Classic Homemade Southern Sausage Gravy

Homemade Southern Sausage Gravy and Biscuits

The Spruce

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
459 Calories
27g Fat
38g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 459
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 941mg 41%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 15g
Vitamin C 0mg 2%
Calcium 256mg 20%
Iron 3mg 15%
Potassium 324mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sausage gravy is one of the dishes that every Southern home cook knows how to make without a recipe. Serve this classic thick Southern-style sausage gravy over hot, split, buttermilk biscuits. Biscuits and gravy make a fantastic breakfast with fresh or spiced fruit, or serve the smothered biscuits along with eggs or a breakfast casserole.

The dish also makes an excellent special brunch dish. Serve the Southern sausage gravy from a slow cooker or chafing dish and cover the split, buttered biscuits warm so that people can serve themselves. Biscuits aren't required to enjoy this gravy. It's great spooned over grits, rice, potatoes, toast points, or buttered bread.

This version uses shortening and flour to make the roux, but feel free to use another fat such as bacon drippings or butter. The recipe is easy to double or triple for a larger family or group. Use your favorite variety of breakfast sausage in this recipe or try homemade pork sausage or turkey sausage.

Ingredients

  • 8 ounces breakfast sausage, any kind

  • 2 tablespoons shortening, or lard

  • 3 tablespoons all-purpose flour

  • 1 1/2 to 1 3/4 cups milk, or to thicken as desired

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 dash cayenne pepper

  • 4 to 6 hot biscuits, split and buttered, for serving

Steps to Make It

  1. Gather the ingredients.

    Homemade southern sausage gravy ingredients.
    The Spruce 
  2. Cook the breakfast sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula.

    Cook sausage in skillet using spatula
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  3. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate.

    Remove cooked sausage and place on paper towel and plate
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  4. Add the shortening or lard to the drippings in the skillet. Add the flour, stirring until blended and bubbling. Continue to cook, stirring, for 2 minutes.

    Add oil and flour to drippings in skillet
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  5. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly.

    Add milk to mixture and stir
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  6. Add the crumbled sausage. If too thick, add a little more milk.

    Add sausage to mixture
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  7. Taste and add salt and pepper.

    Add salt and pepper to sausage mixture
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  8. Stir in a dash of cayenne pepper, if desired.

    Add cayenne pepper to sausage mixture
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  9. Serve over the hot split and buttered biscuits or as part of another dish.

    Serve sausage gravy over biscuits
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  10. Enjoy.

How to Store and Freeze

  • Store leftover sausage gravy in an airtight container in the refrigerator for up to four days.
  • To freeze, transfer the cooled gravy to freezer bags or airtight containers. Label with the name and date and freeze for up to two months.
  • Reheat leftover sausage gravy on the stovetop or in the microwave. The minimum safe temperature for leftovers is 165 F (USDA).

Tips

  • If your sausage is not flavorful, add dried sage and salt and pepper as needed.
  • A lot of the flavor comes from the fat in the sausage, so avoid draining the fat after cooking the sausage. If there are several tablespoons of sausage fat left in the pan, you may add less shortening or omit it altogether.

Recipe Variation

Add a burst of flavor and color with a tablespoon or two of fresh chopped parsley, chives, or thyme, or sprinkle servings with some ground sweet paprika.