My grandmother used to make this sausage gravy recipe every Saturday morning when I was growing up in rural Tennessee. The smell of pork sausage sizzling in her cast iron skillet would wake the entire house, and we’d all stumble into the kitchen knowing something delicious was coming.

What started as her way of stretching a pound of sausage to feed eight hungry mouths became the recipe I now turn to whenever I need serious comfort food.

This isn’t some watered-down version you’d get at a chain restaurant. This is thick, creamy, perfectly seasoned Southern sausage gravy that clings to every nook and cranny of a homemade biscuit.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	15 minutes
Total Time	20 minutes
Servings	6 servings
Difficulty Level	Easy

For a lighter take on Southern breakfast classics, you might enjoy my Turkey Gravy Recipe.

Table of Contents

Why You’ll Love This Sausage Gravy Recipe

This recipe delivers restaurant-quality results without requiring any fancy equipment or hard-to-find ingredients. You probably have everything you need sitting in your kitchen right now.

The beauty of sausage gravy lies in its simplicity. Just five basic ingredients come together to create something so much greater than the sum of their parts. The rendered fat from the sausage creates the base for your roux, which means every single bite is packed with savory pork flavor.

Here’s what makes this recipe special:

Foolproof technique – The step-by-step method ensures perfect consistency every time, even for first-time gravy makers
Rich and creamy texture – Using whole milk creates a luxurious mouthfeel without being overly heavy
Perfectly seasoned – The combination of sage-flavored breakfast sausage with black pepper creates incredible depth
Ready in 20 minutes – From raw ingredients to breakfast table faster than you can make a pot of coffee
Budget-friendly – One pound of sausage and basic pantry staples feed a crowd
Versatile serving options – Delicious over biscuits, toast, potatoes, grits, or even fried chicken

I’ve made this gravy hundreds of times over the years, and it never fails to impress. My kids request it for birthday breakfasts, and I’ve taught at least a dozen friends how to make it. Once you master this technique, you’ll never want store-bought gravy again.

Another favorite breakfast staple in our home is Buttermilk Waffle Recipe.

Ingredients

This recipe calls for simple, accessible ingredients that create maximum flavor. The key is using quality breakfast sausage, which provides the foundation for everything else.

1 pound breakfast pork sausage (bulk sausage, not links) – I prefer sage-flavored for traditional Southern taste
3 tablespoons unsalted butter – Adds richness if your sausage doesn’t render enough fat
1/3 cup all-purpose flour (42g) – Creates the roux that thickens the gravy
3 cups whole milk (720ml) – Whole milk is essential for proper creaminess; 2% will work but results in thinner gravy
1 teaspoon freshly ground black pepper (5g) – More than you think you need, but trust me
1/2 teaspoon salt (3g) – Adjust based on how salty your sausage is
1/4 teaspoon red pepper flakes (1g) – Optional, but adds a subtle kick

Ingredient Notes:

Choose bulk breakfast sausage sold in a tube or plastic-wrapped log, not pre-formed patties or links
Sage-flavored sausage adds authentic Southern flavor
Some brands are saltier than others, so taste before adding all the salt
Don’t use skim or 1% milk – the gravy will be too thin and won’t have proper body

If you’re looking for something to pair with this gravy, try my Breakfast Potatoes Recipe.

Kitchen Equipment Needed

You don’t need specialty equipment to make perfect sausage gravy. A few basic tools will get the job done beautifully.

Large cast iron skillet or heavy-bottomed pan (10-12 inches) – Cast iron distributes heat evenly and maintains temperature
Wooden spoon or heat-resistant spatula – For breaking up sausage and stirring
Whisk – Essential for preventing lumps when adding milk
Measuring cups and spoons – For accurate flour and seasoning measurements
Paper towels – For blotting excess grease if needed

Equipment Tips:

A heavy skillet prevents hot spots that can burn your roux
Cast iron retains heat better than thin pans, giving more control
A flat-bottomed wooden spoon helps scrape up browned bits from the pan bottom
Keep your whisk handy – you’ll need it the moment you start adding milk

For more hearty breakfast ideas, check out my Belgian Waffle Recipe.

Recommended Products for This Recipe

After making this recipe countless times, I’ve found a few products that genuinely make the process easier and produce better results.

