Southern Sausage Gravy
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Southern Sausage Gravy —browned breakfast sausage crumbled in a rich spicy homemade white gravy seasoned to perfection.
Southern Sausage Gravy is a southern dish of cooked pork breakfast sausage in a quick milk-based gravy made in the same pot. It’s typically seasoned with black pepper and paprika depending on preference. I add a little chili powder and cayenne to mine but you can leave it out if you can’t eat spice.
Southern Sausage Gravy spooned over a couple of Classic Southern Flaky Biscuits is the ultimate southern comfort breakfast meal. Make a full down-home spread with Buttered Grits, Cheesy Scrambled Eggs, and Home Fries.
What you need to make sausage and gravy
Breakfast sausage roll
Sausage gravy required very little ingredients to make a big taste. Choose a brand of sausage that’s not too fatty. Very fatty sausage will render little meat in the end and will make the gravy very greasy even after draining. Try Bob Evans or Jimmy Deans sausage rolls.
Cook the breakfast sausage in a skillet over medium heat using a spatula to break us the meat as it cooks. If the meat is very fatty, drain most of the excess fat retaining 1-2 tablespoons.
Make a hole in the center of the pan and place the butter there to melt. Follow with the flour and whisk into a paste or roux.
Gradually pour in the milk while whisky to dissolve the roux.
Let the gravy thicken slightly before seasoning with salt, pepper, and chili spices.
Remove the pan from the heat. Serve the gravy immediately over biscuits or bread.
This gravy will freeze nicely in a freezer safe bag. Simply pour completely cooled gravy into a quart freezer bag. Seal the bag, removing excess air. Lay the bag flat and place in the freezer. You can us a baking sheet to keep the packet flat while freezing. It will last for 2 months.
How to reheat gravy
To reheat, defrost the gravy before placing it in a skillet over medium-low heat. Whisk consistently and adjust the heat as needed to avoid scorching.
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Southern Sausage Gravy
- 1 lb breakfast sausage
- 3 c milk
- 4 tbsp flour
- 2 tbsp butter
- 1/4 salt or to taste
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 1/4 tsp chili powder
- 1/4 tsp paprika
- Cook the breakfast sausage in a skillet over medium heat using a spatula to break us the meat as it cooks. If the meat is very fatty, drain most of the excess fat retaining 1-2 tablespoons.
- Make a hole in the center of the pan and place the butter there to melt. Follow with the flour and whisk into a paste or roux.
- Gradually pour in the milk while whisky to dissolve the roux. Let the gravy thicken slightly before seasoning with salt, pepper, and chili spices. Remove the pan from the heat. Serve the gravy immediately over biscuits or bread.
Wow, such a lovely gravy recipe. I love spicy flavors in this. I can’t wait to give this a try. My family will like this, I’m sure.
This is such an amazing gravy recipe! My new go-to recipe!
This was my first time trying sausage gravy and I was so happy I did! It was so delicious and made the perfect brunch dish (served with biscuits). So comforting and will be making soon again!
I’m so glad you enjoyed!
I love this breakfast! Saving your recipe for the weekend! It is going to be a hit!
This gravy was absolutely delicious. I can’t wait to make it again.