If you’re craving the kind of Southern Sausage Gravy that makes you pause mid-bite and say “oh my word,” you’ve found it. This isn’t some bland, watery gravy. It’s thick, creamy, packed with sausage, and loaded with that classic black pepper bite. It’s the only sausage gravy recipe you’ll ever need.
I’ve been making sausage gravy since I was barely tall enough to reach the stovetop and let me tell you, this one’s the real deal. No shortcuts, no canned mixes, just classic, made-from-scratch Southern gravy that’s been tested to perfection. It’s the kind of breakfast you make when you want to slow down, gather around the table, and show your people a little love. The best part? It comes together in less than 20 minutes.
Most sausage gravy just doesn’t meet all the criteria. It’s either too runny, lacking flavor, or tastes like floury milk with a few sausage bits thrown in. Not this one. This gravy is rich, creamy, and boldly seasoned with cracked black pepper and savory sausage drippings. Just like it should be. It’s been a staple in my kitchen for years, and once you try it, I have a feeling it’ll be a regular in yours, too. You’ll see why this is the best sausage gravy recipe and is the kind of comfort food you crave.
Ingredients You Need to Make Homemade Sausage Gravy
Breakfast Sausage – You want a good-quality pork breakfast sausage here. One with sage is ideal for that signature Southern flavor, but it’s not required. Having the right sausage can be the difference between a bland sausage gravy and a great sausage gravy. The sausage brings all the richness, seasoning, and drippings that build the base of your gravy. I feel like the best sausage for gravy is one that is packed with flavor and you’d eat on its own.
Butter – If you sausage doesn’t render much fat, you might a little extra butter. But even if it does render enough, adding a small pat of butter gives it richness and a silky finish.
All-Purpose Flour – Flour combines with the sausage drippings to create a simple roux. It thickens the gravy without changing the flavor, and cooking it for a minute or two removes any raw taste.
Whole Milk – Whole milk is best for that creamy, smooth consistency. It keeps the gravy rich without being heavy. Start with a little less and add more as needed to get the texture just right.
Salt – Just a pinch is all you need. Most of the flavor comes from the sausage. Add it at the end so you can taste and adjust based on how salty your sausage is.
Freshly Cracked or Ground Black Pepper – This is what makes it Southern. That bold, peppery bite balances the richness of the gravy and gives it that classic flavor.
Garlic Powder (Optional) – It’s not traditional, but just a pinch can add depth and round out the savory notes without making the gravy taste garlicky.
Crushed Red Pepper Flakes (Optional) – Totally optional, but if you like a subtle kick, this adds a nice little heat that doesn’t overpower.
How to Make Sausage Gravy
- Start by cooking your breakfast sausage in a large skillet over medium heat. Break it up with a spoon or this meat chopper (one of my favorite kitchen tools!) as it browns and don’t rush this step. You want those deep, golden-brown bits for maximum flavor. Once the sausage is fully browned and cooked through, add in the butter. Let the butter melt and stir it to combine.
- Once the butter is melted, sprinkle the flour right over the top. Stir it in and let it cook for 1-2 minutes. This helps get rid of that raw flour taste and forms the base for your homemade sausage gravy.
- Pour in the milk a little at a time, stirring constantly to avoid lumps. This is where the gravy starts to come together. It’ll be thick, creamy, and just the right consistency. Start with less and add more as needed, depending on how thick you like your gravy.
- Add freshly cracked black pepper along with a pinch of salt. If you’re using garlic powder or red pepper flakes, now’s the time to stir them in as well.
- Let the gravy simmer over medium-low heat for about 5-7 minutes, stirring often, until it’s thickened to your liking. It should coat the back of a spoon and have a smooth, rich texture.
- Give it a quick taste and adjust the seasoning if needed. Every sausage is a little different, so you might need an extra pinch of salt or pepper to make it just right.
- Your gravy is ready to serve! Serve it up over warm, fluffy biscuits.
Tips for Making Homemade Gravy with Sausage
- Use good quality sausage. Having the right sausage for biscuits and gravy is key. The sausage is the star here, so go with one you really love. One with sage adds classic Southern flavor, but mild or spicy both work, depending on your preference.
- Don’t drain the drippings. Those sausage drippings are key for building both flavor and your roux. Unless your sausage is overly greasy, keep them in the pan for that rich, savory base.
- Cook the flour for a full minute. Letting the flour cook for a minute or two before adding the milk prevents that raw, floury taste you get in bland versions. It also helps thicken the gravy properly.
- Add the milk slowly. This helps you avoid lumps and gives you full control over the consistency. Start with less and add more as it thickens, especially if you like a thinner or creamier gravy.
