Sausage gravy is a classic southern breakfast dish that uses just 4 simple ingredients. Rich and comforting and a recipe that comes together in under 20 minutes.
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This southern-style sausage gravy is comfort food and an absolute must in our house on Christmas morning, along with my French Toast Casserole. Many times when we're just craving Southern biscuits and gravy for breakfast or dinner.
Why this recipe works
This homemade sausage gravy recipe is super simple and your family will think you slaved over it. A perfect breakfast for those lazy Sunday mornings, a hearty creamy sauce served over your favorite biscuits. You may also like my Easy Breakfast Casserole for a delicious one-pot breakfast.
Ingredients needed for Southern Sausage Gravy
- Sausage: I like to use Jimmy Dean spicy/hot sausage but you can use a country or breakfast sausage or even the sage flavor.
- Flour: Use all-purpose flour it helps to thicken the gravy.
- Milk: I recommend whole milk here.
- Heavy Cream: This adds a really creamy texture, with the combination of milk.
- Red pepper flakes: This is optional, you can also use a bit of cayenne pepper if you prefer.
How to make sausage gravy
- Step 1: In a large skillet on medium-high heat brown the sausage, do not drain the fat.
- Step 2: Sprinkle the all-purpose flour over the cooked sausage and stir for another minute.
- Step 3: Slowly pour in the half-n-half and reduce to medium-low heat, stir with a wooden spoon.
- Step 4: Let simmer until the gravy thickens, add in red pepper flakes and salt and black pepper to taste. Pour over homemade biscuits.
- Don't drain the sausage you need the grease to make a simple roux with the flour.
- If you like your gravy on the thinner side add a little milk or even water.
- I don't recommend using a nonstick pan you want a pan that will let your sausage get nice and brown I love my cast iron skillet.
- I highly recommend using the heavy cream to get that rich and creamy texture but you can just use whole milk if you prefer.
You can use either fresh ground or pre-packaged pork sausage like breakfast sausage, country sausage, or even hot sausage it's usually in a roll. You dont want to use links or patties for this sausage gravy recipe.
These are both very similar but country gravy is made without meat and of course, sausage gravy has ground sausage and is sometimes known as sawmill gravy.
This can happen for two reasons. If you didn't use the right amount of flour the gravy won't be able to thicken, or you didn't let the gravy simmer long enough.
Your gravy can taste doughy or starchy if you didn't allow the flour enough time to cook before adding in the liquid.
Yes, let the gravy cool completely and place in an airtight freezer container. Freeze for up to 3 months.
- 1 pound pork breakfast sausage
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/8 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Heat a skillet (I use cast iron) on medium-high heat and place sausage in the pan. Break it up using a wooden spoon and cook until browned and no longer pink. Do not drain the fat!
- Sprinkle the flour over the top and stir, cook another minute until flour is absorbed.
- Reduce heat to medium and add in the milk, cream, and red pepper flakes and mix until combined.
- Simmer until thickened stirring to prevent burning, salt and pepper to taste.
- Serve hot over Homemade Biscuits, toast, or crispy hash browns.
Don't drain the sausage you need the grease to make a simple roux with the flour.
You can use whole milk in place of the heavy cream, the gravy just may be a bit thinner and a little less creamy.
Store in an airtight container in the refrigerator for up to 4 days.
Amount Per Serving Calories 449Total Fat 38gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 18gCholesterol 118mgSodium 710mgCarbohydrates 10gFiber 0gSugar 6gProtein 18g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.