Hardee’s Gravy Recipe – Sausage, butter, flour, milk, salt, and black pepper come together for this rich, hearty Hardee ’s-style sausage gravy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I still remember the first time I tried Hardee’s sausage gravy — it was on a road trip, one of those early mornings when nothing sounded better than a warm biscuit smothered in creamy gravy. I was hooked at the first bite. That rich, peppery sauce with crumbled sausage was pure comfort on a plate. Ever since, I’ve been chasing that flavor at home, and after a little tinkering, I landed on this recipe that’s now a breakfast staple in our house. It’s simple, quick, and brings all the cozy diner vibes right to your table. Bonus: it makes you feel like you’ve treated yourself without leaving your kitchen!
Why You’ll Love This Hardee’s Sausage Gravy Recipe
This recipe checks all the boxes for a hearty, satisfying breakfast.
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Simple pantry ingredients — No fancy items needed; just basics you probably have on hand.
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Fast and easy — Ready in about 20 minutes, perfect for busy mornings.
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Rich, creamy, and flavorful — That classic southern-style gravy with plenty of sausage goodness.
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Versatile — Serve over biscuits, toast, potatoes, or even rice.
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Great for feeding a crowd — Double the batch for brunch gatherings or lazy weekend mornings.
Ingredient Notes
Each ingredient plays a role in creating that signature flavor and texture.
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Sausage: Use a good-quality seasoned or flavored sausage for the best taste.
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Unsalted butter: Adds richness and helps form the roux for the gravy.
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All-purpose flour: Thickens the sauce, creating that smooth, creamy consistency.
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Whole milk: The base of the gravy — whole milk gives the best creamy texture.
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Salt: Balances the flavors; adjust to taste.
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Black pepper: Adds a bit of classic heat and depth.
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Biscuits: The traditional pairing — homemade or store-bought works fine!
How to Make Hardee’s Sausage Gravy — Step-by-Step
This gravy comes together easily with just a few steps.
Step 1: In a large skillet over medium heat, cook the sausage until browned and cooked through. Break it up as it cooks so you get nice crumbles. Once done, remove the sausage with a slotted spoon and set it aside in a bowl.
Step 2: In the same skillet, melt the butter. Stir in the flour and cook, whisking constantly, until it forms a smooth paste — this is your roux.
Step 3: Slowly add the milk, whisking as you go to prevent lumps. Continue whisking until the gravy thickens and becomes smooth and creamy.
Step 4: Return the cooked sausage to the skillet. Stir in salt and black pepper, along with any other seasonings you like. Let the gravy simmer gently for 10–15 minutes so the flavors meld.
Step 5: Serve hot over your favorite biscuits.
Storage Options
Store leftover sausage gravy in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe bag or container for up to 3 months. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk if it needs loosening up.
Variations and Substitutions
This gravy is easy to adapt to your taste.
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Spice it up: Add a pinch of cayenne, red pepper flakes, or hot sauce.
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Make it lighter: Use turkey sausage and low-fat milk.
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Herb it up: Stir in fresh thyme or sage for a fragrant twist.
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Gluten-free: Substitute flour with a gluten-free all-purpose blend.
What to Serve With This Hardee’s Sausage Gravy
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Classic biscuits are the traditional choice, but don’t stop there! Try serving it over toast, English muffins, hash browns, roasted potatoes, rice, or even as a topping for a breakfast pizza. It’s also delicious alongside scrambled eggs and crispy bacon for a full breakfast spread.
FAQ
Q: Can I make sausage gravy ahead of time?
A: Yes! Make it a day ahead and reheat gently, adding a splash of milk to bring it back to its creamy texture.
Q: How do I keep my gravy from getting lumpy?
A: Whisk continuously when adding the milk to the roux, and add the milk slowly for a smooth sauce.
Q: Can I freeze sausage gravy?
A: Absolutely — just cool it fully, freeze in portions, and thaw overnight in the fridge before reheating.
Hardee’s Sausage Gravy
Ingredients
- 1 package quality flavored or seasoned sausage
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- Biscuits of your choice for serving
Equipment
- Large skillet
- Slotted spoon
- Wooden spoon or spatula
- Whisk
- Measuring spoons
- Measuring cups
Instructions
- Step 1: Place a large skillet over medium heat. Add the sausage and cook until browned, breaking it into crumbles as it cooks. Once fully cooked, transfer the sausage to a bowl using a slotted spoon.
- Step 2: In the same skillet, melt the butter. Stir in the flour and cook, whisking constantly, until a smooth paste forms.
- Step 3: Gradually add the milk, continuing to whisk to prevent lumps. Cook until the mixture thickens to your desired consistency.
- Step 4: Return the cooked sausage to the skillet. Stir in the salt and black pepper, mixing thoroughly. Allow the gravy to simmer gently for 10 to 15 minutes, stirring occasionally.
- Step 5: Remove from heat and serve hot over your preferred biscuits.
Notes
Nutrition
