This homemade sausage gravy brings cozy, Southern comfort to your table. Savory breakfast sausage simmers in a creamy white gravy that’s perfect for smothering warm country biscuits.
- How To Serve Homemade Sausage Gravy
- How Do You Fix Bland Sausage Gravy?
- Recipe
Ingredients
The ingredients for this sausage gravy are simple pantry staples. This classic Southern breakfast sauce relies on a few basic components for rich flavor and creamy texture.
- Uncooked pork breakfast sausage (or your preferred sausage)
- All-purpose flour
- Milk (2% or whole) and water
- Butter (optional) or reserved cooking fat
- Salt and black pepper
Sausage. Pork breakfast sausage is traditional, but turkey sausage, plant-based crumbles, or crumbled patties can be used. Fully cooked patties can be broken up and reheated in the skillet too.
Butter or fat. Some sausages release plenty of fat while cooking; others, like lean turkey sausage, can be a bit dry. Adding a tablespoon or two of butter—or a spoonful of reserved bacon grease—adds flavor and helps create a silky gravy.
Flour. All-purpose flour works well as the thickening agent. Measure carefully for the best texture.
Milk and water. I typically use 2% milk and stretch it with water for a lighter gravy—half milk, half water. You can substitute half-and-half or cream for a richer result, just reduce the water accordingly. Canned milk, crema, or whatever you have on hand will work in a pinch.
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How To Serve Homemade Sausage Gravy
This Southern gravy is classic over hot biscuits or toasted bread. It also works well on breakfast pizza, over rice, or spooned atop mashed potatoes—its savory creaminess complements many dishes.
Serve with scrambled eggs or a side of bacon for a hearty breakfast. If you prefer a little heat, sprinkle in red pepper flakes or add freshly ground black pepper when serving.
How To Store Leftovers
Store leftover gravy in an airtight container in the refrigerator for up to two days. Gravy thickens as it cools, so stir in a splash of milk or water when reheating. Reheat gently on the stovetop over low heat or in short bursts in the microwave, stirring frequently to restore a smooth consistency.
How Do You Fix Bland Sausage Gravy?
If your gravy tastes floury or flat, it usually needs seasoning. Add more salt and freshly ground black pepper, or a pinch of red pepper flakes for heat. A little garlic powder can add depth without changing the classic profile.
For more pronounced flavor, use sausage seasoned with sage or add a small amount of sage powder to the gravy—add gradually and taste as you go, since sage is potent.
Recipe
Southern Sausage Gravy
Equipment
- Large skillet
Ingredients
- 1 pound Pork Breakfast Sausage (mild or medium)
- 2 tablespoons Butter (optional)
- 2 cups 2% Reduced Fat Milk
- 1/2 cup All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 cups Water, divided
Instructions
- In a large skillet over medium-high heat, break apart and cook the sausage until browned, about 12–16 minutes. If the sausage is dry, stir in 2 tablespoons of butter and let it melt.
- While the sausage cooks, whisk together the milk, flour, salt, and pepper in a large measuring cup until smooth and lump-free.
- Add the milk mixture to the skillet and stir to combine. Cook, stirring gently, until the mixture begins to thicken, about 3–6 minutes.
- Slowly stir in one cup of water, allow it to heat and incorporate for 1–3 minutes, then add the second cup. Reduce heat to medium and simmer, stirring occasionally, until the gravy reaches your desired thickness, about 6–10 minutes.
For more details, check the recipe information in the 24Bite post.
Notes
Percent Daily Values are estimates and based on a 2,000 calorie diet. Ingredient amounts and nutrition calculations may vary by brand and product. If you have specific dietary needs, verify values using package labels or a nutrition calculator.
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