Recipe
This sausage gravy recipe is hands-down the most indulgent, creamy, and flavorful version you’ll ever make—I’ve been perfecting it for years, and it’s a breakfast game-changer.
What sets it apart? It’s all in the technique and using high-quality sausage, which gives it that rich, savory depth you crave.
Whether you’re smothering it over fluffy biscuits or drizzling it over hash browns, every bite is pure comfort food heaven.
The gravy is velvety smooth with just the right amount of peppery kick, and it comes together in under 30 minutes—perfect for lazy weekend mornings or even a quick weeknight dinner.
Trust me, once you try this, you’ll never go back to the store-bought stuff. Grab your skillet and let’s make breakfast magic happen!
Ingredients
Making the perfect sausage gravy starts with quality ingredients that bring out rich, savory flavors. Here’s what you’ll need:
- Ground sausage: Use a high-fat (usually around 80/20) breakfast sausage for maximum flavor. Mild or spicy—your choice, but fresh sausage beats pre-cooked for texture.
- All-purpose flour: This is your thickening agent. Pro tip: Measure precisely to avoid lumps or runny gravy.
- Whole milk: The creaminess of whole milk is key. Substitution: Half-and-half or heavy cream can make it extra rich if you’re feeling indulgent.
- Butter: Adds depth and richness. Non-negotiable: Unsalted butter lets you control the seasoning.
- Salt and black pepper: Freshly cracked pepper is a must for that classic kick. Taste and adjust as you go.
- Optional extras: A pinch of crushed red pepper flakes or a dash of Worcestershire sauce can elevate the flavor profile.
Keep everything measured and ready—this recipe moves fast, and you’ll want to stay on top of it for the best results.
How to Make the Best Southern Sausage Gravy Recipe
– Serve warm over biscuits.
Ladle the gravy over freshly baked biscuits for the ultimate Southern comfort food experience.
For a finishing touch, sprinkle chopped fresh parsley or chives on top.
Leftover gravy can be reheated with a splash of milk to restore consistency.
Nutrition
This homemade sausage gravy is rich and flavorful, perfect for biscuits or toast. Below is the nutritional information per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 25g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 850mg |
| Carbohydrates | 15g |
| Fiber | 1g |
| Sugars | 3g |
| Protein | 10g |
Chef Tips
While cooking this gravy, I’ve found that browning the sausage well adds depth of flavor, so don’t rush this step.
Use a whisk to prevent lumps when adding flour and milk. Gradually pour the milk, stirring constantly, for a smooth consistency.
Adjust seasoning at the end—it’s easier to control saltiness. If the gravy thickens too much, add a splash of milk to loosen it.
Serve hot.
Frequently Asked Questions
Can I Freeze Sausage Gravy?
Yes, I can freeze sausage gravy. I’d let it cool first, then store it in an airtight container or freezer bag. It’ll last up to three months, but I’ll stir well when reheating to keep it smooth.
How Long Does Sausage Gravy Last in the Fridge?
Sausage gravy lasts about three to four days in the fridge if it’s stored in an airtight container. I always make sure it’s cooled completely before refrigerating it to keep it fresh longer.
Can I Make Sausage Gravy Without Milk?
Yes, I can make sausage gravy without milk. I’ll substitute it with non-dairy options like almond, oat, or coconut milk, or use chicken or beef broth for a savory twist. It’ll still be creamy and flavorful.
What Can I Substitute for Pork Sausage?
I’d use turkey sausage, chicken sausage, or even ground beef if pork isn’t my thing. For a vegetarian option, I’d try plant-based sausage crumbles or seasoned mushrooms to keep the flavor rich and savory.
Is Sausage Gravy Gluten-Free?
No, sausage gravy isn’t gluten-free because it’s typically made with flour as a thickening agent. If I want it gluten-free, I’d swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend.
