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    Home » Sauce » Southern Sausage Gravy

    Published: Oct 14, 2020 · Modified: Oct 14, 2020 by Lisa Johnson

    Southern Sausage Gravy

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    The weather is starting to cool down and I was more than ready to make this thick and creamy Southern Sausage Gravy to pour on top of some fluffy Buttermilk Biscuits! My oh my, it tasted even better than I remembered. Make sure you check out the Beef Gravy page for even more delicious gravy recipes to finish off your meal.

    a white bowl filled with thick and creamy sausage gravy with a plate of biscuits topped with gravy in the background.

    This version takes a bit more time, and has a few more ingredients that the sausage gravy that I use on my Breakfast Pizza, but it is totally worth it! This gravy is much thicker and can easily stand alone without the added flavors from the toppings.

    looking down on the ingredients needed to make southern sausage gravy; onion, flour, heavy cream, butter, sausage and chicken stock.

    What you will need to make this recipe

    • pork sausage
    • butter - maybe
    • yellow onion
    • flour
    • chicken stock
    • heavy cream
    • salt
    • pepper

    How do you make Southern Sausage Gravy from scratch?

    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.

    pork sausage cooking in a cast iron skillet.

    Transfer the cooked sausage to a bowl using a slotted spoon. Tilt the skillet to collect the grease.

    sausage grease collected at the bottom of a tilted cast iron skillet.

    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.

    finely diced onion cooking in a cast iron skillet.

    Return the sausage to the skillet and sprinkle with flour. Stir to combine.

    flour sprinkled over cooked sausage and onions in a cast iron skillet.

    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.

    chicken stock, sausage, onion and flour in a cast iron skillet.

    Raise heat to medium low and allow to simmer, stirring frequently, until gravy starts to thicken, about 10 minutes.

    a wooden spoon pulling through the thickened gravy in a cast iron skillet.

    Stir in the cream.

    heavy cream added to the gravy in the skillet.

    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.

    salt and black pepper added to the gravy.

    Serve immediately, or cover skillet to keep warm until ready to serve.

    thick and creamy sausage gravy in a soup ladle over a bowl of gravy.

    Like over warm, fluffy Buttermilk Biscuits! {recipe coming soon}

    a biscuit split in half on a white plate topped with sausage gravy with a plate of biscuits in the background.

    So, so delicious!!

    Recipe Notes & Tips

    • 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.

    More delicious gravy recipes

    • Beef Gravy with Pan Drippings
    • Beef Gravy without Pan Drippings
    • Skillet Pork Chops with Herb Gravy
    • Swedish Meatballs
    • Turkey Gravy

    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.

    Enjoy!!

    thick, creamy sausage gravy in a white serving bowl with a plate of biscuits and gravy in the background.

    Southern Sausage Gravy

    This Southern Sausage Gravy recipe is made from scratch and perfectly tops fluffy buttermilk biscuits for a classic breakfast meal.
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    Course: Sauce
    Cuisine: American
    Keyword: sausage gravy from scratch, sausage gravy recipe, homemade gravy
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 5 Servings
    Calories: 353kcal
    Author: Lisa Johnson

    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
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    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.

    Nutrition

    Calories: 353kcal | Carbohydrates: 10g | Protein: 11g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 689mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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