Southern sausage gravy recipe is comfort food at its best.  Learn how to make this low carb breakfast staple from scratch.  Pour on top homemade buttermilk biscuits for a real Southern treat.  It's easy to make ahead and serve for a crowd the next day.

Prep Time: 5 minutes
person holding a forkful of biscuits and gravy
Breakfast

Southern Sausage Gravy Recipe

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This post was originally published on September 5, 2017.

Sausage gravy on biscuits is a classic Southern breakfast.  With only four ingredients, it is also quick to prep and simple to make.  This Southern staple is served at our church every Easter Sunday morning after the sunrise service.  It’s really popular with the congregation and gets rave reviews each year thanks to one man who faithfully makes this delicious morning treat.

person holding a plate of biscuits and gravy

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Two years ago, I happened to reach Bill Huber on his cell phone as he was driving down a lonely Georgia highway.  To my surprise, he had this recipe memorized, and he was able to share his unique method of making sausage gravy with me that sunny afternoon. 

What spices are in sausage gravy?

In our recipe for sausage gravy, we didn’t use any additional spices; there isn’t a need for it.  Of course, there is a small amount of salt in the butter.  We used Jimmy Dean regular sausage for this recipe, which has some spices in it.  Be sure to use whole milk and real butter for the best flavor.

person holding a forkful of biscuits and gravy

Is sausage gravy gluten free?

Our Southern sausage gravy can be gluten free if you substitute the flour with a gluten free thickening agent.  Try cornstarch, potato starch, or a gluten free flour blend that does not contain xanthan gum.  Arrowroot can become slimy when mixed with milk products, so don’t use it for thickening this gravy.

Is sausage gravy low carb?

Yes, sausage gravy is low carb.  It is also low in sugar and high in vitamin A.  For more nutritional facts, scroll down to the recipe card.  (Keep in mind that the nutrition facts also include the nutrition of 1 buttermilk biscuit per serving.)

plate of sausage gravy and biscuits with orange wedges

How much sausage do I need for 50 people?

If you need to make sausage gravy for a crowd of 50 people for a church or work function, use 6 pounds of sausage (2.72 kg), 1 1/2 cups of salted butter (345g), 3 cups of all-purpose flour (360g), and 1 gallon + 2 cups of whole milk (4.25 L).

Will sausage gravy thicken as it cools?

Yes, sausage gravy does thicken as it cools, so add milk when reheating to get the right consistency.

Can you reheat sausage gravy?

Yes, you certainly can!  If you are serving this to your family, reheat the sausage gravy in a large cast iron skillet over medium heat.  Whisk in 1/4 cup (60 ml) of whole milk to get the gravy the right consistency.

person holding a forkful of biscuits and gravy

How long will sausage gravy last in the fridge?

If you keep it covered in an airtight container, it should last for 3 days.  When ready to use, reheat on top of the stove on medium-low heat, stirring frequently.  Add a little milk if needed to thin the consistency.

Can sausage gravy be made ahead of time?

Why, of course!  It is actually better if you make it ahead of time.  If you make it the night before, it gives the sausage gravy plenty of time for the flavors to meld, making it taste even more amazing.

What is sausage gravy good on?

In the South, you must serve your sausage gravy on buttermilk biscuits.  They were made for each other.  If you don’t like your biscuits to get soggy, spoon on the gravy just before eating.  Other ideas are:

  • Grits
  • Waffles
  • Cornbread
  • Dumplings

plate of biscuits and gravy with orange slices

What goes with sausage gravy?

  • Buttermilk biscuits
  • Scrambled eggs
  • Bacon
  • Fruit salad
  • Sauteéd kale or spinach

How to Make Southern Sausage Gravy

Gather the ingredients for the sausage gravy: regular sausage meat, salted butter, all-purpose flour, and whole milk.

milk, sausage meat, butter, and flour

Brown the sausage in a large cast iron skillet over medium high heat.  Break the sausage into small pieces with a metal spatula.

Put the cooked sausage into a bowl and set aside.

putting browned sausage meat in a glass bowl

Melt the butter in the cast iron skillet over medium heat.

melted butter in a cast iron skillet

Whisk 1/2 cup of flour into the melted butter.

whisking butter and flour in a cast iron skillet

Keep whisking until the roux turns brown and smells nutty, about 4 minutes.

whisking the roux in a cast iron skillet

Pour 1/2 cup of the whole milk into a saucepan and set over medium heat.

adding milk to a saucepan

Whisk the hot roux to the milk, 2 tablespoons at a time.

adding browned roux to milk in a saucepan

Keep whisking and cooking until the milk-roux mixture is thick and pasty.

