Hearty Homemade Sausage Gravy for Two: The Ultimate Breakfast Comfort Food

Craving the ultimate comfort food for breakfast? This Sausage Gravy Recipe For 2 offers a rich, homemade breakfast gravy from scratch that’s ready in a mere 30 minutes. It’s not just for classic biscuits; this versatile gravy can also be poured over creamy mashed potatoes, reimagined with eggs benedict, or used in countless other creative dishes!

There’s nothing quite like the warm embrace of a good, old-fashioned breakfast. And when it comes to truly satisfying morning meals, my Biscuits and Gravy For Two stands out as an all-time favorite. While it might not be a daily indulgence – mostly because I’m not always a morning person and it’s certainly a rich, decadent treat – it’s undeniably one of the most comforting and flavorful breakfasts you can make.

This post is dedicated to the star component: my signature Sausage Gravy Recipe For 2. While creating photographs for a gravy recipe can be a surprising challenge – after all, it’s inherently a delicious, brown (and perhaps a bit “ugly” in a charming way) concoction – the flavor more than makes up for its rustic appearance. It’s a wonderfully thick, savory blob designed to smother everything with pure culinary joy.

Many associate homemade sausage gravy with a milky white country gravy, but I firmly believe that brown gravy offers a profoundly richer flavor profile. Our recipe leans into this philosophy, ensuring a depth of taste that will elevate your breakfast experience. We achieve this by cooking the roux until it’s a beautiful golden brown, utilizing the flavorful sausage grease as its base, and then adding a secret weapon: Worcestershire sauce. This extra touch not only deepens the color but also introduces an umami complexity that sets this gravy apart. It might involve a couple more steps than some simpler recipes, but I promise, this will be the best sausage gravy you’ll ever make.

Why This Small-Batch Sausage Gravy Recipe is a Game Changer

As someone who champions recipes tailored for smaller households, crafting a small batch sausage gravy was a natural choice. This recipe yields just the right amount for two servings, making it an excellent way to enjoy this hearty meal in moderation without overindulging or dealing with excessive leftovers (though, let’s be honest, leftover gravy is never a bad thing!).

Beyond portion control, this recipe is a game-changer because of its:

• Unmatched Flavor: The deliberate browning of the roux and the addition of Worcestershire sauce create a complex, savory depth that’s often missing in simpler gravies.
• Efficiency: From start to finish, you’re looking at just 30 minutes, making a decadent breakfast achievable even on busy mornings.
• Versatility: While it shines brightest with biscuits, its robust flavor makes it an incredible addition to a variety of dishes, extending its utility beyond just breakfast.
• Perfect for Two: No more scaling down large recipes or having too much. This recipe is perfectly proportioned for a cozy meal for two.

This easy sausage gravy isn’t just limited to biscuits and gravy either! Its hearty nature makes it incredibly versatile. Imagine pouring this luscious gravy over creamy mashed potatoes for two, or spooning it generously over a bowl of hot grits. Get creative with breakfast nachos by layering it over crispy tortilla chips or tater tots, topped with fresh diced tomatoes for a vibrant twist. You can even use this rich sausage gravy as a savory alternative to hollandaise sauce for a unique take on eggs benedict. Honestly, once you taste this homemade breakfast gravy, you’ll find yourself looking for every opportunity to pour it on everything!

Key Ingredients for Your Homemade Sausage Gravy

Crafting this incredible homemade sausage gravy recipe requires a handful of simple yet crucial ingredients. Each plays a vital role in building the gravy’s signature flavor and luxurious texture:

