The Best Southern Sausage Gravy Recipe – Rich, Creamy & Flavorful
This Southern Sausage Gravy recipe is rich, creamy, savory, and packed with flavor from browned breakfast sausage, butter, whole milk, heavy cream, and bold seasonings. Serve this easy homemade sausage gravy over warm, flaky buttermilk biscuits for the ultimate Southern breakfast or comforting brunch.
BREAKFASTCOMFORT FOODQUICK & EASY
8/8/20264 min read
Pour it generously over warm, flaky biscuits and serve it with your favorite breakfast sides for a meal that tastes like classic Southern comfort food at its best. Once you make homemade sausage gravy this way, you'll never look at breakfast gravy the same again!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
1 lb ground breakfast sausage
2 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
½ cup heavy cream
1 teaspoon kosher salt, plus more to taste
1½ teaspoons freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon rubbed sage
¼ teaspoon cayenne pepper, optional
½ teaspoon Worcestershire sauce
1 tablespoon fresh chopped parsley, optional
For Serving
6–8 warm buttermilk biscuits
Extra freshly cracked black pepper
Butter for biscuits, optional
Instructions
1. Brown the Sausage
Heat a large skillet over medium heat.
Add the breakfast sausage and cook for approximately 7–9 minutes, breaking it apart into small crumbles as it cooks.
Continue cooking until the sausage is deeply browned and completely cooked.
Don't rush this step. Those browned bits of sausage add tremendous flavor to the gravy.
2. Build the Roux
Reduce the heat to medium-low.
Add the butter directly to the skillet with the sausage.
Once melted, sprinkle the flour evenly over the sausage.
Stir continuously for approximately 1–2 minutes.
The flour should coat the sausage and become lightly golden and fragrant.
This cooks out the raw flour taste and creates the foundation for a smooth, flavorful gravy.
3. Add the Milk
Slowly pour in the whole milk while whisking constantly.
Add the heavy cream and continue whisking until everything is well combined.
Scrape the bottom of the skillet as you stir to incorporate all those flavorful browned bits.
4. Season the Gravy
Add:
Salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Sage
Cayenne pepper
Worcestershire sauce
Stir thoroughly.
Bring the gravy to a gentle simmer.
Do not boil aggressively, as this can cause the milk-based gravy to scorch or become less smooth.
5. Simmer Until Thick and Creamy
Reduce the heat to low.
Simmer for approximately 8–12 minutes, stirring frequently.
The gravy will gradually thicken.
For a thicker gravy, simmer a few minutes longer.
For a thinner gravy, add a splash of warm milk until it reaches your preferred consistency.
Taste and adjust the salt and black pepper.
6. Finish the Gravy
Remove the skillet from the heat.
Stir in the fresh parsley if using.
Let the gravy rest for 2–3 minutes. It will continue thickening slightly as it sits.
If it becomes thicker than desired, simply stir in a splash of warm milk.
How to Serve
Split warm, buttery biscuits in half and spoon a generous amount of sausage gravy over the top.
Finish with plenty of freshly cracked black pepper.
For an extra indulgent breakfast, serve alongside:
Scrambled eggs
Crispy bacon
Breakfast potatoes
Hash browns
Fried eggs
Fresh fruit
Grits
Pro Tips for the Best Sausage Gravy
1. Brown the sausage well
Don't stop cooking as soon as the sausage is no longer pink. Let it develop plenty of browned edges. This creates a deeper, richer gravy.
2. Use whole milk
Whole milk gives the gravy a creamy consistency without making it overly heavy. Adding a little heavy cream makes it even more luxurious.
3. Don't skimp on black pepper
Freshly cracked black pepper is one of the defining flavors of classic sausage gravy. It adds a gentle bite that balances the richness.
4. Cook the flour
Allow the flour to cook with the sausage and butter for at least 1–2 minutes. This prevents the gravy from having a raw flour flavor.
5. Add milk slowly
Pouring the milk in gradually while whisking helps prevent lumps and produces a silky-smooth gravy.
6. Keep the heat gentle
A gentle simmer is all you need. Avoid boiling the gravy because high heat can scorch the milk and make the texture less smooth.
7. Season at the end
Different breakfast sausages contain different amounts of salt and seasoning. Taste the gravy after it has thickened and adjust the salt accordingly.
8. Don't worry if it gets too thick
Sausage gravy continues to thicken as it cools. Simply whisk in a splash of warm milk to loosen it back up.
9. Use fresh black pepper
Freshly cracked pepper provides much more flavor and aroma than pre-ground pepper and makes a noticeable difference in the finished gravy.
Estimated Nutritional Facts
Per serving of gravy, without biscuits:
Calories: ~420
Protein: ~17g
Carbohydrates: ~13g
Fat: ~34g
Saturated Fat: ~16g
Cholesterol: ~95mg
Sodium: ~950mg
Fiber: ~0g
Sugar: ~7g
Nutrition information is an estimate and will vary depending on the brand and type of breakfast sausage, milk, cream, and other ingredients used. Biscuits are not included in these estimates.
Closing Remarks
This Southern Sausage Gravy is rich, creamy, savory, and incredibly comforting. Browning the sausage until it's deeply caramelized, building the gravy with a buttery flour roux, and finishing it with plenty of freshly cracked black pepper creates an irresistible flavor that's far better than anything from a packet!
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