Sausage and Gravy Recipe: Nothing says “home-cooked Southern comfort” quite like a plate of creamy sausage and gravy over warm, fluffy biscuits. It’s a dish that speaks to the soul, satisfying in a way few meals can match. Whether you grew up with it on the weekend breakfast table or you’re tasting it for the first time, this classic recipe brings simple ingredients together for big flavor. Imagine waking up to the aroma of sizzling sausage, thick, savory gravy bubbling gently in a skillet—yeah, that’s the good stuff.
So, why is sausage and gravy such a staple in Southern kitchens? It’s cheap, filling, and bursting with flavor. It’s been a go-to for generations, passed down through family cookbooks, church potlucks, and early morning diner menus. One bite and you’ll see why this dish has stood the test of time.
In this guide, you’re not just getting a recipe—you’re getting a step-by-step walkthrough of how to make this breakfast favorite absolutely perfect every single time. From the right sausage to the secret to silky gravy, we’re covering it all.
Ingredients You’ll Need
A successful sausage gravy recipe starts with the basics, but don’t let the short list fool you—each ingredient packs a punch and plays a role in flavor and texture.
Choosing the Right Sausage
First things first: sausage. This is the star of the show. You’ll want a good-quality breakfast sausage. Pork is traditional, but you can also go with turkey or chicken if you prefer a leaner option. The most important factor? Flavor. Look for sausage that’s already seasoned with herbs and spices like sage, thyme, or a touch of red pepper for heat.
If you’re feeling adventurous, try making your own sausage mix with ground pork, salt, pepper, paprika, and garlic powder. This gives you complete control over the taste.
Other Must-Have Ingredients
Besides the sausage, here’s what you need:
- Flour: This is for the roux, the base that thickens the gravy.
- Milk: Whole milk gives the richest texture, but 2% or plant-based milk can work too.
- Butter (optional): If your sausage is very lean, a bit of butter adds richness.
- Salt and pepper: Always to taste. Freshly cracked black pepper gives the gravy its signature kick.
Optional extras? Red pepper flakes for heat, or even a splash of heavy cream if you’re going for ultra-luxurious.
Equipment and Kitchen Tools
Before diving into cooking, it’s helpful to have the right tools lined up. Making sausage gravy doesn’t require fancy gadgets, but having a few essentials can make the process smoother and more enjoyable.
Essentials for Perfect Gravy
- Large Skillet or Cast-Iron Pan: A heavy-bottomed pan helps distribute heat evenly, which is crucial when you’re cooking sausage and making a roux. Cast iron is a traditional favorite for its heat retention and durability.
- Whisk: Crucial for stirring the roux and integrating the milk smoothly. A good whisk will help you avoid clumps and ensure your gravy has a silky texture.
- Spatula or Wooden Spoon: You’ll use this for browning the sausage and scraping up those flavorful brown bits from the bottom of the skillet.
- Measuring Cups and Spoons: Precision matters—especially when adding milk and flour.
Helpful Tools to Speed Up the Process
- Thermometer (Optional): If you’re unsure about sausage doneness, a meat thermometer ensures it’s fully cooked (aim for 160°F for pork).
- Mixing Bowls: Useful for preparing ingredients ahead of time so you’re not scrambling mid-recipe.
- Gravy Boat or Serving Dish: Because presentation matters—pouring that golden gravy over fresh biscuits is part of the experience.
Step-by-Step Guide to Making Sausage and Gravy
Alright, it’s go time! Let’s break this down into clear, manageable steps so even kitchen newbies can whip up a batch of mouthwatering sausage and gravy.
Step 1 – Browning the Sausage
Start by placing your skillet over medium-high heat. Add the sausage directly to the pan—no oil needed if your sausage has a decent fat content. As it cooks, break it up with your spatula or wooden spoon. You’re aiming for small crumbles with a nice golden-brown edge.
This step isn’t just about cooking the meat—it’s about flavor. The little crispy bits that form on the bottom of the pan (called fond) are pure magic. That’s going to infuse your gravy with rich, savory depth.
Cook the sausage until it’s no longer pink, about 6–8 minutes. Once done, you can drain some of the grease if it’s excessive, but keep a couple of tablespoons in the pan for the roux.
Step 2 – Making the Roux
Time to make the roux, which is just a fancy name for a flour-and-fat mixture that thickens your gravy. Sprinkle your flour evenly over the cooked sausage—usually about 2 to 3 tablespoons, depending on how much grease is in the pan.
