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