Southern Sausage Country Gravy Recipe (Easy to Make)

This is how I make my homemade Southern Sausage Gravy. There’s nothing better than biscuits and gravy in my opinion – YUM! It’s super simple to make too.

Southern Sausage Gravy

I have to admit it. Biscuits and gravy is my favorite food of all time.

Nothing, and I do mean nothing, can even come close to touching it. By far, it is the best thing I could ever possibly put into my mouth. At least, that is, when it’s done right.

And y’all, as much as I love biscuits and gravy – let me assure you, this is one thing that I am 110% sure that I know how to do right!

First off, the biscuits have to be my Mama’s buttermilk biscuits.

At a close second, you can go with my 3-ingredeint biscuits.

But please please please – do not use those horrible biscuits that you have to bang against the counter to get to open.

I call them ‘Whomp ’em biscuits’ because you gotta whomp ’em against the counter to get the danged tube to even open.

No, just no. Crescent rolls, yes. Those can come in a tube. But biscuits? No. They can not.

And I promise you, making biscuits with my Mama’s pizza cutter method is absolutely easy and totally foolproof. Try them, you’ll see..

This sausage gravy will quickly become a favorite breakfast recipe for anyone who tries it. It’s a hearty, satisfying start to the day!

Why You’ll Love My Southern Sausage Gravy Recipe

• Simple to Make: This recipe uses simple ingredients that you likely already have in your kitchen. It comes together quickly and easly. 
• Classic Southern Comfort: My southern sausage gravy recipe is the ultimate comfort food. It brings the warmth and tradition of the South straight to your breakfast table! 
• Perfect Pairing with Biscuits: This gravy pairs perfectly with homemade buttermilk biscuits and is how I like to eat it best. 
• A Taste of the South: My recipe brings the authentic taste of a southern classic to your kitchen. It’s a true, genuine southern-style sausage gravy that’s hard to beat. 

What Sets My Southern Sausage Gravy Recipe Apart

Most the time when I see folks making sausage gravy, they use just the sausage drippings.

That’s is all well and good, but me? I add just a little bit of butter (just a couple of pats) to the drippings, and let me tell you – it makes a huge difference in the final outcome!

It’s just a little bit yummier and a little bit creamier with the added butter. Butter gives the flour a little extra moisture to grab on to when making your roux for the gravy.

It doesn’t take long to make sausage gravy from scratch at all. I’ve got it all down to a science these days and can have homemade biscuits and gravy on the table in 20 minutes flat. Lots and lots of practice is always a good thing 🙂

This southern sausage gravy recipe is a classic favorite, especially on special occasions like Christmas morning or Sunday brunch after church. 

Ingredients for Southern Sausage Gravy

• Breakfast Sausage: For the best results, choose a high-quality breakfast sausage (either spicy or mild). Brands like Jimmy Dean are popular choices. If you’re looking for a healthier option, turkey sausage can be a great substitute.
• Butter: Adds richness to the gravy. If you’re out of butter, bacon grease is an excellent alternative, adding a deeper flavor profile.
• Flour: Just a few tablespoons are needed to achieve that nice, creamy consistency you want in a country gravy.
• Milk: Whole milk milk works best for making the creamy gravy, but you can also use 2% if you prefer. For a richer gravy, you can use part heavy cream and part milk.
• Salt & Pepper: Black pepper is particularly important in giving this gravy its characteristic flavor. Adjust according to taste.