Now grab your whisk and get to stirring. Cook the flour for about 1–2 minutes. You don’t want it to brown, just to cook off that raw flour taste. It should cling to the sausage and start to form a paste-like consistency.
This part is crucial. If you don’t cook the roux long enough, your gravy might taste chalky. If you cook it too long, it might burn. Keep it moving and watch the heat—medium is your friend here.
Step 3 – Adding the Milk and Seasoning
Gradually pour in the milk while whisking constantly. This prevents lumps and helps the gravy come together smoothly. Once all the milk is added, lower the heat to medium-low and keep whisking until the mixture thickens.
This is when the magic happens. In about 5–8 minutes, you’ll see the transformation from sausage soup to thick, luscious gravy. Season with salt and freshly cracked black pepper. Be generous with the pepper—it gives the gravy its signature kick.
Want it richer? Add a splash of cream. Want it spicier? Toss in a pinch of cayenne or red pepper flakes.
Step 4 – Simmering to Perfection
Once your gravy has thickened, let it simmer gently for a few more minutes. This gives all the flavors time to meld. Taste and adjust the seasoning as needed.
If it gets too thick, just stir in a little more milk. If it’s too thin, let it cook a bit longer. You’re looking for a smooth, pourable consistency that coats the back of a spoon.
And that’s it—you’ve just made classic sausage gravy from scratch!
Serving Suggestions
Now that you’ve got your piping-hot sausage gravy ready to go, let’s talk about how to serve it for maximum comfort and flavor.
The Best Biscuits for the Job
Nothing beats homemade biscuits, but let’s be real—not everyone has the time or patience for that. Store-bought or frozen biscuits work great too, especially when you toast them up in the oven for that golden crunch.
If you’re going the homemade route, look for recipes that use buttermilk, cold butter, and minimal kneading. Flaky layers and a tender interior are what you’re aiming for.
Pro tip: Split the biscuit in half and spoon the sausage gravy right on top. Don’t be shy with the gravy—this is not the time for moderation!
Creative Ways to Serve Sausage Gravy
Sure, biscuits are the classic match, but there are plenty of other ways to enjoy this versatile dish:
- Over Toast: Rustic sourdough or Texas toast makes a hearty base.
- With Hash Browns: Serve the gravy over crispy hash browns or home fries for a different texture.
- Breakfast Bowls: Layer biscuits, eggs, cheese, and sausage gravy in a bowl for the ultimate comfort combo.
- With Fried Chicken or Chicken-Fried Steak: Use sausage gravy as a creamy, peppery sauce.
Tips and Tricks for Success
Mastering sausage gravy might seem simple, but a few insider tricks can make a world of difference between a decent batch and one that leaves people begging for the recipe.
Avoiding Lumps in Your Gravy
Let’s tackle the most common gravy complaint first—lumps. No one wants a lumpy gravy, especially when you’re aiming for that velvety smooth texture. Here’s how to avoid them:
- Whisk constantly when adding milk: The key is steady movement. Add the milk slowly while whisking to allow the roux and milk to combine smoothly.
- Warm your milk: Cold milk hitting a hot pan can cause curdling. Slightly warmed milk (just room temp works) blends more easily.
- Cook the roux thoroughly: Give your flour and fat a good 2-minute cook to build a solid base.
And if you still end up with a few lumps? A quick whisk or even a hand blender can smooth things out in seconds.
Making it Ahead and Reheating
Sausage gravy is one of those dishes that actually tastes better the next day. If you’re prepping ahead for a brunch or just want an easier morning, go ahead and make your gravy in advance.
- Store it in an airtight container in the fridge for up to 4 days.
- To reheat, pour it into a skillet or saucepan and heat over low-medium heat, stirring frequently. Add a splash of milk to bring back its original consistency.
- Microwaving? Go low and slow. Reheat in 30-second bursts, stirring between each interval.
Making it ahead not only saves time but lets the flavors deepen and mellow out, giving you that diner-style depth of taste.
Variations of Sausage Gravy
The classic version is amazing, but don’t be afraid to experiment. You can easily customize sausage gravy to fit your dietary needs or spice preferences without sacrificing that cozy, rich flavor.
Spicy Version with Hot Sausage
Love heat? Swap your regular breakfast sausage for hot or spicy sausage. It’s typically seasoned with crushed red pepper and other spices that give your gravy an extra kick.
