Biscuits and gravy is the ultimate comfort food and this Small Batch Sausage Gravy recipe is just enough for two people to slather all over some flaky biscuits!
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It's hard to think of a dish more comforting to a Southern Girl than biscuits and gravy. As a kid growing up, this was a special occasion, Dad was in a good mood on a Sunday, and now he's making gravy kind of dish!
I developed this Small Batch Sausage Gravy because it's just me and The Boy (my husband) in the house now and, as much as he loves this gravy, we don't have a need for the quart of gravy my original recipe makes. So let's make a reasonable amount of gravy. Oh, and while we're at it, let's make a small batch of biscuits too!
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Ingredients
With the possible exception of the sausage, everything here is a pantry staple. And after you make this gravy once, you'll be sure to have breakfast sausage (which you can also make yourself) on hand all the time - in case of a gravy emergency, you know?
See recipe card for quantities.
Substitutions & Variations
There are certain substitutions that can be made and still get delicious gravy into your belly.
- Gluten-free - Instead of all-purpose flour, you can use gluten free flour on a one to one basis.
- Vegan - You can use an alternative meat for the sausage, and vegan milk and butter.
- Non-pork - Some people avoid pork for religious, dietary, or personal reasons. I got you. Sometimes my Dad made this gravy with hamburger meat. I have to confess, some of my favorite Sundays were following a Saturday taco night because he used leftover taco meat in the gravy
Short Recipe Video
Instructions
This is such an easy recipe, you'll be wondering where it's been all your life. It's been at my house, but now it's at yours 🤗
1. In a 10 inch cast iron skillet, or heavy skillet, brown sausage over medium high heat until fully cooked.
2. Add butter and allow to melt. Sprinkle over with flour and stir and cook for a couple of minutes.
3. Slowly add half of the milk and whisk to incorporate all the flour. Add the rest of the milk and simmer for 5 to 7 minutes, or until the gravy is as thick as you like.
4. Sample the gravy and season with salt and pepper to taste. Ladle gravy over a hot flaky biscuit and enjoy!
Expert tip
The key to perfect gravy is seasoning. Wait until you have the gravy as thick as you would like before adding any salt and pepper. If you seasoned to taste earlier, the you run the risk of oversalting your gravy. Remember, you can always add salt, but you can't take it out.
If you like a more seasoned gravy, try adding a pinch or two of dried sage to really amp up the sausage flavoring!
Recipe FAQ's
Great question! Depending on what I have on hand, I've used crushed red pepper, cayenne pepper, and Texas Pete hot sauce to spice up my gravy. Just start with a small amount and adjust to your taste. Like salt, you can add heat, but you can't take it out!
If you over-reduce your gravy, try adding more milk, a couple tablespoons at a time, until you desired consistency is reached. If you find it to be too thin, just simmer a few minutes more.
This recipe only makes 2 cups of gravy, but if you do have leftovers, just store them in an airtight container in your refrigerator for up to 3 days.
Your gravy is best reheated on medium low heat on the stove. It will thicken considerably when cooled, so you will probably want to add a little more milk to loosen it up.
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I appreciate you!
-Cynthia
📖 Recipe
Small Batch Sausage Gravy for Two
Equipment
Ingredients
- ½ pound breakfast sausage
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Break up breakfast sausage into small pieces and brown in a pan over medium high heat until fully cooked and there are brown crunchy bits throughout.
- Add butter and allow to melt. Sprinkle flour over the sausage and stir it around for a minute or two, allowing the fat to absorb the flour and cook the raw flour taste out.
- Stirring constantly, pour in about half of the milk, whisking to make sure the flour is incorporated without lumps. Add in the rest of the milk and allow to simmer for about 5 to 7 minutes, whisking occasionally, until the gravy thickens to your desired consistency. Taste and season with salt and pepper to your liking.
- Pull open a few biscuits and ladle the gravy over top and get down to it! You might even put some eggs and home fries down on the plate and make it a real Southern breakfast. Or lunch. Or dinner.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Ginette says
J'adore votre site
Cynthia says
Thank you!
Haleigh Bentley says
Can you leave out the sausage out in this recipe?
Cynthia Christensen says
Yes you can ! You would technically be making country gravy, like in my biscuit eggs benedict recipe, which is also great!
Haleigh Bentley says
Okay thank you so much!
Sarah says
A delicious and easy gravy recipe, perfect with the small batch biscuits 🙂
Cynthia Christensen says
They’re a match made in heaven ❤️
Wanda Montgomery says
I halved it bc I wasn't sure I'd like it. the stuff in can is just gross. But OH MY SOUL this is good.
Cynthia Christensen says
So glad you liked this recipe so much!!
Paul McNerney says
Thanks so much for this easy to make delicious recipe! I just made it this morning using a cast iron skillet on top of my flat top grill. At the end when it was done, I tasted it to add salt if needed. It did not need any seasoning!
Cynthia Christensen says
I’m so glad to hear that!