The Best Creamy Sausage Gravy Recipe (Easy & Classic!)

Place a large, heavy-bottomed skillet (cast-iron is perfect) over medium-high heat. Add the sage sausage and cook, breaking it apart with a wooden spoon, for 8-10 minutes, until fully cooked through and nicely crumbled.

Do not drain the flavorful fat! Reduce the heat to medium-low. Sprinkle the ⅓ cup of all-purpose flour evenly over the cooked sausage and its rendered fat. Stir continuously for 1-2 minutes to cook off the raw flour taste.

While stirring or whisking constantly, slowly pour in the milk (starting with 3 cups). Adding the milk gradually while stirring vigorously is the number one secret to a smooth, lump-free gravy.

Increase the heat to medium and continue to stir or whisk frequently as the gravy comes up to a gentle simmer. Let it bubble gently, stirring, for 3-5 minutes, until it has thickened to your desired consistency.

Once the gravy is at your ideal thickness, stir in the seasoned salt, ground thyme (if using), and a generous amount of freshly ground black pepper. Taste the gravy and adjust seasonings. If it’s too thick, whisk in the remaining 1 cup of milk, a splash at a time, until it’s perfect.