Sausage Gravy Recipe

American Southern breakfast dishes frequently include sausage gravy. After cooking and removing loose pig sausage from a skillet, browning flour in the leftover grease creates a roux. The cooked sausage is added to a medium-thick gravy that has been made with milk, seasonings like salt, and pepper.

On occasion, things like cayenne pepper or a spicy sausage are added to the gravy to make it spicier. Traditional Southern breakfast fare like fried eggs, sliced tomatoes, and bacon are often served with biscuits and gravy, which also includes sausage gravy.

Sausage Gravy Recipe

Combination gravy is a variety that results from making gravy with both bacon and sausage fat. The resulting gravy retains the flavor of the bacon and is slightly deeper in color than traditional sausage gravy. North Georgia is a region that favors this fashion.

What is Sausage Gravy?

Sausage gravy is a straightforward dish made from cooked pork sausage, flour, and milk. It uses ingredients that practically everyone has on hand and is a staple in the South. Like the majority of people, I serve it with a mountain of scrambled eggs and warm biscuits. It tastes great on toast or when spooned over a breakfast meal.

Sausage gravy is frequently eaten with homemade buttermilk biscuits and is said to have originated during the Revolutionary War when people needed high-calorie cuisine that could be prepared with readily accessible materials. The gravy’s liquid helped the biscuits become soft because they had previously been baked as firm biscuits. Nowadays, it’s rare to find a restaurant in the South of the United States that doesn’t offer this traditional dish for breakfast. The cookies are no longer baked to a firm texture. They are generally flaky and soft.

To ensure that your recipe produces the excellent gravy you desire, use high-quality sausages with a balanced fat-to-lean ratio. The gravy’s texture and flavor would be compromised if it included too much fat. Here is a straightforward recipe for biscuits and freshly made sausage gravy.

Sausage Gravy Recipe

Biscuits with sausage gravy are the standard breakfast food in the Midwest and the South. On a chilly fall or winter morning, we particularly relish eating it. Despite the fact that everyone is aware that sausage gravy isn’t the healthiest food out there, it is some of the most filling comfort food there is! We highly recommend serving this gravy with our Simple Drop Biscuits because they are so simple to make.


  • Refrigerated 16-ounce can of large buttermilk biscuits
  • Jimmy Dean Original Hearty Pork Sausage Crumbles, 1 (9.6 ounces) package
  • flour, 1/4 cup
  • 2.5 glasses of milk
  • To taste, add salt and freshly ground black pepper.


  • Set the oven to 350 degrees Fahrenheit (175 degrees C). Place the biscuits on an ungreased cookie sheet 1 to 2 inches apart. Bake for 13 to 15 minutes in a preheated oven, or until golden brown.
  • In the meantime, sauté sausage in a sizable skillet over medium heat, tossing regularly, until well heated, about 5 to 6 minutes.
  • Add the flour and mix thoroughly. While continuously stirring, gradually add milk until the gravy thickens and boils. Set the heat to medium-low; simmer for 2 more minutes while stirring. Use salt and pepper to taste to season.
  • halve the biscuits. 8 plates should have 2 halves each. Add 1/3 cup of gravy on top.

Nutrition Facts of Sausage Gravy

Per 240 g dish, sausage gravy contains 425 calories. 32 g of fat, 16 g of protein, and 18 g of carbohydrates are all present in this meal. The latter has 0.2 g of dietary fiber and 9.4 g of sugar, with the remaining complex carbohydrates. Each serving of sausage gravy has 84 mg of cholesterol and 14 g of saturated fat.

What does Gravy Taste Like?

Rich and meaty with just enough hints of vegetables and aromatics to complement but not overpower the main flavor, a good gravy should be rich and meaty. It shouldn’t be runny or gelatinous, but it should be thick enough to provide a delicious layer of sauce on a piece of roasted meat.

What Makes Country Gravy Different from Sausage Gravy?

Both sausage gravy and country gravy are milk-based sauces that are thickened with roux and heavily peppered. The key distinction is the absence of sausage in country gravy. Unlike sausage gravy, which is thickened with flour and cooked pork fat, country gravy uses butter to create its roux. See the country gravy recipe that Ree Drummond uses to accompany the chicken fried steak.

