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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.
Brown the Sausage
Make the Roux
Build the Gravy
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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.
This southern recipe takes 25 minutes to prepare and yields 6 servings. At 393.08 calories per serving with 16.67g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Thicken and Season
Use a hot breakfast sausage and add 1/4 teaspoon of cayenne pepper along with the black pepper for an extra kick.
Add 1 teaspoon of dried sage or thyme to the sausage as it browns to infuse the gravy with herbal notes.
Add 1/2 teaspoon of smoked paprika to the roux along with the flour for a subtle, smoky flavor.
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.
The pork sausage provides a substantial amount of protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.
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.
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.
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.
Sausage gravy is a rich, high-calorie, and high-fat dish. It's considered a classic comfort food and is best enjoyed in moderation as part of a balanced diet, rather than a daily meal.
Lumps usually form when the milk is added too quickly. To fix it, remove the pan from the heat and use a whisk to vigorously break up the lumps. For stubborn lumps, you can use an immersion blender for a few seconds, but be careful not to over-blend.
Yes, you can experiment with other ground meats like turkey sausage, chicken sausage, or even spicy Italian sausage. Be aware that leaner sausages may require you to add more butter or oil to have enough fat to make the roux.
Yes, you can substitute the all-purpose flour with a cup-for-cup gluten-free all-purpose flour blend. The texture may be slightly different, but it will still be delicious.
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. The gravy will thicken considerably when chilled. Reheat it gently in a saucepan over low heat, adding a splash of milk as needed to thin it to your desired consistency.