Let’s face it, some nights, making a complicated dinner just feels like too much. You’re tired, hungry, and honestly, breakfast for dinner sounds much better and more comforting than heating up a frozen pizza. On those nights, this Weeknight Sweet Italian Sausage Gravy with Beer makes things a little easier and a whole lot tastier. This easy skillet recipe brings together sweet Italian sausage, beer, whole milk, and heavy cream to make a gravy that is rich, creamy, and a little sweet, simply seasoned with salt, pepper, and the flavor from the browned sausage. With this easy-to-make, delicious one-pan recipe, sausage gravy isn’t just for breakfast anymore.
Several months ago, right before heading off for “Ernie Halter’s Tennessee Whiskey Adventure,” B.O.B. Bob and I were doing everything in our power to empty our inside fridge. One of the last things left to use was a package of sweet Italian sausage links that I had purchased and never got around to using. Well, fate seemed to be in our favor that week, because we also had a can of whomp biscuits, a little bit of heavy whipping cream, and just over a cup of B.O.B. Bob’s lactose-free milk left in the fridge. I figured that using sweet Italian sausage instead of traditional breakfast sausage would just add more flavor to the gravy, but I was a bit worried that there was not enough of B.O.B. Bob’s weird milk to thin the gravy out properly. So, instead of just adding water to the gravy, I simply went ahead and threw a bottle of beer in for shits and giggles. And, oh my goodness gracious, what a freaking amazing decision that turned out to be. Y’all, we ate this meal for three days straight, with zero complaints. And I do mean zero. I think it’s pretty safe to say that we may never be using normal breakfast sausage to make sausage gravy again, and without a doubt, we will one hundred percent always be adding in a bottle of beer. When it comes to breakfast for dinner, this weeknight sausage gravy is definitely one of our new faves. And not just because we can drink a bottle of beer while making it.
Ingredients:
- 1 1/4 Pounds Pork Sweet Italian Sausage (6 Links)
- 1/2 Cup All-Purpose Flour
- 1 (12-oz.) Lager Beer
- 1 1/4 Cups Whole Milk (Approximately)
- 1 Cup Heavy Whipping Cream
- 1 Teaspoon Finely Ground Sea Salt
- 1 Teaspoon Finely Ground Black Pepper
Directions:
- Remove the casings from the sausage links with a pair of scissors. Discard the casings.
- Brown the sausage over medium heat, breaking it into small pieces as it cooks. Make sure to get a good brown on the sausage.
- When the sausage is browned, add the flour and constantly stir the mixture for 3 minutes.
- Slowly add the beer, cream, and then the milk, stirring constantly. Add the salt and pepper. Stir to combine. Turn the heat up to high. Stirring constantly, bring the mixture to a boil, and then lower the temperature to medium and cook for 5 minutes, stirring occasionally.
- If the sausage gravy is too thick, thin the gravy out with a little more milk.
- If needed, add salt and pepper to taste.
- Serve this sausage gravy over whomp biscuits, toasted slices of bread, fried sliced potatoes, or homemade biscuits.
Suggestions:
- My six sausage links weighed 1.34 pounds. Depending on the brand of sausage you purchase, your links may weigh more or less. 1 1/4 to 1 1/2 pounds of sausage will work well for this recipe. You can use either sausage links or loose sausage for this recipe.
- Do not drain the grease from the sausage.
- I used a Devils Backbone Brewing Company Vienna Lager for this recipe. Use a beer that you enjoy drinking with lots of flavor. A medium-bodied, semi-sweet, non-bitter lager works best for this recipe.
- Do not dump all of the liquid into the sausage and flour mixture at once. Slowly add one liquid at a time, stirring constantly.
- You can use all milk for this recipe if you choose, but the cream adds a nice richness.
- Add salt and pepper to taste. Different brands of sausage will contain varying amounts of salt and pepper.
- This sausage gravy can be made ahead of time. It reheats surprisingly well in a microwave. You just need to add a little additional milk or water to thin it out when reheating it.
Improvements:
- Add onion to this sausage gravy. Simply sauté a peeled and finely chopped onion along with the sausage.
- Serve this sausage gravy over these Boiled Crusted Potatoes.
- Replace the Sweet Italian Sausage with Spicy Italian Sausage.
- Add paprika or Homemade Italian Herb Seasoning Mix (No-Salt) to the sausage gravy.
Ingredients:
- 1 1/4 Pounds Pork Sweet Italian Sausage (6 Links)
- 1/2 Cup All-Purpose Flour
- 1 (12-oz.) Lager Beer
- 1 1/4 Cups Whole Milk (Approximately)
- 1 Cup Heavy Whipping Cream
- 1 Teaspoon Finely Ground Sea Salt
- 1 Teaspoon Finely Ground Black Pepper
Directions:
- Remove the casings from the sausage links with a pair of scissors. Discard the casings.
- Brown the sausage over medium heat, breaking it into small pieces as it cooks. Make sure to get a good brown on the sausage.
- When the sausage is browned, add the flour and constantly stir the mixture for 3 minutes.
- Slowly add the beer, cream, and then the milk, stirring constantly. Add the salt and pepper. Stir to combine. Turn the heat up to high. Stirring constantly, bring the mixture to a boil, and then lower the temperature to medium and cook for 5 minutes, stirring occasionally.
- If the sausage gravy is too thick, thin the gravy out with a little more milk.
- If needed, add salt and pepper to taste.
- Serve this sausage gravy over whomp biscuits, toasted slices of bread, fried sliced potatoes, or homemade biscuits.
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This easy skillet teriyaki chicken recipe requires minimal prep and is perfect for hectic evenings when you’re craving takeout but still want to serve your family a home-cooked meal. Featuring a simple homemade teriyaki sauce flavored with sweet honey and a hint of smoky whiskey, this recipe transforms boneless, skinless chicken thighs into a quick weeknight meal that will surely become a family favorite.
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“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
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“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “S” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
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- Seasoned Baked Chicken Legs by Palatable Pastime
- Semifreddo al Miele by Culinary Cam
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- Shahi Paneer Dip by Magical Ingredients
- Sourdough Focaccia by Karen’s Kitchen Stories
- Spicy Peas by Sneha’s Recipe
- Spinach and Cheese Crescent Rolls by Blogghetti
- Weeknight Sweet Italian Sausage Gravy with Beer by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
