This is the BEST Southern Sausage Gravy, made from scratch and ready in under 30 minutes! Creamy country-style sausage gravy is perfect served over warm split buttermilk biscuits. One of our favorite breakfast recipes of all times!
Southern Sausage Gravy
Biscuits and Sausage gravy is the all-American breakfast staple. It’s a warm, comforting way to start the day. Or end it. #BrinnerRocks
Okay. I would eat it any time of day.
Good sausage gravy is hard to find, and I’m guessing you wouldn’t expect that you can make the BEST southern sausage gravy right in your own kitchen. This country gravy is warm and creamy, and you’ll want to make it again and again.
This simple recipe features your favorite kind of pork sausage, along with a few other pantry staples. But when they come together? 💣
It’s super easy to make ahead. Just make it the night before, cover, refrigerate, and follow the reheating instructions in the recipe in the morning. Super fast, simple, and delicious breakfast in the morning!
My secret ingredient to take it to the next level is white pepper. It might sound simple, but it adds the perfect amount of smooth spice without quite as much punch as black pepper.
What is Sausage Gravy?
Sausage gravy is a southern staple that is exactly what it sounds like. White gravy with sausage in it. It’s traditionally served over biscuits.
Will Sausage Gravy Thicken as It Cools?
Yes, it will. Always pull your gravy off the heat when it’s just a touch runnier than you’d like it because it will continue to thicken a bit as it cools.
It only thickens to an extent though, so if the gravy is still the consistency of milk, it won’t suddenly turn into gravy when it cools.
Can You Freeze Sausage Gravy?
Yes, you can! Allow prepared Southern sausage gravy to cool completely. Then, transfer it to an airtight freezer bag or container. Freeze for up to 3 months.
To use, thaw overnight in the refrigerator. Reheat in a skillet on the stove over medium heat.
To reheat in the microwave, transfer to a microwave safe bowl. Microwave on high for 1 minute. Stir. Then microwave in 30 second intervals until gravy is warm. Microwaving for too long at once will cause the gravy to separate, so be sure to only do it in short bursts.
What to Serve with Sausage Gravy
Southern sausage gravy is usually thought to go with biscuits. You can serve them with my favorite sky-high fluffy southern biscuits. It goes great on hashbrowns and fried potatoes, as well, for a gluten free option.
Sausage gravy also goes great on other breakfast foods, such as over breakfast burritos or on chicken fried steak.
You can try out a biscuits and gravy breakfast casserole, or just use it as the creamy base in any casserole instead of “cream of” soups.
More Southern Recipes You’ll Love
- Southern Buttermilk Biscuits – the best biscuits to eat with this best ever gravy.
- Southern Chicken Fried Steak – another southern breakfast staple. Crispy breaded steak smothered in gravy.
- Farmer’s Breakfast Skillet – skillet fried potatoes and veggies topped with a sunny side up eggs.
- Southern Chicken and Dumplings – warm southern comfort food with soft dumplings and juicy bites of chicken.
- The BEST Chicken Pot Pie – literally the best ever. It’s our family’s favorite dinner.
Southern Sausage Gravy
Ingredients
- 1 pound ground pork sausage
- ⅓ cup flour
- 3-4 cups milk
- ¼ teaspoon white pepper
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, brown sausage until no longer pink.
- When sausage is cooked through, add flour to the skillet and stir to combine. Allow to heat through, about 2 minutes.
- Slowly add milk, about ½ cup at a time to prevent lumps, whisking the whole time. Milk should thin out the mixture. If the gravy is very thin at 3 cups, then that's enough. If it's still thick, add another ½ cup, until it reaches the desired consistency.
- Continue cooking and stirring to prevent lumps or sticking, until gravy comes to a low simmer and thickens.
- When gravy has thickened, add white pepper, and salt and black pepper to taste.
- Serve right away over warm biscuits.
Video
Notes
- Sausage: You can use hot, mild, or sage sausage, whatever your personal preference. We almost always use mild sausage.
- This recipe cooks up perfectly in a large cast iron skillet like this one.
- Be sure to whisk often (near constant) to prevent lumps!
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezer Directions: Allow prepared gravy to cool completely. Then, transfer it to an airtight freezer bag or container. Freeze for up to 3 months. To use, thaw overnight in the refrigerator.
- Reheat Instructions: Reheat in a skillet on the stove over medium heat until desired temperature has been reached. To reheat in the microwave, transfer to a microwave safe bowl. Microwave on high for 1 minute. Stir. Then microwave in 30 second intervals until gravy is warm. Microwaving for too long at once will cause the gravy to separate, so be sure to only do it in short bursts.
Nutrition
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I’m so glad to have found this recipe this weekend! It was the perfect thing for Sunday late breakfast. I put two freezer biscuits in the air fryer while cooking the sausage and it worked out perfectly. I’ve saved the leftover in individual freezer portions for next time.
Oh wow – this is the gravy I can use with so many of my favorite recipes. Surprised you can make it in under 30 minutes – that is just perfect!
Love it !! Such basic ingredients but so much flavor in there.. You can feel the real flavor of the meat in there
I am a gravy appreciator and this sounds savory and delicious! Bookmarking!
This is amazing!! I love sausage gravy but I did not know I could freeze it! Thank you for this now a can make extra next time I make it!
This is total breakfast treat. Delicious and so easy and yet so yum. My family to love it.
Oh yum! I just love a good homemade sausage and biscuits recipe. 🙂
This is totally different to the gravy we are used to in the UK, but it looks amazing.
This was so easy to make, so creamy! Yum!!!
My family loves a good, comforting American breakfast meal. We would try your recipe this week, and make it with white pepper. Can’t wait!
Love this recipe! I always freeze my leftover gravy. Then my kids can pull it out when they want a quick breakfast. 🙂