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:
Southern Sausage Gravy
- 1 pound ground breahfast 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
- 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.