Homemade Southern Sausage Gravy
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This classic Homemade Southern Sausage Gravy recipe is made from scratch to create the ultimate Southern comfort food.
Rich, savory, and made to perfection, this creamy white gravy is the perfect topping for our homemade buttermilk biscuit recipe!
Check out the Beef Gravy Recipes page for even more easy and delicious gravy ideas.
While sausage gravy is a southern staple, it’s popularity has spread across the country. The first time I tried it I was hooked, and this southern style sausage gravy instantly became a one of my favorite breakfast food recipes!
If you love unique breakfast recipes as much as we do, check out my Breakfast Pizza with sausage gravy recipe too!
What you will need to make this recipe
- pork breakfast sausage
- butter or neutral-tasting oil – maybe needed if your are using a very lean sausage and do not have enough fat left to make your gravy.
- yellow onion
- all purpose flour
- chicken stock
- heavy cream or whole milk
- salt
- pepper
- cayenne pepper or crushed red pepper flakes can be added to add a little kick to your meal.
Be sure to check out the detailed printable recipe card below
How to make Southern-Style Sausage Gravy
Heat a large skillet over medium heat. Add the sausage and cook, stirring and breaking it apart, until it is cooked through and golden brown, about 5 to 6 minutes.
Transfer the cooked sausage to a bowl using a slotted spoon. Tilt the skillet to collect the grease.
Measure and add melted butter (or oil) to equal 3 tablespoons if you do not have enough grease.
Add the onion and cook until softened, stirring frequently to keep from burning.
Return the sausage to the skillet and sprinkle with flour. Stir to combine.
Reduce heat to low and allow to simmer for 1 to 2 minutes to brown and cook out the raw flour taste. Gradually whisk in the warmed chicken stock.
Raise heat to medium low and allow to simmer, stirring frequently, until gravy starts to thicken, about 10 minutes.
Stir in the cream.
Allow gravy to simmer, stirring frequently until thick and creamy, about 15 minutes. Season with sea salt and black pepper and stir to thoroughly combine.
Serve immediately, or cover skillet to keep warm until ready to serve.
Like over warm, fluffy homemade biscuits right out of the oven!
Biscuits and gravy is perfect for breakfast, brunch, and even dinner. It is also the perfect meal to serve on special occasions like Mother’s Day, Easter, and Christmas morning.
Recipe Notes & Tips
- Farm-raised and organic brands of pork sausage tend to be leaner and leave less grease behind when cooked. Each brand is different so just eyeball it and add butter to make up the difference if needed.
- Every brand of sausage is different and some are saltier than others. Taste the gravy before adding salt.
- You can substitute non-dairy milk, I would suggest unsweetened Cashewmilk or Almondmilk, but it will be thinner and not as creamy.
- You can substitute coconut milk, shake the can well before opening, but it will add a coconut flavor to your gravy.
FAQ’s
Traditional sausage gravy like this one are not gluten-free because it typically contains flour as a thickening agent. However, gluten-free flours or a cornstarch slurry can be used to make a gluten-free version.
The choice of sausage depends on your taste preferences and dietary restrictions. Feel free to try a different type of sausage like turkey sausage, spicy sausage, Italian sausage, or a vegan sausage.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Yes, you can freeze leftover gravy for future use. It’s best to store it in an airtight container, leaving some room for expansion, and thaw it in the refrigerator before reheating.
Create a classic southern breakfast by serving homemade sausage gravy alongside scrambled eggs, bacon, hash browns, grits, fried chicken, fresh fruit, or sautéed vegetables to create the perfect meal.
Tools used to create this recipe
- Cast Iron Skillet – a must have! I use it for just about everything.
- Wooden Turner – it is perfect for cast iron and non-stick pans.
- Plastic Scoop Colander – super handy to strain small amounts of food.
- Gravy Serving Ladle – pretty little ladle to serve your gravy.
More delicious gravy recipes
- Beef Gravy with Pan Drippings
- Beef Gravy without Pan Drippings
- Skillet Pork Chops with Herb Gravy
- Swedish Meatballs
- Turkey Gravy
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Enjoy!!
Southern Sausage Gravy
Equipment
- Skillet
Ingredients
- .5 pound pork sausage
- 2 tablespoons unsalted butter melted – if needed
- .25 cup finely diced yellow onion
- ¼ cup all-purpose flour
- 2.25 cups chicken stock warm
- .67 cup heavy cream 2/3 cup
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Heat a cast iron skillet over medium heat. Add the sausage and cook, stirring and breaking it apart, until it is cooked through, about 5 to 6 minutes.
- Transfer the cooked sausage to a bowl using a slotted spoon. Tilt the skillet to collect the grease. Measure and add melted butter to equal 3 tablespoons if you do not have enough grease
- Add the onion and cook until softened, stirring frequently to keep from burning.
- Return the sausage to the skillet and sprinkle with flour. Stir to combine. Reduce heat to low and allow to simmer for 1 to 2 minutes to brown and cook out the flour taste. Whisk in the warmed chicken stock gradually.
- Raise heat to medium low and allow to simmer, stirring frequently, until gravy starts to thicken, about 10 minutes.
- Stir in the cream. Allow gravy to simmer, stirring frequently until thick and creamy, about 15 minutes. Season with sea salt and black pepper and stir to thoroughly combine.
- Serve immediately, or cover skillet to keep warm until ready to serve.
Notes
- Farm-raised and organic brands of pork sausage tend to be leaner and have less grease. Each brand is different so just eyeball it and add butter to make up the difference if needed.
- Every brand of sausage is different and some are saltier than others. Taste the gravy before adding salt.
- You can substitute non-dairy milk, I would suggest unsweetened Cashewmilk, but it will be thinner and not as creamy.
- You can substitute coconut milk, shake the can well before opening, but it will add a coconut flavor to your gravy.