1. Lodge Cast Iron Skillet

This 12-inch cast iron skillet has been my go-to for sausage gravy for over a decade. The even heat distribution means your roux cooks uniformly without burning, and the seasoned surface develops incredible flavor over time. Plus, it goes from stovetop to oven if you want to keep your gravy warm.

Get it on Amazon

2. Jimmy Dean Premium Pork Sausage

While you can use any breakfast sausage, I consistently get the best results with Jimmy Dean’s sage-flavored variety. It has the perfect fat-to-meat ratio for creating a rich gravy base, and the sage seasoning is spot-on for traditional Southern flavor.

Get it on Amazon

3. OXO Good Grips Balloon Whisk

The wide balloon shape of this whisk makes it incredibly efficient at breaking up flour clumps and incorporating milk smoothly. The comfortable grip matters when you’re whisking continuously for several minutes, and the stainless steel wires are sturdy enough to handle thick gravy.

Get it on Amazon

4. Nordic Ware Natural Aluminum Baker’s Half Sheet

If you’re making biscuits to go with your gravy, this half sheet pan is essential. It conducts heat evenly for perfectly golden bottoms, and the rimmed edges contain any butter that might leak. I use mine for biscuits, then slide them directly onto plates while they’re still hot.

Get it on Amazon

Another breakfast favorite worth trying is Pumpkin Waffle Recipe.

Step-by-Step Instructions: How to Make Sausage Gravy

Follow these detailed steps for perfect sausage gravy every single time. The key is patience and not rushing the roux stage.

1. Brown the Sausage

Remove the sausage from its packaging and place it in your cold skillet – starting with a cold pan helps render the fat more evenly.
Turn the heat to medium-high and use your wooden spoon or spatula to break the sausage into small, bite-sized crumbles as it cooks.
Continue breaking up the sausage into progressively smaller pieces – you want crumbles about the size of a nickel, not large chunks.
Cook for 8-10 minutes, stirring occasionally, until the sausage is completely browned with no pink remaining and has developed some crispy bits on the edges.
If your sausage has rendered more than 3 tablespoons of fat, use a paper towel to carefully blot out the excess, leaving about 2-3 tablespoons in the pan.
If your sausage is very lean and hasn’t produced enough fat, add 2-3 tablespoons of butter to the pan and let it melt.

2. Create the Roux

Reduce the heat to medium-low to prevent burning.
Sprinkle the flour evenly over the cooked sausage and rendered fat in the pan.
Stir continuously with your wooden spoon, making sure to coat every piece of sausage with flour and scraping the bottom of the pan.
Continue stirring and cooking the flour mixture for 2-3 minutes – you’ll notice it will start to look paste-like and may bubble slightly.
The flour should turn a light golden color and smell nutty, not raw – this step is crucial for eliminating any flour taste in your finished gravy.
Make sure there are no dry pockets of flour remaining; everything should be well incorporated with the fat.

3. Add the Milk Gradually

Switch from your wooden spoon to a whisk at this point for better incorporation.
Pour in about 1/2 cup of milk while whisking constantly – the mixture will seize up and look very thick at first.
Continue whisking vigorously until this first addition of milk is fully incorporated and smooth.
Add another 1/2 cup of milk, whisking constantly until smooth.
Pour in the remaining 2 cups of milk in a steady stream while whisking continuously.
Make sure to whisk thoroughly, reaching all corners of the pan and scraping the bottom to prevent any flour lumps from forming.
The gravy will look very thin at this point – don’t worry, it will thicken.

4. Season and Thicken

Add the black pepper, salt, and red pepper flakes (if using) to the gravy.
Continue whisking frequently over medium-low heat.
As the gravy heats, it will begin to thicken – this usually takes 5-7 minutes.
Watch for the gravy to coat the back of your spoon and slowly drip off rather than running off quickly.
The gravy should be thick enough to cling to a biscuit without running off immediately, but still pourable.
If it gets too thick, whisk in additional milk 2 tablespoons at a time until you reach your desired consistency.
Taste and adjust seasoning – you’ll likely want more black pepper than you initially think.