How to Make My Southern Sausage Gravy Recipe

1. Start with the sausage: On medium heat, use a large skillet to cook the breakfast sausage until it’s fully cooked and golden brown.
2. Separate sausage from grease: Once your sausage is cooked, use a slotted spoon to remove it from the skillet. Make sure to leave the sausage grease in the pan, as it helps develop the gravy’s flavor.
3. Make the roux: Add butter to the skillet with the sausage grease and melt it over medium heat. This is where you scrape up those tasty brown bits from the bottom of the skillet! Those brown bits help make country gravy taste so dang delicious!
4. Add flour: Sprinkle the flour into the butter and grease mixture. Whisk it well continually to combine with the drippings. Let the flour cook for about a minute to remove the raw flour taste. 
5. Pour in the milk: Gradually add milk to the skillet, whisking constantly so your gravy is velvety-smooth and not lumpy. Reduce the heat to low and let the gravy simmer. Stir occasionally until it thickens to your desired consistency, about 10 minutes. 
6. Season: Taste your gravy and season it with black pepper and salt to taste. For those who like a bit of heat, add a sprinkle of crushed red pepper flakes or a dash of cayenne pepper.
7. Combine with sausage: Add the cooked sausage back into the skillet, stirring it into the thick gravy.
8. Serve hot: Pour your homemade sausage gravy over warm, flaky biscuits for the perfect breakfast. 

Recipe Tips

• Stir Constantly: Once you add the flour, whisk it continuously. This helps prevent lumps.
• Cook the Flour: Let the flour cook until it’s golden brown. Slowly cooking the flour helps remove the raw flour taste.
• Gradually Add Liquid: Slowly add milk while stirring constantly. This gradual addition prevents lumps and creates a smooth, creamy gravy.
• Hot Sauce: A dash of hot sauce can add a kick to the gravy, adding a bit of heat for those who enjoy things spicy.

What to Serve with Southern Sausage Gravy

• Biscuits: Of course biscuits! That’s my #1 go-to for country-style sausage gravy!
• Pork Chops: Country gravy is so good over pork chops or for dipping pork nuggets into. 
• Hashbrowns: This gravy recipe is so good poured over hashbrowns. It’s even good served with my Hashbrown Casserole.

   

• Eggs: Whether scrambled, poached, or fried, eggs make a great addition to a plate of biscuits and gravy.

• French Fries: As an unconventional pairing, French fries drizzled with sausage gravy tastes as good as it sounds.

How to Store Leftovers

1. Let the Gravy Cool: After making your southern sausage gravy, allow it to cool to room temperature before storing. This helps prevent condensation inside the storage container, which can make the gravy too thin. Once cooled, Transfer the gravy to an airtight container.
2. Refrigerate: Southern sausage gravy can be stored in the refrigerator for 3 to 4 days for the best quality.
3. Reheat Gently: When ready to use, reheat the gravy on the stove over medium-low heat, stirring often. Add a splash of milk if the gravy is too thick.

Freezing Leftover Sausage Gravy

1. Prep for Freezing: Allow the gravy to cool completely. Freezing it while it’s still warm can cause ice crystals to form, affecting the texture.
2. Use Freezer-Safe Containers: Transfer the gravy into freezer bags or airtight containers designed for freezer storage. Remove as much air as possible from freezer bags to prevent freezer burn.
3. Freeze: Southern sausage gravy can be frozen for up to 3 months.
4. Thaw and Reheat: Thaw the gravy in the refrigerator overnight. Reheat it on the stove over medium heat, stirring frequently. Add a little milk to adjust the consistency if necessary.

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Southern Sausage Gravy

Ingredients

• 1 pound breakfast sausage
• 2-3 tablespoons butter
• 1/4 cup flour
• 3 cups milk whole milk or 2% works best
• salt & pepper to taste

Instructions

• Brown the sausage in a large skillet on medium heat until cooked through.
• Using a slotted spoon, remove the sausage from the pan leaving the drippings behind.
• Add the butter to the pan and melt, scraping up any browned bits with a whisk.
• Add in the flour once the butter is melted and stirred into the drippings and give it a good whisk to combine.
• Let the flour/butter mixture cook for about 60 seconds, then pour in the milk.
• Gradually whisk in the milk, reduce heat to low, and cook until thickened – about 10 minutes.
• Season to taste with salt and pepper. It’s also really good with some crushed red pepper flakes on top if you like a little kick!