally called for one tablespoon of hot sauce in this original recipe, but scaled it back upon retesting it. However, I totally love a tablespoon of it still – it just doesn’t always fit the taste of everyone else!)
Note: The biscuits used in these photos are these Small Batch Cheddar Chive Drop Biscuits!
While this is a great recipe for any lazy weekend morning, it’s also great as a breakfast for dinner option. 🙂 I’m not a huge fan of that, but I know it’s a THING for some of us! To balance out the entire meal, toss some fresh fruit and scrambled eggs onto the plate, too, and dig right in.
As with all of my recipes, you can absolutely double or triple this recipe as needed. There is a slider bar on the recipe card below, which you can click and drag to adjust to your desired serving amount. You can also send me an email with any specific questions if that is easier, too!
Directions
How to Make Small Batch Sausage Gravy
- Cook the Sausage. Set a a medium-sized (8″) non-stick skillet over medium-high heat. Once the skillet is hot, add the sausage and cook, crumbling it into small pieces as it cooks, until crispy and cooked through. (This should take about 5-7 minutes).
- Stir in the Flour. Turn the heat beneath the pan to medium. Stir the flour into the sausage, only one tablespoon at at time, until it is totally absorbed.
- Slowly stir in the Milk. Stir the milk in about 1/4 cup at a time, waiting until it thickens a little before adding the next 1/4 cup.
- Stir in Seasonings. Stir the seasoned salt, dried sage, black pepper, and hot sauce into the gravy until totally combined.
- (maybe) Simmer the Gravy. I find that the gravy is usually ready at this point. However, if the gravy isn’t quite thick enough, turn the heat beneath the skillet to low, and let the gravy gently simmer for a few minutes until it is thickened to your preferred consistency. Stir the gravy occasionally.
- Serve and enjoy! Divide the sausage gravy over hot biscuits, and garnish with finely chopped chives. Enjoy!
Step-By-Step Recipe Guide
See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Small Batch Sausage Gravy recipe.
Cook the Sausage. Set a a medium-sized (8″) non-stick skillet over medium-high heat. Once the skillet is hot, add the sausage and cook, crumbling it into small pieces as it cooks, until crispy and cooked through. (This should take about 5-7 minutes).
Stir in the Flour. Turn the heat beneath the pan to medium. Stir the flour into the sausage, only one tablespoon at at time, until it is totally absorbed.
Slowly stir in the Milk. Stir the milk in about 1/4 cup at a time, waiting until it thickens a little before adding the next 1/4 cup. It will be very thick after the first additions of milk, by the way!
(Slowly adding the milk helps the gravy thicken quickly, which may cut down on how long it needs to simmer before serving. If the milk starts to stick to the bottom of the pan at any point, turn the heat beneath the pan down to “low” and continue cooking.)
Stir in Seasonings. Stir the seasoned salt, dried sage, black pepper, and hot sauce into the gravy until totally combined.
Serve and enjoy! Scoop this sausage over fresh biscuits, or toast, or whatever you’re feeling!
I hope this becomes a staple for your cozy weekends at home. Since this recipe only serves two people, it’s like you can indulge for brunch one day … and then be done with it. No extra gravy hanging out in the refrigerator, begging to be eaten the next day. You make it, you inhale it, and you sit in post-gravy-consumption glory, knowing that you’re living your best life.
How to Store and Reheat Leftover Sausasge Gravy
You can store leftover sausage gravy in an airtight container in the refrigerator for up to four days. To reheat on the stovetop, heat a small non-stick pan over medium-low heat, add the gravy, and stir occasionally until warmed through. You can also pour the gravy onto biscuits and pop them in the microwave for 20 seconds until warm.
More Small Batch Breakfast Recipes
- Bacon and Egg Breakfast Grilled Cheese with Avocado
- Small Batch Buttermilk Cheddar Chive Drop Biscuits
- Small Batch Homemade Biscuits for Two
- Small Batch Chocolate Chip Muffins with Greek Yogurt
- Breakfast Burritos with Creamy Black Beans, Cheesy Eggs, and Seasoned Hash Browns
If you ever need to increase the amount you want to make in the recipe card below, there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this small batch sausage gravy and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
Cheers, everyone. Suck down a mimosa or two, throw some chill jams onto your Spotify, and kick back. You deserve it, I promise. And I support you 1000%. 😉
xx Sara
Small Batch Sausage Gravy
Ingredients
- 1/4 lb. Breakfast Sausage
- 2 Tbsp. All-Purpose Flour
- 1 cup Whole Milk
- 1/8 tsp. Seasoned Salt
- 1/8 tsp. Dried Sage
- 1/4 tsp. freshly cracked Black Pepper
- 2 tsp. Hot Sauce or to taste
Instructions
- Cook the Sausage. Set a a medium-sized (8″) non-stick skillet over medium-high heat. Once the skillet is hot, add the sausage and cook, crumbling it into small pieces as it cooks, until crispy and cooked through. This should take about 5-7 minutes).
- Stir in the Flour. Turn the heat beneath the pan to medium. Stir the flour into the sausage, only one tablespoon at at time, until it is totally absorbed.
- Slowly stir in the Milk. Stir the milk in about 1/4 cup at a time, waiting until it thickens a little before adding the next 1/4 cup.
- Stir in Seasonings. Stir the seasoned salt, dried sage, black pepper, and hot sauce into the gravy until totally combined.
- (maybe) Simmer the Gravy. I find that the gravy is usually ready at this point. However, if the gravy isn’t quite thick enough, turn the heat beneath the skillet to low, and let the gravy gently simmer for a few minutes until it is thickened to your preferred consistency. Stir the gravy occasionally.
- Serve and enjoy! Divide the sausage gravy over hot biscuits, and garnish with finely chopped chives. Enjoy!
Notes
Nutrition
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Comments & Reviews
This sausage is such a high quality, that I always have to add more fat. I prefer to use butter. Makes the best biscuits and gravy. So good.
Turned out great!
I’m so glad you enjoyed it, Janelle!
Just made it this morning, and it’s excellent. This is now our go-to gravy recipe.
I’m so glad you liked it, John!! Thank you!