Southern Sausage Gravy Recipe

I finally perfected my Southern Sausage Gravy Recipe by slipping in a surprisingly simple twist that left my family guessing what made it so different.

I grew up with a gravy that turned ordinary breakfasts into something worth arguing over, and this Southern Sausage Gravy Recipe is my proud, messy result. I call it Best Ever Sausage Gravy most days because people actually ask for the recipe twice before they leave.

You can taste the bulk pork breakfast sausage and a big hit of freshly ground black pepper in every spoonful, but there’s also a little twist that makes folks stop and think huh how’d she do that. I mess it up sometimes, and those mistakes are half the fun.

Come try a spoonful next time you’re indecisive about brunch.

Ingredients

• Pork breakfast sausage: Rich in protein and fat, gives savory depth, can be high in sodium though.
• All purpose flour: Thickens gravy, adds carbs, low in fiber, neutral flavor, soaks up fat.
• Whole milk: Creamy base, provides calcium and some protein, adds mild sweetness and body.
• Freshly ground black pepper: Gives bite and warmth, low calories, enhances savory flavors.
• Unsalted butter: Adds richness and silkiness, more fat, choose based on sausage leanness, yum.
• Heavy cream or half and half: Optional for extra richness, boosts calories and fat, makes gravy silkier.
• Crushed red pepper or cayenne: Gives heat without sweetness, tiny pinch livens dish, use to taste.

Ingredient Quantities

• 1 lb bulk pork breakfast sausage (mild or spicy)
• 1/4 cup all purpose flour
• 2 to 2 1/2 cups whole milk
• 1/2 teaspoon salt plus more to taste
• 1 1/2 teaspoons freshly ground black pepper or more if you like it peppery
• 1 tablespoon unsalted butter (optional, if the sausage is on the lean side)
• 1/4 cup heavy cream or half and half (optional for extra richness)
• Pinch of crushed red pepper or cayenne (optional, to taste)

How to Make this

1. Heat a large skillet over medium high heat, add 1 lb bulk pork breakfast sausage and cook, breaking it up with a spoon, until nicely browned and most of the fat is rendered, about 8 to 10 minutes; if your sausage is lean add 1 tablespoon unsalted butter at the start so it wont stick.

2. Reduce heat to medium, sprinkle 1/4 cup all purpose flour evenly over the browned sausage and stir to coat; cook the flour with the meat for 1 to 2 minutes so it loses the raw taste.

3. Slowly pour in 2 cups whole milk while stirring or whisking constantly to prevent lumps, then add more milk up to 2 1/2 cups if you want a thinner gravy.

4. Bring the mixture to a gentle simmer, stirring often and scraping up any browned bits from the pan, and let it thicken for about 4 to 6 minutes; keep the heat low enough that the milk doesnt scorch.

5. Stir in 1/2 teaspoon salt and 1 1/2 teaspoons freshly ground black pepper, plus a pinch of crushed red pepper or cayenne if you like a little kick; taste and adjust seasoning.

6. For extra richness stir in 1/4 cup heavy cream or half and half now and warm through for 1 minute; if the gravy is too thick thin it with a splash more milk until you like the consistency.

7. If any small lumps form press them against the side of the pan with your spoon or whisk vigorously to smooth them out, and simmer another minute to meld flavors.

8. Remove from heat, let rest a minute to thicken a touch, then serve hot over warm biscuits, toast or whatever you like; leftovers reheat gently with a splash of milk.

Equipment Needed

1. Large heavy skillet, 10 to 12 inch
2. Wooden spoon or sturdy silicone spatula to break up sausage and scrape the pan
3. Whisk for smoothing the gravy and preventing lumps
4. Liquid measuring cup plus dry measuring cups (for 1/4 cup flour and up to 2 1/2 cups milk)
5. Measuring spoons for salt pepper and spices
6. Rubber spatula or spoon to press out small lumps and scrape sides
7. Ladle or large serving spoon for spooning gravy over biscuits
8. Oven mitts or potholders for handling the hot pan

FAQ

Southern Sausage Gravy Recipe Substitutions and Variations

• Swap the 1 lb bulk pork sausage: use 1 lb ground pork seasoned with 1 tsp sage, 1/2 tsp thyme, pinch cayenne and 1 tsp salt; or use 1 lb turkey breakfast sausage for a lighter version; or try 12 oz plant based breakfast crumbles for a vegetarian option.
• Replace the 1/4 cup all purpose flour: use 2 tablespoons cornstarch mixed into a little cold milk as a slurry and stir in near the end to thicken; or use a gluten free flour blend one to one if you need gluten free.
• Swap the 2 to 2 1/2 cups whole milk: use the same amount of half and half for a richer gravy, or use unsweetened oat or soy milk for dairy free. If it seems thin, add a small cornstarch slurry to thicken.
• For the 1 tablespoon butter or 1/4 cup heavy cream: use bacon fat or olive oil instead of butter for extra flavor, and replace heavy cream with equal half and half or 2 tablespoons cream plus more milk for similar richness.

Pro Tips

– Brown the sausage well so you get those little crispy bits, they add big flavor; if the meat seems lean add a pat of butter or a splash of oil at the start so it wont stick.
– Warm the milk first and pour it in slowly while whisking, that really helps stop lumps from forming. If you still get small lumps press them against the side of the pan with your spoon or run the gravy through a fine mesh strainer.
– Make the gravy a little thicker than you think you want, you can always thin it with a splash more milk or a bit of cream at the end. Heat gently when adjusting or reheating so the milk doesnt scorch.
– Season at the end and taste, pepper should be bold here; a tiny pinch of cayenne or a drop of Worcestershire will lift the flavor, but add it slowly and taste as you go.