5. Finish and Serve

Once the gravy reaches your desired thickness, remove it from the heat immediately to prevent overcooking.
Give it one final whisk to ensure everything is smooth and well-combined.
Taste one more time and adjust salt and pepper if needed – the gravy should be well-seasoned but not overpowering.
Serve immediately over split, warm biscuits, or transfer to a serving bowl.
If you need to hold the gravy for a few minutes, keep it over very low heat and stir occasionally, adding splashes of milk if it thickens too much.
Leftover gravy will thicken considerably as it cools, so expect to thin it with milk when reheating.

You might also enjoy Sourdough Waffle Recipe for another breakfast favorite.

Tips for The Best Sausage Gravy

These hard-won tips will help you avoid common pitfalls and achieve perfect results every time.

Sausage Selection and Preparation:

Choose bulk breakfast sausage rather than Italian sausage for authentic flavor
Sage-flavored sausage adds the most traditional Southern taste
Break the sausage into small, uniform pieces for even distribution in the gravy
Let the sausage develop some crispy brown bits – they add incredible flavor
Don’t drain all the fat; you need 2-3 tablespoons for the roux

Roux Technique:

Cook the flour long enough to eliminate the raw flour taste – at least 2 minutes
Keep the heat at medium-low once you add flour to prevent burning
Make sure every piece of sausage is coated with flour before adding milk
The roux should smell nutty, not raw or burned
If you see any dry pockets of flour, stir them in before adding liquid

Milk Addition and Consistency:

Always add milk gradually, especially the first additions
Whisk constantly when adding milk to prevent lumps
Use whole milk for the creamiest, richest gravy
Don’t panic if it looks thin at first – it needs time to thicken
The gravy will continue to thicken as it cools, so err on the slightly thin side
Keep extra milk handy for adjusting consistency

Seasoning and Flavor:

Use more black pepper than you think you need – it’s a key flavor component
Taste before adding all the salt; some sausage brands are quite salty
Red pepper flakes add subtle heat without making it spicy
Season at the end and adjust after tasting
Fresh cracked black pepper tastes better than pre-ground

Common Problems and Solutions:

Lumpy gravy: Whisk more vigorously when adding milk; if lumps persist, use an immersion blender
Too thick: Whisk in milk 2 tablespoons at a time until desired consistency
Too thin: Continue cooking longer, or make a slurry with 1 tablespoon flour and 2 tablespoons milk, whisk it in, and cook for 2-3 minutes
Burned taste: You cooked the roux too long or at too high heat; start over
Greasy gravy: You had too much fat in the pan; blot excess next time or add a bit more flour

For another comforting breakfast option, try my Protein Waffle Recipe.

What to Serve with Sausage Gravy

Sausage gravy is incredibly versatile and pairs beautifully with numerous breakfast and brunch items.

Classic Pairings:

Buttermilk biscuits – The traditional and most beloved combination; split them while hot and smother with gravy
Scrambled eggs – Creamy scrambled eggs alongside or underneath gravy creates the ultimate breakfast plate
Hash browns or Breakfast Potatoes – Crispy potatoes provide textural contrast to creamy gravy
Toast or English muffins – When you don’t have time to make biscuits, toasted bread works wonderfully
Grits or polenta – Popular Southern combination that’s incredibly comforting
Fried chicken – Pour sausage gravy over fried chicken for an indulgent brunch dish
Waffles – Savory waffles with sausage gravy make an impressive brunch presentation

Complete Breakfast Spread:

Round out your breakfast table with fresh fruit, crispy bacon or sausage patties, orange juice, and hot coffee. Add some Deviled Eggs if you’re serving a crowd for brunch.

If you’re planning a Southern breakfast feast, consider adding Cheesy Potatoes Recipe to the menu.

Variations of Sausage Gravy

While traditional sausage gravy is hard to beat, these variations can add new dimensions or accommodate dietary needs.

