Southern Sausage Gravy

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.

(Originally posted October 3, 2013.)

As I discussed inthis 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.

How To Make

(More detailed instructions in recipe card below.)

1. Cook the sausage. Brown and crumble the sausage in a skillet.
   
2. Add flour. Sprinkle the flour over the sausage and cook and stir for 1 minute.
   
3. Add sage and milk. Add the sage and then slowly whisk in the milk.
   
4. Add seasonings. Stir in salt, pepper, and a pinch of nutmeg.
5. Serve.

TIPS FOR MAKING SAUSAGE GRAVY:

• You can use either regular, hot, or sage-flavored ground breakfast 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’re a huge fan of sausage gravy, try these amazing Sausage Gravy Stuffed Biscuits and this Biscuits and Gravy Casserole!

Storage

Leftovers can be kept in an airtight container in the refrigerator for 4 days. Reheat in microwave or in a saucepan on the stove. You will probably want to add a splash of milk to thin it some.

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Serve Sausage Gravy With One Of These Awesome Biscuit Recipes

• Cathead Biscuits
• 3-Ingredient Biscuits
• Bacon and Cheddar Biscuits
• Angel Biscuits
• Jalapeno Cheddar Biscuits