Sausage Gravy
A rich, creamy, and peppery white gravy loaded with savory pork sausage. This Southern classic is the ultimate comfort food, perfect for smothering over warm, flaky biscuits for a hearty breakfast.
For 6 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Brown the Sausage
- b.Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat.
- c.Add the ground pork sausage to the hot skillet. Use a wooden spoon or spatula to break it into small crumbles as it cooks.
- d.Cook for 8-10 minutes, stirring occasionally, until the sausage is thoroughly browned and cooked through. Do not drain the fat. You should have about 1/4 cup of rendered drippings. If your sausage is lean and didn't produce enough fat, add the optional tablespoon of butter.
- 2
Step 2
- a.Make the Roux
- b.Reduce the heat to medium. Sprinkle the all-purpose flour evenly over the cooked sausage and drippings.
- c.Stir constantly for 1-2 minutes, ensuring the flour fully coats the sausage and absorbs the fat. This step cooks out the raw flour taste and is crucial for thickening the gravy.
- 3
Step 3
- a.Build the Gravy
- b.While whisking constantly, slowly pour in about 1 cup of the milk. Whisk vigorously to create a smooth, thick paste and eliminate any lumps.
- c.Once smooth, gradually pour in the remaining milk, continuing to whisk until fully combined.
- d.Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently to prevent scorching on the bottom of the pan.
- 4
Step 4
- a.Thicken and Season
- b.Once simmering, reduce the heat to low. Let the gravy cook for 5-8 minutes, stirring often, until it has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
- c.Stir in the black pepper, salt, and optional red pepper flakes. Taste the gravy and adjust the seasoning as needed. Remember, the gravy will thicken more as it cools.
- d.Remove from heat and serve immediately over warm buttermilk biscuits.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest gravy, use room temperature or slightly warmed milk. Cold milk hitting hot fat can cause lumps.
- 2Don't skimp on the black pepper! It's a key flavor component in authentic sausage gravy.
- 3If your gravy gets too thick, simply whisk in a splash more milk until it reaches the right consistency.
- 4If your gravy is too thin, let it simmer on low for a few more minutes to reduce and thicken.
- 5A cast-iron skillet provides even heat and helps develop a flavorful fond (browned bits) on the bottom of the pan, which adds depth to the gravy.
- 6For an extra rich and decadent gravy, replace one cup of the whole milk with a cup of heavy cream or half-and-half.
Adapt it for your goals.
Spicy Sausage Gravy
Use a hot breakfast sausage and add 1/4 teaspoon of cayenne pepper along with the black pepper for an extra kick.
Herbed Sausage GravyHerbed Sausage Gravy
Add 1 teaspoon of dried sage or thyme to the sausage as it browns to infuse the gravy with herbal notes.
Smoky Sausage GravySmoky Sausage Gravy
Add 1/2 teaspoon of smoked paprika to the roux along with the flour for a subtle, smoky flavor.
Cream Cheese Sausage GravyCream Cheese Sausage Gravy
For an ultra-creamy version, whisk in 2 ounces of softened cream cheese at the very end of cooking until it's fully melted and incorporated.
Why this is on our healthy list.
Source of Protein
The pork sausage provides a substantial amount of protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.
Provides Calcium
Made with a generous amount of whole milk, this gravy is a good source of calcium, a mineral vital for maintaining strong bones and teeth.
Energy Boosting
The combination of fats from the sausage and carbohydrates from the flour provides a dense source of energy, making it a very hearty and satisfying breakfast.
Frequently asked questions
A serving of this sausage gravy (about 2/3 cup) contains approximately 350-400 calories, not including the biscuits. The exact number can vary based on the fat content of your sausage.