Spicy Sausage Gravy:

Use hot Italian sausage or spicy breakfast sausage instead of mild
Add an extra 1/4 teaspoon red pepper flakes or a pinch of cayenne pepper
Stir in a tablespoon of hot sauce at the end for extra kick
Top with sliced jalapeños when serving

Herbed Sausage Gravy:

Add 1 teaspoon fresh thyme leaves while cooking the sausage
Stir in 2 tablespoons fresh chopped parsley at the end
Include 1/2 teaspoon dried sage if your sausage isn’t already sage-flavored
Add a sprinkle of fresh chives as garnish

Mushroom Sausage Gravy:

Sauté 8 ounces sliced mushrooms with the sausage until golden
The mushrooms add earthy flavor and stretch the recipe to feed more people
Baby bella or cremini mushrooms work best

Turkey Sausage Gravy:

Substitute turkey breakfast sausage for pork sausage
You’ll likely need to add 2-3 tablespoons butter since turkey is leaner
The flavor will be slightly different but still delicious
This variation has less fat and fewer calories

Lighter Version:

Use 2% milk instead of whole milk (gravy will be slightly thinner)
Reduce butter to 1 tablespoon or omit if sausage renders enough fat
Choose a reduced-fat turkey sausage
This won’t be as rich but still satisfying

Cheesy Sausage Gravy:

Stir in 1/2 cup shredded sharp cheddar cheese at the end
Whisk until melted and smooth
The cheese adds richness and creates an even more indulgent gravy

Sausage and Bacon Gravy:

Cook 4 strips of bacon, chop, and add to the gravy
Use the bacon grease as part of your fat for the roux
Double pork flavor that’s incredibly savory

Gluten-Free Sausage Gravy:

Replace all-purpose flour with a 1:1 gluten-free flour blend
Some readers report success with this substitution
The texture may be slightly different but still works

Another breakfast classic to explore is Vegan Waffle Recipe.

Storage and Reheating

Proper storage ensures your leftover sausage gravy tastes just as good the next day.

Refrigerator Storage:

Let the gravy cool to room temperature before storing
Transfer to an airtight container within 2 hours of cooking
Store in the refrigerator for up to 3-4 days
The gravy will thicken considerably as it chills – this is normal
Label the container with the date to track freshness

Freezer Storage:

Sausage gravy freezes well for up to 3 months
Cool completely before freezing
Use freezer-safe containers or heavy-duty freezer bags
Leave 1/2 inch of space at the top for expansion
Freeze in portion sizes you’ll actually use (1-2 cup portions work well)
Thaw overnight in the refrigerator before reheating

Reheating on the Stovetop (Best Method):

Place the cold gravy in a saucepan over medium-low heat
Add 2-4 tablespoons of milk to help thin it out
Whisk frequently as it heats to prevent scorching
Continue adding small amounts of milk until you reach desired consistency
Heat until steaming hot throughout, about 5-7 minutes
Taste and adjust seasoning if needed

Reheating in the Microwave:

Place gravy in a microwave-safe bowl
Add 1-2 tablespoons milk and stir
Microwave on 50% power in 30-second intervals
Stir well between each interval to distribute heat evenly
Continue until heated through, adding more milk as needed
Total time will be 2-3 minutes depending on quantity

Reheating Tips:

Always add milk when reheating – the gravy will be too thick otherwise
Reheat gently over medium-low heat to prevent separating
Stir frequently to prevent scorching on the bottom
Don’t overheat or boil, which can cause the gravy to break
Reheated gravy may need additional salt and pepper

For more make-ahead breakfast options, try my Mochi Waffle Recipe.

Nutritional Facts

Per serving (based on 6 servings):

Calories: 385
Total Fat: 29g
- Saturated Fat: 12g
- Trans Fat: 0g
Cholesterol: 72mg
Sodium: 658mg
Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugars: 6g
Protein: 14g
Vitamin A: 8% DV
Vitamin C: 2% DV
Calcium: 15% DV
Iron: 8% DV

Nutritional Notes:

This is a rich, indulgent breakfast dish meant for occasional enjoyment
Using turkey sausage and 2% milk can reduce fat and calories
Most of the sodium comes from the breakfast sausage
Provides substantial protein to keep you satisfied through the morning
The nutritional values are estimates and may vary based on specific ingredients used
One serving is approximately 1/2 cup of gravy

Note: Nutritional information is calculated automatically and should be used as an approximation.

You might also like my Healthy Banana Bread Recipe for a healthier breakfast option.

Health Benefits of Key Ingredients

While sausage gravy is admittedly an indulgent dish, its ingredients do offer some nutritional value.