• Pork Sausage: The foundation of our gravy’s flavor. Opt for ground pork sausage, typically found in tubes. Be sure to check the flavor profile; original or maple varieties work wonderfully for breakfast, offering a hint of sweetness or classic savory notes. If you prefer a bit of a kick, a mild or hot Italian sausage can also be used, though it will alter the classic breakfast taste. Make sure it’s thawed before cooking.
• Onion: Finely diced onion sautéd with the sausage adds an aromatic depth and subtle sweetness, enhancing the overall savory profile of your breakfast gravy. Don’t skip this ingredient; it contributes significantly to the complexity.
• All-Purpose Flour: This is essential for creating the roux, which thickens your gravy to that perfect, pourable consistency. Using all-purpose flour ensures a smooth, lump-free base when properly whisked into the sausage grease.
• Whole Milk: For maximum richness and an incredibly creamy texture, whole milk is non-negotiable in this recipe. While lower-fat milk can be used, it will result in a thinner, less luxurious gravy. Since we’re already embracing the flavor of pork grease, it’s best to go “all in” for that indulgent feel. Ensure it’s at room temperature to prevent lumps when adding to the roux.
• Salt: A common reason for bland gravy is insufficient seasoning. Salt is vital for bringing out all the flavors. The amount needed is subjective and depends on the type of salt (table vs. kosher) and how well-seasoned your chosen sausage already is. Always taste test your gravy with a piece of cooked sausage to accurately gauge the sodium level and adjust accordingly.
• Worcestershire Sauce: This is our secret ingredient for a truly exceptional brown gravy. A small amount of Worcestershire sauce introduces a crucial touch of acidity and umami, cutting through the richness of the sausage and milk to balance the flavors. If you don’t have any on hand, a tiny squeeze of lemon juice can offer a similar acidic counterpoint, though it won’t replicate the umami depth.
• Butter (Optional): If your sausage doesn’t render enough grease (you’ll need about 1 tablespoon), a little butter can be added to make up the difference for the roux.

Looking to explore other gravy options? If you’re keen on making homemade gravy for biscuits without sausage, be sure to check out my gravy recipe without drippings for a classic vegetarian option, or my rich and savory vegan mushroom gravy for a plant-based alternative.

Step-by-Step Guide: How To Make Homemade Sausage Gravy

This easy small batch sausage gravy recipe builds upon techniques similar to my gravy from drippings, utilizing the flavorful sausage grease to create a rich roux. Follow these simple steps for perfect homemade gravy every time:

1. Cook Your Sausage and Onion: Begin by heating a large skillet (cast iron works wonderfully for even heat) over medium heat. Add the ground pork sausage and the diced onion. Break up the sausage with a spoon as it cooks. Stir frequently until the sausage is thoroughly browned and no longer pink, which typically takes about 5-8 minutes. The onions will soften and become translucent, releasing their aromatic flavors into the sausage.
2. Reserve the Grease and Sausage: Once the sausage is cooked through, use a slotted spoon to transfer the cooked sausage and onion mixture to a separate bowl, leaving behind all the rendered sausage grease in the skillet. This grease is the key to our flavorful roux. You should aim for about 1 tablespoon of grease. If there’s less, add a small amount of butter to make up the difference. If there’s significantly more, carefully spoon out the excess, leaving just enough.
3. Create the Roux: With the skillet still over medium heat, immediately whisk the all-purpose flour into the hot sausage grease. Continue whisking constantly for 1-2 minutes. This creates your roux – a thick paste. It’s crucial to cook the flour until it turns a beautiful golden brown. This step not only cooks out the raw flour taste but also develops a deeper, nuttier flavor that is essential for a truly exceptional brown gravy. Don’t rush this process!
4. Gradually Whisk in Milk: Slowly, a little at a time, pour the room-temperature whole milk into the roux while continuously whisking. This gradual addition and constant whisking are vital for preventing lumps and ensuring a smooth, creamy gravy. Keep whisking until all the milk is incorporated and any lumps have been smoothed out.
5. Bring to a Boil and Thicken: Once all the milk is added, increase the heat slightly and bring the gravy mixture to a gentle boil, stirring or whisking often. Allow it to cook for approximately 2-3 minutes after boiling begins. You’ll notice it starting to thicken. The goal is for it to begin thickening, but not reach its final desired consistency just yet, as it will continue to thicken off the heat as it cools.
6. Season and Taste: Remove the skillet from the heat. Stir in the Worcestershire sauce and initially add about half of the recommended salt (1/4 teaspoon). Now, for the most important step: taste the gravy! Take a small spoonful and, ideally, taste it with a piece of your cooked sausage. This will help you determine if the seasoning is just right. If it still tastes bland or needs more savory notes, gradually add the remaining salt until it reaches your preferred level of seasoning.
7. Reincorporate Sausage and Adjust Consistency: Finally, add the cooked sausage and onion mixture back into the skillet with the gravy. Stir everything together gently. At this point, assess the gravy’s consistency. If it’s too thin for your liking, return it to low heat and continue to simmer gently, stirring, until it thickens further. If it’s too thick, add a small splash of additional milk (a tablespoon at a time) and whisk until it reaches your desired pourable consistency.

Serve your glorious homemade sausage gravy piping hot over warm, fluffy small batch biscuits for the ultimate breakfast experience.

Can You Make Homemade Sausage Gravy Ahead of Time?

