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!
Course Breakfast, Sauce
Cuisine American
Keyword Sausage Gravy, Southern Sausage Gravy
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 12servings
Calories 157kcal
Author Michelle
Ingredients
1poundground pork sausage
⅓cupflour
3-4cupsmilk
¼teaspoonwhite 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 skilletlike 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.