whisking roux and milk mixture in a saucepan

Add 1 cup of milk to the cooked sausage in the cast iron skillet.

adding milk to browned sausage in a cast iron skillet

Turn the heat to medium, and slowly whisk in the hot milk/roux mixture.

adding browned roux mixture to the cooked sausage

Whisk until blended.

whisking the roux and sausage in a cast iron skillet

Add the remaining milk.

adding milk to the sausage gravy

Simmer until thickened, about 4 minutes.  If the gravy seems too thin at this stage, don’t worry; it will thicken considerably as it cools.

whisking the sausage gravy in a cast iron skillet

Allow the gravy to cool in the skillet for at least 30 minutes.  If you have more time, transfer the sausage gravy to a bowl, cover and refrigerate for a few hours or overnight.  This step prevents the gravy from being too thick.

Reheat the gravy just before serving.  Put the gravy in a cast iron skillet over medium-low heat.  Whisk in 1/4 to 1/2 cup of whole milk to thin the gravy, as it will have thickened during the cooling time.

adding milk to thin sausage gravy

Serve the hot sausage gravy over homemade buttermilk biscuits and enjoy immediately.

sausage gravy in a cast iron skillet with biscuits and orange slices

Pro Tips for Making Sausage Gravy

  • No whole milk in the fridge?  Use half and half, evaporated milk, coconut milk, or almond milk.
  • Sausage gravy tastes best when it has time for the flavors to meld.  Chill it in the fridge for a few hours or overnight.
  • The gravy will thicken when it cools, so add milk when reheating to get the right consistency.
  • Need this for a crowd?  It’s easy to double, triple, or quadruple.
  • If you’re making this for a crowd, reheat in a crock-pot on low heat, then switch it to the warm setting for serving.
  • If you’re making this for your family, reheat the gravy in a large skillet on medium-low heat, then add 1/4-1/2 cup of milk to thin the gravy.

Southern sausage gravy is classic comfort food.  Make this ahead the night before and enjoy a hearty breakfast of buttermilk biscuits and gravy.

Our Go-To Kitchen Tools for Sausage Gravy

Hungry for more classic breakfast recipes?  Give these ones a try.

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The pleasure of a 5-star review for this sausage gravy recipe would be greatly appreciated.

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person holding a forkful of biscuits and gravy

Southern Sausage Gravy Recipe


  • Author: Brooke
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

Southern sausage gravy recipe is comfort food at its best.  Learn how to make this low carb breakfast staple from scratch.  Pour on top homemade buttermilk biscuits for a real Southern treat.  It’s easy to make ahead and serve for a crowd the next day.


Scale

Ingredients

  • 1 pound Jimmy Dean Regular pork sausage (453g)
  • 3 tablespoons salted butter (43g)
  • 1/2 cup all-purpose flour (60g)
  • 3 cups whole milk, reserve 1/2 cup to use when reheating (710 ml)

Instructions

  1. Brown the sausage.  Set a 10-inch cast iron skillet over medium high heat, then add the sausage and cook until browned.  Use a metal spatula to break up any clumps of sausage.  Spoon the sausage into a bowl and set aside.
  2. Make the roux.  Turn the heat to medium and add the butter.  Once it’s melted, whisk in the flour until smooth.  Continuously whisk the roux until it turns brown and smells nutty, about 4 minutes.
  3. Add roux to the milk.  Pour 1/2 cup of milk into a saucepan and set over medium heat, then whisk the roux into the milk, 2 tablespoons at a time.  Keep whisking the mixture until it’s thick and pasty.
  4. Thicken the gravy.  Add the sausage back to the cast iron skillet and pour in 1 cup of milk.  Turn the heat to medium, and slowly whisk in the hot milk/roux mixture until smooth.  Whisk in the remaining milk and simmer until thickened, about 4 minutes.  Don’t worry if the gravy is thin; it will thicken quite a bit during the cooling time.
  5. Cool.  Let the gravy cool in the skillet for at least 30 minutes before proceeding to the next step.  To keep the gravy until later, put the gravy in a bowl, cover, and refrigerate up to 3 days.
  6. Reheat.  Warm up the gravy just before serving.  Reheat the gravy in a cast iron skillet over medium-low heat, stirring frequently.  Since the gravy will have thickened during the cooling time, whisk in 1/4 to 1/2 cup of whole milk to thin the gravy to your preferred consistency.
  7. Serve.  Spoon the hot sausage gravy over homemade buttermilk biscuits and enjoy immediately.

Notes

  • The pleasure of a 5-star review for this sausage gravy recipe would be greatly appreciated.
  • 👩🏻‍🍳 Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: best sausage gravy recipe, jimmy dean sausage gravy, southern sausage gravy recipe

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