Even though our sausage gravy for 2 comes together quickly, you can absolutely prepare it ahead of time, which is a fantastic hack for those who aren’t morning people or want to streamline their breakfast routine. However, there’s a key consideration: gravy will thicken significantly as it chills in the refrigerator.

To store, allow the gravy to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. When you’re ready to serve, don’t be alarmed by its solidified state. To reheat and restore its creamy, pourable texture, simply transfer the chilled gravy to a skillet or saucepan over medium-low heat. Gradually stir in a tablespoon or two of milk (or even water, if preferred) at a time, whisking continuously, until the gravy begins to loosen and thin out. Bring it to a gentle simmer, stirring often, until it’s hot, smooth, and has achieved that perfect pourable consistency once again. Add more milk as needed to reach your desired thickness.

Delicious Uses for Leftover Sausage

Since this recipe calls for only half a pound of sausage, you’ll likely have some leftover! Don’t let it go to waste. Here are some fantastic recipes that put ground sausage to good use:

• Apple Pancakes with savory sausage for a sweet and savory breakfast.
• A comforting Sausage Mushroom Pasta, perfect for a quick dinner.
• Fun and flavorful Mini Pizza Bites, great for appetizers or snacks.
• A classic Sausage Quiche from Dash Of Sanity, ideal for brunch or an easy weeknight meal.

Sausage Gravy Recipe For 2

Yield:
1.5 cups

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Indulge in the ultimate homemade comfort food with this incredibly easy and flavorful Sausage Gravy Recipe for 2. Perfect for a cozy breakfast or brunch, this from-scratch gravy is ready in just 30 minutes. Its rich, savory notes are not only ideal for smothering fluffy biscuits but also wonderfully versatile for topping mashed potatoes, grits, or even transforming your eggs benedict! Get ready to enjoy a decadent meal that tastes like it took hours, but comes together in a flash.

Ingredients

• ½ pound (8 ounces) pork sausage, thawed (original or maple flavor recommended)
• 2 tablespoons diced white or yellow onion, finely chopped
• 1 tablespoon all-purpose flour
• 1 cup whole milk, at room temperature for best results
• ¼ – ½ teaspoon kosher salt (adjust to taste, depending on sausage seasoning)
• ⅛ teaspoon Worcestershire sauce (adds depth and umami)
• Biscuits, for serving (find our biscuit recipe here)
• 1 teaspoon unsalted butter (optional, if sausage doesn’t render enough grease)

Instructions

1. Heat a dry large skillet (preferably cast iron) over medium heat until hot. Add the pork sausage and diced onion. Cook, breaking up the sausage with a spoon, until no longer pink and thoroughly browned, approximately 5-8 minutes.
2. Using a slotted spoon, transfer the cooked sausage and onion to a bowl, leaving all the rendered sausage grease in the skillet. You should have about 1 tablespoon of grease. If not, add enough unsalted butter to reach 1 tablespoon.
3. Whisk the all-purpose flour into the hot grease in the skillet to create a roux (a thick paste). Continue to cook and whisk for 1-2 minutes, or until the roux turns a golden brown color. This step deepens the flavor of the gravy.
4. Gradually whisk in the room-temperature whole milk, pouring slowly and continuously whisking to ensure a smooth consistency and prevent any lumps from forming. Once all the milk is incorporated, bring the mixture to a gentle boil.
5. Once boiling, continue to cook the gravy, whisking often, until it begins to visibly thicken, roughly 2-3 minutes. It should not be at its final thickness yet, as it will continue to thicken as it cools.
6. Remove from heat. Add the Worcestershire sauce and ¼ teaspoon of salt. Taste the gravy with a small piece of the cooked sausage. If the flavor needs boosting and it’s not too salty, add the remaining ¼ teaspoon of salt, or adjust to your personal preference.
7. Stir the reserved cooked sausage and onion back into the gravy. If the gravy appears too thick, add a small splash more milk (1 tablespoon at a time), whisking to thin it out to your desired pourable consistency. Serve immediately and hot over warm, fluffy biscuits.

Notes

• This versatile gravy is fantastic over many dishes! You can also serve your creamy sausage gravy over creamy mashed potatoes for two, hot grits, or as a savory topping for breakfast burritos.
• To make ahead: Gravy will thicken significantly in the refrigerator. To reheat, gently warm in a saucepan over medium-low heat, gradually whisking in milk until it reaches your desired pourable consistency.
• If you loved this recipe, explore my other homemade gravy creations: gravy without drippings (perfect for vegetarian options), a rich gravy from drippings (for roasts), and a hearty vegan mushroom gravy.

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