This sausage gravy over waffles recipe is an easy, satisfying dish perfect for breakfast, brunch, or a cozy dinner. Light, fluffy waffles topped with a savory Italian sausage gravy make a delicious sweet-and-salty combination your family will ask for again and again.
A good waffle is golden and tender, and this recipe helps you avoid tough or bland results. Using a reliable mix simplifies the process and yields consistently great waffles every time.
Sausage Gravy over Waffles
Waffles are a comfort-food staple for many of us. Over the years I learned a few tricks to get them crisp on the outside, tender inside, and full of flavor. A dependable pancake or waffle mix is one of those tricks—paired with the right cooking technique, it delivers perfect waffles quickly.
For the gravy, browning Italian sausage with aromatics and finishing with a creamy roux-based sauce builds a rich, flavorful topping that complements the waffle’s texture. I like to add fresh greens like arugula at the end for a peppery brightness, but parsley or cilantro work well, too.
If you prefer, swap Italian sausage for a breakfast-style sausage or a maple sausage for a sweeter twist. Adjust the spice level with cayenne or hot sauce to suit your taste.
Ingredients You Will Need for Waffles and Gravy
Oil, onion, and garlic. Sautéed onion and garlic deepen the gravy’s flavor—cook them gently until soft and fragrant.
Italian sausage. Brown and crumble Italian sausage for a savory base. Breakfast sausage can be used instead for a milder profile.
Flour. Flour creates the roux that thickens the gravy to a satisfying consistency.
Butter. Use unsalted butter for the roux and to brush the waffle iron; butter adds flavor and a better texture than margarine.
Spices. Smoked paprika and a touch of cayenne add warmth and depth. Finish with salt and freshly cracked black pepper to taste.
Buttermilk and heavy cream. These make the gravy creamy and rich—adjust amounts slightly if you prefer a lighter or thicker sauce.
Chicken stock. Use chicken stock, bone broth, or vegetable stock to build savory flavor in the sauce.
Arugula. Fresh arugula adds a peppery contrast. Substitute parsley or cilantro if you prefer.
How To Make Waffles, Sausage + Gravy
Serving size: 5-6
Ingredients needed to make waffles:
- 2 cups pancake or waffle mix
- 1 1/3 cups water
- 2 tablespoons melted butter (for brushing the waffle iron)
Directions:
- In a large bowl, mix the waffle mix and water until smooth. Avoid overmixing and let the batter rest 2–3 minutes.
- Preheat the waffle iron and brush with melted butter or use a nonstick spray.
- Ladle about ½ cup batter into each waffle well and cook until golden brown, usually 3–5 minutes depending on your waffle iron.
- Transfer waffles to a plate and keep warm while you make the gravy (see keeping warm tips below).
Sausage Gravy Ingredients
- 2 tbsp extra-virgin olive oil (EVOO)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound Italian sausage, crumbled
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 cup buttermilk
- 1 cup heavy cream
- 1 cup chicken stock
- 1 cup fresh chopped arugula
- Salt and freshly cracked black pepper, to taste
Directions for making the sausage gravy
- Heat EVOO in a large skillet over medium-high heat. Add crumbled Italian sausage and brown, about 5–7 minutes. Drain excess grease and set the sausage aside.
- In the same skillet, add the chopped onion and sauté until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant, then remove the aromatics and set aside with the sausage.
- Return the skillet to medium-high heat. Add butter and flour, stirring to make a roux. Cook about 4 minutes until the roux turns light golden.
- Slowly whisk in buttermilk, chicken stock, and heavy cream. Stir constantly until the mixture thickens, about 3–5 minutes.
- Stir in the chopped arugula, then add the cooked sausage, onions, garlic, smoked paprika, cayenne, salt, and black pepper. Stir to combine and warm through.
- Spoon the sausage gravy over fresh-off-the-griddle waffles and garnish with extra herbs or cracked pepper if desired. Serve immediately.
Additional topping ideas:
- Shredded sharp cheddar or Parmesan
- Chopped fresh parsley or chives
- A drizzle of hot honey for a sweet-heat contrast
- Fresh herbs such as parsley, chives, or thyme
Pro-Tips:
- Keep cooked waffles crisp by placing them in a single layer on a wire rack over a sheet pan in a 200°F (95°C) oven until ready to serve.
- Add hot sauce or red pepper flakes to the gravy for more heat.
- Swap Italian sausage for maple breakfast sausage for a different sweet-savory profile.
- Store leftover gravy in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or stock to loosen if needed. Freeze waffles for up to one month and reheat in a toaster or oven until crisp.
How to Know A Waffle Is Ready
Cooking times vary by waffle maker. Aim for a deep golden-brown color and a crisp exterior when removing waffles from the iron. Follow your waffle iron’s guide for timing, and make adjustments based on thickness and heat settings.
How to Keep Waffles Warm While You Cook
Place finished waffles in a single layer on a baking sheet lined with a wire rack and keep them in a preheated oven at 200–225°F (95–110°C). This keeps them warm and crisp while you finish cooking the batch.
Can I make the waffles ahead of time?
Yes. Cook the waffles, cool them, and store in an airtight container in the refrigerator for up to three days. Reheat in a toaster or oven for best texture.
Can you freeze leftover waffles?
Yes. Flash-freeze waffles in a single layer on a baking sheet, then transfer to a freezer-safe bag. Freeze for 2–3 months. Reheat from frozen in a toaster or bake in a 350°F oven until heated through.
How long does the sausage gravy last in the fridge?
Store gravy in an airtight container for 3–4 days. Reheat gently on the stove over low heat, adding a splash of milk or stock to loosen if necessary.
Can I freeze the sausage gravy?
Yes, though the texture may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring to recombine.
Can I reheat the entire dish together?
For the best texture, store and reheat waffles and gravy separately. Reheat gravy slowly on the stovetop and warm waffles in a toaster or oven so they stay crisp.
Tips on making the gravy
If the gravy is too thick, thin it with additional chicken stock, milk, or cream a little at a time until you reach the desired consistency. If it’s too thin, simmer it longer to reduce, or whisk a slurry of 1 tablespoon flour or cornstarch with water and stir it in to thicken.
Gather your ingredients and try this comforting plate of golden waffles smothered in rich, savory sausage gravy soon. It’s an easy crowd-pleaser and a cozy way to change up breakfast or dinner.
Enjoy!
More Breakfast Recipes:
Waffle and Pancake Berry Breakfast
Stuffed French Toast Nutella Waffles
Strawberry + White Peach Waffles