Want to turn up the spice even more?
- Add cayenne pepper or chipotle powder.
- Stir in hot sauce like Tabasco or Frank’s RedHot.
- Mix in chopped jalapeños while browning the sausage.
Spicy sausage gravy pairs beautifully with sweet or honey-glazed biscuits to balance the flavors.
Vegetarian and Vegan Alternatives
Yes, you can enjoy sausage gravy without the meat! Thanks to plant-based products and a few kitchen tricks, the comfort and taste are still totally possible.
For vegetarian gravy:
- Use meatless sausage crumbles made from soy or pea protein.
- Cook them just like regular sausage, then continue with the roux and milk.
For vegan sausage gravy:
- Use vegan sausage and plant-based butter or oil.
- Swap in unsweetened oat milk or almond milk.
- Add a pinch of nutritional yeast or miso paste for umami depth.
Even meat lovers are often surprised by how rich and satisfying a vegan gravy can be when done right!
Storing and Reheating Leftovers
You’ve made a big batch (because why not?), and now you’ve got leftovers. Don’t toss it! Sausage gravy stores beautifully and reheats like a dream.
Fridge vs. Freezer Storage
- Refrigerator: Store in an airtight container for up to 4 days. Label it with the date if needed.
- Freezer: Sausage gravy can be frozen for up to 2 months, but be warned—milk-based gravies can sometimes separate a little when thawed.
To freeze, let it cool completely first. Pour it into freezer-safe bags or containers, leaving space at the top for expansion.
Best Reheating Methods
- From the fridge: Reheat in a pan on medium-low heat, stirring and adding a splash of milk to loosen it.
- From the freezer: Let it thaw in the fridge overnight, then follow the stovetop reheating method.
Avoid high heat—slow and steady wins the race here to keep your gravy smooth and delicious.
Nutritional Information
Sausage gravy isn’t exactly a health food, but it sure is satisfying. Still, if you’re watching your intake or need to tweak the recipe for dietary needs, here’s what to know.
Calories and Macronutrients
A typical serving (about ½ cup of sausage gravy) contains:
- Calories: ~300
- Fat: 22–25g (mostly from sausage and roux)
- Protein: 10–12g
- Carbs: 8–10g
Add a biscuit, and you’re looking at an additional 150–200 calories.
Healthier Swaps
Want a lighter version without losing all that comforting goodness?
- Use turkey sausage or low-fat chicken sausage.
- Opt for plant-based milk with no added sugar.
- Use whole wheat flour for more fiber.
- Add chopped spinach or mushrooms for extra nutrients and volume.
You’ll still get the cozy texture and savory satisfaction—with a lighter impact on your waistline.
FAQs about Sausage and Gravy Recipe
1. What kind of sausage is best for sausage and gravy?
Pork breakfast sausage is the most traditional choice. You can use mild, spicy, or even sage-flavored sausage depending on your taste preference.
2. Can I make sausage and gravy ahead of time?
Yes! Sausage gravy stores well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to loosen the consistency.
3. What can I serve with sausage and gravy besides biscuits?
While biscuits are classic, you can also serve sausage gravy over toast, hash browns, grits, or even baked potatoes.
4. How do I thicken my sausage gravy?
Use a roux made from flour and sausage drippings. If it’s still too thin, simmer it longer or add a small spoon of cornstarch mixed with water.
5. Is sausage and gravy gluten-free?
Not by default, because flour is used to make the gravy. To make it gluten-free, substitute with a gluten-free flour blend or cornstarch.
6. Can I freeze sausage gravy?
Yes, sausage gravy freezes well for up to 2 months. Thaw in the fridge overnight and reheat slowly while stirring.
7. Can I use plant-based sausage?
Absolutely! There are great plant-based sausage options that work well in this recipe. Just make sure to adjust seasonings to enhance the flavor.
8. What’s the best milk to use for gravy?
Whole milk is preferred for its richness, but 2% or non-dairy options like oat or almond milk can also be used.
Conclusion
There you have it—your ultimate step-by-step guide to making the most soul-satisfying sausage and gravy from scratch. This dish may be humble, but when done right, it’s a showstopper on any breakfast table. Whether you stick to the classic or put your own twist on it, sausage gravy is all about flavor, comfort, and sharing a hearty meal with the people you love.
So fire up that skillet, grab your whisk, and get ready to fall in love with this Southern staple all over again.