Can I Use Sausage Patties to Create Gravy?

Yes! Another excellent method for making sausage gravy is to use sausage patties. As Ree Drummond says, “I cook the sausage patties in the skillet, take them out, then cook the gravy and serve the two separately.” If the sausage patties you have on hand are raw, you can still make the gravy according to the recipe by pinching little chunks off them.

What Else can I Use in Sausage Gravy?

You can make sausage gravy as basic or “elegant” as you wish. Replace it with any sausage you like, whether it’s hot, mild, apple- or maple-sweetened, or even chorizo for a spicy touch. Freshly chopped onion or garlic adds extra savory undertones, while dried or fresh herbs provide a dash of freshness to the gravy. If you have fresh herbs like thyme or sage on hand, add 2 teaspoons chopped instead of the 1 teaspoon called for in the recipe that asks for dry herbs.

Is Sausage Gravy Actually Gravy?

American Southern breakfast dishes frequently include sausage gravy. After cooking and removing loose pig sausage from a skillet, browning flour in the leftover grease creates a roux. The cooked sausage is added to a medium-thick gravy that has been made with milk, seasonings like salt, and pepper.

How Should Sausage Gravy be Consumed?

Sausage gravy is typically served on homemade biscuits, though you can also use store-bought biscuits as a shortcut. However, this thick gravy tastes delicious on just much any type of starchy food. Here are some entertaining substitutions for biscuits when enjoying sausage gravy: Hashbrowns or potatoes for breakfast.

What Thickens the Gravy in Sausages?

If you’re having difficulties getting the gravy as thick as you’d like, produce a cornstarch slurry. For many people, the flour will frequently thicken gravy enough. Cornstarch and water are simply combined, whisked, and then poured into the heated gravy.

Add cornstarch or arrowroot to thicken the gravy even more: You may thicken the gravy even more by adding cornstarch or arrowroot. If you do, you should again refrain from stirring the dry starch into the gravy because it can lump similarly to flour.

Can I Prepare the sausage Gravy the Day Before?

Yes, you can make this recipe ahead and have it for breakfast. The next morning, simply reheat in a skillet over medium-low heat. Keep chilled in an airtight container. The gravy will have significantly thickened over the course of the night, so when you first add it to the skillet, add a splash of milk and stir thoroughly. Cook the mixture until it is thoroughly cooked.

Where can I buy Sausage Gravy?

It is produced using pig sausage that has been custom-cooked with meat fluids and is juicy and tender. This canned sausage gravy has been given a savory seasoning boost to replicate the taste of a prized family recipe. Bulk #10 cans of this readymade sausage gravy are available. It is already prepared and doesn’t need to be mixed or thawed.

Can you Eat Sausage Every Day?

People who consume a lot of processed meat, such as sausage, salami, or ham, are at an increased risk of developing cancer or cardiovascular disease. The issue is that smoking, pickling, and the formation of carcinogenic compounds like nitrosamines may be to blame for the rise in cancer mortality.

How Should Leftover Sausage Gravy be Stored?

Yes, this homemade sausage gravy recipe is simple to freeze. Allow the sausage gravy to come to room temperature before freezing it if you intend to freeze any leftovers. After that, you can freeze in ice cube trays, freezer bags, or my personal preference, airtight containers!

Sausage Gravy can it be Chilled and Warmed Up?

Reheating should be done slowly, and the gravy should be thinned with a little milk because it thickened while it cooled. Reheating options include the stovetop and microwave. You are welcome to prepare and chill this gravy in advance. Reheat on the stovetop with a splash of milk to speed up the process.


Since good meat cuts with lots of fat cook quickly and remain tender and juicy inside the typically narrow casing, the best sausages are made from these types of meat, which is why pure meat sausages without any added ingredients are typically more expensive than less expensive varieties that are laced with preservatives and other adulterants.

High quantities of iron and vitamin B-12, both of which are necessary for producing healthy red blood cells and hemoglobin, are found in abundance in sausages. Additionally, B-12 aids in the metabolism of both fats and proteins! An estimated third of your RDA is provided by each sausage.