Craving biscuits and gravy? This Sausage Gravy Recipe For 2 is a homemade breakfast gravy from scratch that’s ready in 30 minutes. Can also be poured over mashed potatoes, eggs benedict, and more!

Sausage gravy in cast iron skillet with wooden spoon

One of my favorite breakfasts I don’t make often enough is my Biscuits and Gravy For Two.

Mostly because I’m not a morning person but also because it’s a rich, decadent breakfast for two that is very tasty but not something you should eat every day.

That won’t stop me from enjoying it though.

And since biscuits and gravy is a two part recipe, I decided to focus solely on my Sausage Gravy Recipe For 2 for this post.

Truth is, I struggled a bit trying to photograph my homemade sausage gravy recipe. It’s so…brown. And ugly.

But really that’s what good gravy is. A delicious, brown blob you use to smother everything.

And yes, it’s brown instead of white. We often associate making sausage gravy with being a white country gravy, but honestly brown = way more flavor.

Not only do you cook the roux until it’s golden brown, you cook it in sausage grease (more brown) and THEN when you think you’re done, you add Worcestershire sauce (so much brown).

Maybe it’s a touch more ingredients than the average recipe, but I promise this’ll be the best sausage gravy you’ll eat.

And of course since I focus on recipes for two, I made small batch sausage gravy (naturally).

It’s certainly not the healthiest recipe, so making sausage gravy for 2 is an excellent way to eat it in moderation without overdoing it.

It’s not just for biscuits and gravy either! Pour your easy sausage gravy recipe over mashed potatoes for two or grits.

Make breakfast nachos by layering it over tortilla chips or tater tots with some fresh tomatoes on top.

Use sausage gravy instead of hollandaise for a play on eggs benedict.

Really, what’s stopping you from pouring homemade breakfast gravy on everything?

Sausage gravy with wooden spoon in cast iron skillet

Ingredients For Homemade Sausage Gravy Recipe

To make your sausage gravy recipe for 2, you’ll need the following ingredients:

  • Pork sausage: You want to use ground sausage often found in tubes. Make sure you double check the flavor so it’s compatible with breakfast. I like using maple or original.
  • Onion: Makes your breakfast gravy more flavorful
  • Flour: Thickens your gravy so you can pour it without it being too runny
  • Whole milk: Use whole milk for maximum flavor and creaminess. You’re already using pork grease, so might as well go all in.
  • Salt: If you’re ever had a bland gravy, it’s because there wasn’t enough salt. Of course it’s subjective between type used (table vs. kosher) and how seasoned your sausage is. Make sure you taste test your gravy with a piece of sausage to determine sodium level.
  • Worcestershire sauce: A little bit of acid to cut through the richness. Don’t have any? You can also use a touch of lemon juice.

If you want to make homemade gravy for biscuits without sausage, check out my gravy recipe without drippings or vegan mushroom gravy.

Sausage gravy poured over biscuits

How To Make Homemade Sausage Gravy

This easy sausage gravy recipe is similar to my gravy from drippings recipe because you use the sausage grease to build your roux.

Here’s how to make small batch sausage gravy:

  1. Cook your sausage and onion in a large skillet until no longer pink. Transfer to a bowl using a slotted spoon, leaving the sausage grease behind.
  2. Whisk flour into the grease to create a roux. Let it cook 1-2 minutes until golden brown as this will build more flavor.
  3. Gradually whisk in the milk, smoothing out any lumps. Then bring to a boil.
  4. Cook until it starts to thicken, whisking often. You don’t want it to fully thicken just yet as it’ll keep thickening after cooking.
  5. Add Worcestershire sauce and half your salt. At this point, taste the gravy with a piece of sausage. If it’s still bland, add the remaining salt.
  6. Add the sausage back to the skillet. At this point, if your gravy is too thin, keep cooking. If it’s too thick, add more milk to thin it out.

Serve hot over warm biscuits.

Sausage gravy cooked in cast iron skillet

Can you make homemade sausage gravy recipe ahead of time?

Although sausage gravy for 2 doesn’t take long to make, you can make it ahead of time, especially if you’re not morning person.

It will thicken greatly after chilling, so you’ll need to thin it back out before serving.

To reheat sausage gravy, add it to a skillet or saucepan then stir in more milk until it starts to loosen. Bring to a boil, stirring often until it forms a pourable gravy again.

Using Leftover Sausage

Since you won’t use a full tube of sausage, here are more recipes using ground sausage:

Sausage gravy cooked in cast iron skillet

Sausage Gravy Recipe For 2

Yield: 1.5 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Craving biscuits and gravy? This Sausage Gravy Recipe For 2 is a homemade breakfast gravy from scratch that’s ready in 30 minutes. Can also be poured over mashed potatoes, eggs benedict, and more!


  • 1/2 pound (8 ounces) pork sausage, thawed
  • 2 tablespoons diced white or yellow onion
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk, room temperature
  • 1/4 - 1/2 teaspoon kosher salt (if you use table salt, you may need less)
  • 1/8 teaspoon Worcestershire sauce
  • Biscuits, for serving (get recipe here)


  1. Heat a dry large skillet over medium heat until hot. Add the sausage and onion then cook until the sausage is no longer pink, roughly 5-8 minutes.
  2. Remove the sausage with a slotted spoon to a bowl. You should have 1 tablespoon grease left in the skillet. If not, add enough butter to equal 1 tablespoon.
  3. Whisk the flour into the hot grease to make a roux (paste). Cook 1-2 minutes or until golden brown.
  4. Gradually whisk in the milk, whisking constantly to smooth out any lumps. Bring to a boil.
  5. Once boiling, cook until it starts to thicken, roughly 2-3 minutes. You don't want it to fully thicken yet as it'll keep cooking.
  6. Add 1/4 teaspoon salt and Worcestershire sauce. Taste the gravy with a piece of sausage. If it's not too salty, add the remaining 1/4 teaspoon salt.
  7. Stir the sausage into the gravy. If it's too thick, add a little more milk to thin it out. Serve hot over warm biscuits.


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes