![[Homemade] Beginner cook here & I made sausage gravy today](https://www.diningandcooking.com/wp-content/uploads/2025/11/8fj7k2xldxyf1-scaled.jpeg "[Homemade] Beginner cook here & I made sausage gravy today")
It tasted super good too and a cheap meal! I used all great value items.
1 lb ground sausage
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups of milk (I used 2%)
1 can biscuits baked at 400 for 10 minutes
Sprayed stainless steel pan with a butter cooking spray, browned sausage. I mixed my salt & pepper within the flour. I whisked flour into the sausage and then I slowly added the milk while whisking the entire time.
by maryjxnes
33 Comments
Looks like sausage n milk
Fantastic!
A good sausage gravy is hard to beat.
As you’ve gotten a good grasp on a Bechemel, you might want to try making a Mornay sauce next.
I need some biscuits!
That looks awesome, and sauces are a good gateway in learning how to cook well at home. It’s fun to experiment with the levels of flour vs fat vs heat to get good texture and flavor.
If you’re feeling fancy try working with roux as a base for many styles of sauce, soup, stew etc. I start most of my chili recipes with roux(which many chili traditionalists would consider sacrilege.)
There are plenty of lessons about roux online.
Honestly this is kind of where I started because this was a simple recipe my family had growing up and now I’m up pretty damn good cook and I cook all the time
Throw it on a pizza dough, cover it with mozzarella and cheddar, bacon chunks and scrambled eggs.
I like to add hot sauce when I make it
Good job that looks great! I like to add a pinch of thyme to mine (lol) and a little bacon grease if I have some on hand always a crowd pleaser and absolutely cheap to make.
As a West Virginia native I consider myself a connoisseur of sausage gravy and from what I can see here this is fully accessible. Not as light as I would like to see as if you start with a bechamel and add sausage but it definitely avoided the worse sin of being runny. Runny sausage gravy is a blasphemous act that can’t be redeemed.
I’m totally licking my lips. Needs more pepper though. I don’t add heat mine’s more classic but if you can’t see almost as much black pepper as sausage it doesn’t have enough
Looks delicious! This is such a great beginner recipe. Good job
Looks great, but fyi whole milk is way better than 2% for items like this.
I like to throw a few tbsp of butter into my browned sausage right before combining the flour then milk…then about 18 cups of black pepper 🙂 Make it your own, it’s one of life’s great dishes
Looks amazing.
Biscuits and gravy are one of my favorite meals! I have to attempt it homemade soon myself.
Oh man, absolutely awful. Looks like it needs be thrown away… into my stomach. Sike! Looks awesome, good job! My first, like, dozen times making sausage gravy I ended up with wayyyyy too much gravy for the sausage because I kept adding flour/milk trying to get the consistency “right”. lol
Made the same thing this morning! Great east meal to make.
YUM!!! Sausage gravy and biscuits is one of my favorite things on earth. I like to hit mine with extra extra coarse ground black pepper and a little bit of extra sage.
Here’s a tip on the canned biscuits: cook them at a little lower temp for longer, they’ll rise higher and give you more surface area for sopping! (Make sure they are touching each other.) And don’t ever let anyone shame you for using canned biscuits. My grandma made some of the best homemade biscuits I’ve ever eaten, but she more often than not used canned. The GV “butter tasting” ones are almost as good as homemade!
You can also use canned biscuits for making chicken and dumplins! Roll them out super thin and cut. Literally cannot tell a difference.
Biscuits & Gravy at 2am are a good preventative against a hangover the next morning.
How do I know this? Extensive testing.
Looks like you did it right too. A roommate was adding garlic and too much flour, and it got too thick, wasn’t horrible, but not what I was expecting. I showed him the “right” way.
Personal preference but I use maple sausage and while I sometimes guess at a good flour, salt, and pepper ratio, I usually use Kentucky Colonel or whatever seasoning mix I can find that’s comparable, and a little bit of margarine, like the smallest increment on the wrapper.
I love how positive these comments are. We all start our cooking journey somewhere.
Looks good! Keep experimenting with food/cooking. Sometimes you will make things that aren’t very good, just learn from that, try again, and you will improve!!!!!
Biscuits and gravy is my favorite breakfast meal.
I love making gravy, so much goodness in no time. My ratio is 1 tablespoon flour and 1 cup of milk per person.. Easy to increase amounts for more people, just need enough grease/fat ( my sausage has been pretty lean, so I add some bacon grease that I’ve kept after frying bacon)
This looks delicious! I like a little extra pepper and some onion powder too. I do a Roux using the fat and some Wondra or 00 (pizza) flour before adding the milk. Takes a little bit longer but worth it. Not for sausage gravy, but if you’re making a chicken or pork sauce you can use corn starch with the drippings for a glaze instead of a gravy.
is that milk steak?
My secret seasoning… Montreal Steak Seasoning! It makes B&G so tasty!!
Looks good maybe cook off a lil more of the water
Looks great. You should try it with some mushrooms and cream of mushroom
I looked through the comments and didn’t see anybody mentioning adding white pepper. Try that out next time you make it 🙂
Looks like it needs more black pepper. Also sprinkle some dan-o’s seasoning in there. It works wonders
Fun fact about making gravy. If you add cheese it makes a great rue for Mac n cheese!
It’s been so long since I’ve had S.O.S. might have to cook some up
Solid. For gravy like that I use 2tbsp flour, 2tbsp butter, make roux. 2 cups milk. Its 2 2 2.
Made this exact thing this morning. Simple, cheap, delicious, multiple meals for a week. I add season salt also to give it a little better punch, just don’t over do it.