• 1 lb. ground pork sausage (see notes)
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour 
  • 2 ½ cups whole milk
  • Kosher salt
  • Fresh ground black pepper


  1. Brown the pork sausage in a large skillet over medium-high heat breaking it up as it browns. Reduce the heat to medium-low and add the crushed red pepper and butter. Let the butter melt in the skillet with the browned sausage.
  2. Sprinkle in half the flour, stirring and cooking until the fat absorbs the flour. Add the other half of the flour and stir and cook until it is absorbed.
  3. Slowly stir in the milk and whisk over medium-low heat. Cook the gravy for about 10 minutes or until thickened. Season with kosher salt and fresh ground black pepper to taste.  For best results, serve promptly.


  • I like to use an all-natural breakfast sausage with this recipe, like Jimmy Dean All Natural or Bob Evans Naturally.
  • Do not drain the fat away. You need it to absorb the flour. Besides that, it is full of flavor.
  • Keep it simple. Sausage gravy tastes best with minimal ingredients and effort. Sometimes recipes work out that way!
  • If the gravy becomes too thick, add a couple of tablespoons of milk at a time until you reach your desired consistency.
  • Sausage is naturally salty, so taste the gravy before adding any salt. However, I always enjoy a generous amount of fresh ground black pepper.
  • Store the gravy in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

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