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:
- 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.
If he gravy is too thick for your liking, add a little extra milk.