Southern Sausage Gravy Recipe

Why You’ll Love This Recipe

This sausage gravy is quick, comforting, and made with pantry staples. It comes together in one skillet and takes less than 30 minutes from start to finish. The savory sausage and creamy gravy are perfectly seasoned and completely satisfying. It’s great for feeding a crowd, pairs beautifully with homemade biscuits, and is a must-have in any Southern-style breakfast lineup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork breakfast sausage (mild or hot)
• All-purpose flour
• Whole milk
• Salt
• Black pepper
• Optional: crushed red pepper flakes, garlic powder, or a pinch of cayenne for added flavor

Directions

1. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and fully cooked. Do not drain the grease unless it’s excessive—2–3 tablespoons of fat are ideal for the gravy.
2. Add the flour: Sprinkle the flour over the cooked sausage and stir to coat the meat evenly. Cook for 1–2 minutes to remove the raw flour taste.
3. Make the gravy: Gradually pour in the milk, stirring constantly to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5–8 minutes, stirring frequently.
4. Season: Add salt and plenty of black pepper to taste. Adjust with optional seasonings if desired.
5. Serve: Spoon the sausage gravy over freshly baked biscuits and serve warm.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Spicy version: Use hot sausage or add cayenne, crushed red pepper, or hot sauce for a spicy kick.
• Herbed gravy: Add a pinch of thyme, sage, or rosemary for extra depth of flavor.
• Creamier gravy: Replace part of the milk with heavy cream for an even richer texture.
• Turkey sausage: For a lighter option, use ground turkey sausage.
• Cheesy twist: Stir in a handful of shredded cheddar at the end for a cheesy sausage gravy.

Storage/Reheating

Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over low heat, adding a splash of milk to loosen it up. Stir until hot and smooth.
Freezing is not recommended, as the dairy-based gravy can separate when thawed.

FAQs

What kind of sausage is best?

Regular pork breakfast sausage is traditional. Use mild, hot, or maple-flavored depending on your taste preference.

Can I use bacon instead?

Yes, but the flavor will be different. Bacon fat can replace sausage drippings, and chopped cooked bacon can be added to the gravy.

Why is my gravy too thick?

Gravy thickens as it sits. Add a bit more milk and stir over low heat until it reaches your desired consistency.

Can I make this ahead of time?

Yes, prepare and store in the fridge. Reheat gently with extra milk to restore the texture before serving.

What’s the best milk to use?

Whole milk is best for creaminess, but 2% also works. Avoid skim for best texture.

Can I make it gluten-free?

Yes, use a gluten-free all-purpose flour blend for thickening.

How much flour do I need?

A general rule is about 1 tablespoon of flour per tablespoon of fat for a roux. Adjust if your sausage is lean or very fatty.

Can I double the recipe?

Yes, easily double all ingredients to serve a larger group.

Do I need to use butter or oil?

No, the fat from the sausage is usually enough to make the roux for the gravy.

What can I serve with sausage gravy besides biscuits?

It’s great over toast, hashbrowns, fried potatoes, grits, or even eggs.

Conclusion

This Southern Sausage Gravy Recipe is a true breakfast classic—rich, comforting, and full of bold, savory flavor. Served over hot homemade biscuits, it’s the kind of dish that brings everyone to the table. Whether you’re feeding family or just treating yourself to a cozy morning, this easy, one-skillet recipe is sure to become a staple in your kitchen.

Southern Sausage Gravy Recipe

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This Southern Sausage Gravy is a creamy, savory breakfast classic made with seasoned sausage, flour, and milk. It’s perfect for spooning over warm biscuits and ready in under 30 minutes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: Southern
• Diet: Gluten Free

Ingredients

• 1 pound pork breakfast sausage (mild or hot)
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• Optional: pinch of crushed red pepper flakes, garlic powder, or cayenne

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Instructions

1. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and fully cooked. Do not drain unless there’s excessive grease—2 to 3 tablespoons of fat is ideal.
2. Sprinkle the flour evenly over the cooked sausage. Stir and cook for 1–2 minutes to remove the raw flour taste.
3. Gradually add the milk while stirring constantly to prevent lumps. Bring to a simmer and cook for 5–8 minutes, stirring frequently, until the gravy thickens.
4. Season with salt and black pepper to taste. Add optional seasonings if using.
5. Serve hot over freshly baked biscuits and enjoy!

Notes

• If gravy becomes too thick, stir in a little more milk to loosen it.
• Use hot sausage or cayenne for a spicy version.
• Gravy thickens as it cools, so serve promptly or reheat with extra milk.
• Whole milk gives the creamiest texture, but 2% can be used if preferred.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 350
• Sugar: 5g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 15g
• Cholesterol: 70mg