Pork Sausage:

High-quality protein – Essential for muscle maintenance, enzyme production, and immune function
B vitamins – Particularly B12, which supports nerve health and energy metabolism
Minerals – Provides iron, zinc, and selenium important for various bodily functions
Satisfying fats – Helps keep you full longer and aids absorption of fat-soluble vitamins

Whole Milk:

Calcium – Critical for bone health, muscle function, and nerve transmission
Vitamin D – Works with calcium for bone health and supports immune function
Protein – Contains all nine essential amino acids for complete nutrition
Vitamin A – Important for vision, immune function, and skin health
Phosphorus – Works with calcium to build strong bones and teeth

Black Pepper:

Piperine – The active compound may enhance nutrient absorption, particularly curcumin
Antioxidants – May help fight free radical damage
Digestive support – Stimulates digestive enzymes and may improve gut health
Anti-inflammatory properties – May help reduce inflammation in the body

Butter:

Vitamin A – Supports vision, immune function, and cell growth
Vitamin K2 – Important for bone health and cardiovascular health
Conjugated linoleic acid (CLA) – May have beneficial effects on body composition
Butyrate – Short-chain fatty acid that supports gut health

Balance and Moderation:

While sausage gravy provides protein, calcium, and various vitamins, it’s high in saturated fat and sodium. Enjoy it as an occasional treat rather than a daily breakfast. Balance your meal with fresh fruit, vegetables, or a side salad to add fiber and micronutrients.

For a more balanced breakfast, consider pairing this with Healthy Hummus Recipe and fresh vegetables.

FAQs About Sausage Gravy

1. Can I make sausage gravy ahead of time?

Yes, you can make sausage gravy up to 2 days ahead. Store it in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of milk to restore the proper consistency.

The gravy will thicken as it cools, so you’ll need to thin it out when reheating. I find that making it the night before works well for big holiday breakfasts when you’re trying to manage multiple dishes at once.

2. Why is my sausage gravy lumpy?

Lumpy gravy usually happens when you add the milk too quickly or don’t whisk vigorously enough. The key is adding milk gradually at first and whisking constantly to incorporate the flour smoothly.

If you do end up with lumps, use an immersion blender to smooth them out, or press the gravy through a fine-mesh strainer. For future batches, make sure your roux is smooth before adding any liquid, and switch to a whisk as soon as you start adding milk.

3. Can I use a different type of milk?

You can use 2% milk, but the gravy won’t be as rich and creamy, and it may be slightly thinner. I don’t recommend using skim or 1% milk as they produce a very thin, watery gravy.

Half-and-half or heavy cream will make an even richer gravy if that’s your preference. Non-dairy milk alternatives like almond or oat milk can work, but they may not thicken as well and will change the flavor profile.

4. What’s the difference between sausage gravy and regular white gravy?

Sausage gravy contains crumbled breakfast sausage, which flavors the entire gravy and adds texture. Regular white gravy (also called cream gravy or country gravy) is made with just fat (usually butter), flour, and milk without any meat.

The sausage in sausage gravy provides savory, seasoned pork flavor throughout, while white gravy has a more neutral, creamy taste. Both use the same basic technique of making a roux and adding milk.

5. How do I prevent my gravy from being too thick or too thin?

The key to perfect consistency is patience and proper technique. If your gravy is too thick, whisk in milk 2 tablespoons at a time until it reaches the right consistency.

If it’s too thin, continue cooking it longer to allow more evaporation, or make a slurry with 1 tablespoon flour whisked into 2 tablespoons cold milk, then whisk this into the simmering gravy. Remember that gravy thickens as it cools, so pull it from the heat when it’s slightly thinner than your target consistency.

For more Southern comfort food inspiration, check out my Brown Gravy Recipe.

Final Thoughts

There’s something incredibly satisfying about making sausage gravy from scratch. It’s one of those recipes that connects us to generations of Southern cooks who knew how to create magic with simple ingredients.

The first time you nail this recipe, you’ll understand why it’s been a breakfast staple for over a century. The creamy, peppery gravy clinging to a hot biscuit is pure comfort food perfection.

I hope this recipe becomes a weekend tradition in your home like it is in mine. Give it a try next Saturday morning and let me know how it turns out! Drop a comment below with your results, or share a photo on social media. I love seeing your homemade sausage gravy creations.

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