- Don’t be shy with the pepper. What makes this a true peppery sausage gravy is that bold black pepper flavor. Add it to taste, but lean in, you that Southern kick!
- Adjust the seasoning at the end. Since sausage brands vary in saltiness, it’s best to wait until the gravy is finished before tasting and adjusting the salt.
- Keep the heat low once the milk is in. Once the milk is added, keep your heat at medium-low. Too much heat can make the milk scald or the gravy too thick too fast.
- Add a splash of milk if needed. It thickens as it sits, so if it feels a little too tight, just stir in a splash of milk before serving to loosen it up.
Storage and Make Ahead Tips for Old Fashioned Sausage Gravy
Refrigerating Leftovers
Store any leftover gravy in an airtight container in the fridge for up to 4 days. It may thicken a bit as it cools, but a splash of milk when reheating will bring it right back to that smooth, creamy consistency.
Freezing Sausage Gravy
Yes, you can freeze it! Let the gravy cool completely, then transfer to a freezer-safe container or zip-top bag. It will keep well for up to 2 months. Just be sure to leave a little room at the top of the container for expansion.
Reheating Tips
To reheat, warm the gravy in a saucepan over medium-low heat or in the microwave at 50% power in 30-second increments. Stir frequently and add a splash or two of milk as needed to loosen it up. It reheats great and still tastes homemade.
Make Ahead Option
Want to prep ahead? You can fully cook the sausage gravy up to 2 days in advance and store it in the fridge. Just reheat it gently with a little milk before serving. It’s a great time-saver for brunch or busy weekend mornings.
FAQs
Yes, it freezes well. Let it cool completely before transferring it to a freezer-safe container. It’ll keep for up to 2 months. Thaw it in the fridge overnight, then reheat gently with a little milk to loosen it up.
A classic pork breakfast sausage is best, especially one with sage for that traditional Southern flavor. Mild or spicy both work well. Just make sure it’s not too lean since the drippings help create a rich, flavorful gravy.
Whole milk gives you the creamiest results, but 2% will also work in a pinch. I don’t recommend skim milk. It tends to make the gravy too thin and less flavorful.
Absolutely. This easy sausage gravy can be made up to 2 days in advance and stored in the fridge. Just reheat it slowly and stir in a splash of milk to bring back the creamy texture.
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Breakfast Sausage Gravy
Ingredients
- 1 pound breakfast sausage pork, preferably with sage
- 1 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2½ cups whole milk add more for thinner consistency
- ½ teaspoon salt or to taste
- ½-¾ teaspoons freshly cracked or ground black pepper start with ½ and adjust to taste for more (up to ¾-1 teaspoons)
- ¼ teaspoon garlic powder optional, but adds depth
- ¼ teaspoon crushed red pepper flakes optional, for a slight kick
Instructions
- In a large cast iron skillet over medium heat, brown the sausage, breaking it up with a spoon as it cooks. You want it nice and crumbly with deep brown bits for flavor. Don’t drain the fat. This is where the magic starts. (1 pound breakfast sausage)
- Once the sausage is browned, add the butter. Let it melt and mix it to combine it with the sausage. (1 tablespoon unsalted butter)
- Once the butter is melted, sprinkle the flour evenly over the meat. Stir well to coat the sausage and let it cook for 2-3 minutes. This cooks off the raw flour taste and starts building that roux-like base.(¼ cup all-purpose flour)
- Gradually stir in the milk, about ½ cup at a time, whisking constantly to avoid lumps. Scrape up any flavorful bits from the bottom of the pan.(2½ cups whole milk)
- Add salt, black pepper, garlic powder, and red pepper flakes (if using). Keep whisking until the gravy thickens—about 5–7 minutes over medium-low heat. If it gets too thick, add a splash more milk.(½ teaspoon salt, ½-¾ teaspoons freshly cracked or ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes)
- Give it a taste and adjust the salt or pepper as needed. You want a peppery backbone without overwhelming the creamy richness.
- Serve hot over fresh, buttery biscuits.
Video
Notes
- Sausage tip: A breakfast sausage with sage gives classic Southern flavor, but you can use mild or spicy depending on your taste. Avoid lean sausage unless you’re okay adding extra butter or fat to make up for it.
- Consistency tip: The gravy will thicken as it sits. If it gets too thick, just stir in a splash of milk until it loosens back up.
- Make ahead: You can make the sausage gravy up to 2 days in advance. Store in the fridge and reheat gently with milk to restore the creamy texture.
- Freezer-friendly: This gravy freezes well! Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Serving idea: Serve over warm biscuits for a classic Southern breakfast, or spoon over toast, hash browns, or eggs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
