Southern Sausage Gravy is breakfast comfort food like no other. Breakfast sausage is used a base for a creamy, country sausage that is best served over biscuits but also delicious with grits.
Sausage Gravy and Biscuits is one of the most loved southern breakfasts. A hearty, stick to your bones breakfast that’s best eaten before a long day of physical activity.
As I discussed in this post for Flying Biscuits, I don’t have much of a knack for making biscuits, although I’ve gotten much better over the years. Every now and then I make a batch that I’m really proud of.
But southern sausage gravy? It’s an easy, full-proof recipe. And it’s so thick, creamy, and full of flavor. It can even cover up substandard biscuits.
TIPS FOR MAKING SAUSAGE GRAVY:
- You can use either regular, hot, or sage-flavored ground brakfast sausage. If you use sage-flavored, do not add any additional sage.
- This recipe makes a thick gravy and it tends to thicken even more as it sits. If you want it a little thinner, just add in some extra milk.
- To make Southern Sausage Gravy even richer, sub 1/2 cup of cream for the milk.
If you’rea huge fan of sausage gravy, try these amazing Sausage Gravy Stuffed Biscuits!
Serve Sausage Gray with one of these awesome biscuit recipes:
Watch the short video below to see how easy this recipe is to make.
Southern Sausage Gravy
Ingredients
- 1 pound ground breakfast sausage
- 1/3 cup flour
- 1 teaspoon rubbed sage
- 3 cups whole milk
- 1/2-1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- pinch of nutmeg
Instructions
- Brown sausage in a large skillet, breaking it apart with a wooden spoon as it cooks.
- Add flour and cook for 1 minute, stirring it into the sausage.
- Add sage and slowly whisk in milk. Simmer for several minutes.
- Season with salt, pepper, and nutmeg.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Simple to make and yet so good. It is very thick as advertised so I did find myself thinning it a bit on the left overs.
Just like my granny made! Jimmy Dean Sausage is best to use.
Make enough for 10 cups add 1 pound of cooked bacon not crispy 4 pounds diced hashbrowns put in crackpot for 4 hours. Add garlic parmesan seasoning serve over biscuits and or scrambled eggs. Never found a sausage gravy recipe I have not liked👍👍👍👍
Easy peaty! Delicious!
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This was GREAT! I just made it this morning and we loved it. Adding the sage was the difference! I can’t wait to try your grit recipes and all the other recipes too! So glad I found this site! Kathy
Delicious! My husband couldn’t stop eating it! He even had to lick the spoon. I even made biscuits with White Lily flour.
This is my go to recipe every time I make biscuits and gravy! We love it in my household!
My four year old threw it up and shouted “never feed this to me again!”. My three year old just at the biscuits with jam and hubby loved it – had his with grits and hot sauce. We are Bermudian so not used to this sort of breakfast at all. I liked the flavor though.
Sounds like your kids are brats.
What a shitty thing to say. Most little kids are picky sometimes.
🙂 I was thinking the same thing. Maybe it wasn’t a good idea telling someone their recipe made their kids throw up. Maybe if you didn’t say something shitty you wouldn’t get shitty response. Sounds like Deb is raising Karens.
I don’t know where the term “Karen” started but it’s insulting. My name is Karen and it’s a wonderful name. God and my parents named me Karen. There are beautiful Karens in the world and they outnumber the bad ones.
The child got sick from eating something and you think that makes him/her a brat! Shame on you. Someone needs to force you to eat something that makes you sick and let ignorant people call you mean names.
Do you even have children?