If there’s one dish that can make a lazy weekend morning feel like a celebration, it’s Country Sausage Gravy. This rich, creamy, and deeply flavorful Southern staple has been warming hearts and bellies for generations. Traditionally served over fluffy buttermilk biscuits, it’s equally at home spooned over golden breakfast potatoes, creamy grits, or even savory waffles.
While it may look and taste indulgent, the secret to perfect sausage gravy is simple: good sausage, a smooth roux, and a little patience. Whether you’re making it for a cozy brunch, a holiday breakfast spread, or even a comforting dinner, this recipe will give you restaurant-quality results right in your kitchen.
Today, we’ll walk through everything you need to know — from choosing the right sausage to storing leftovers — so you can serve up a dish that’s hearty, satisfying, and unforgettable.
Why You’ll Love This Country Sausage Gravy
This isn’t just any gravy — it’s a hug in a skillet. Here’s why it’s worth making at home:
- Comfort in a bowl: The creamy, peppery gravy wrapped around tender bits of sausage is the ultimate comfort food.
- Simple ingredients: You likely already have most of what you need in your pantry and fridge.
- Versatile: Serve it for breakfast, brunch, or dinner — it pairs with far more than just biscuits.
- Customizable: From mild to fiery, you can tailor the heat and flavor to your liking.
- Crowd-pleaser: This is the dish guests remember (and request!) time and again.
Ingredients You’ll Need
Making sausage gravy is straightforward, but quality ingredients make all the difference. Below is a detailed list with US and metric measurements.
For the Gravy (Serves 6)
- 1 lb (450g) ground breakfast sausage – spicy or mild, based on your preference
- 2 tablespoons (28g) unsalted butter – adds richness and smoothness
- 2 tablespoons (15g) all-purpose flour – for thickening the gravy
- 2 ½ cups (600ml) whole milk – for a creamy base; 2% milk works but won’t be as rich
- ½ teaspoon garlic powder (optional) – for a subtle savory note
- ½ teaspoon onion powder (optional) – deepens the flavor
- Salt and black pepper, to taste – freshly cracked pepper is best
- Crushed red pepper flakes (optional) – for a gentle heat
Ingredient Notes & Substitutions:
- Sausage: Pork breakfast sausage is traditional, but chicken, turkey, or plant-based sausage can work.
- Butter: If your sausage releases enough fat, you can skip butter, but it adds creaminess.
- Flour: For a gluten-free version, use a gluten-free all-purpose blend or cornstarch.
- Milk: For dairy-free, use unsweetened almond, oat, or soy milk (texture may vary).
Step-by-Step Instructions for Perfect Sausage Gravy
Step 1 – Brown the Sausage
Place a large skillet or deep pan over medium heat. Add the sausage, breaking it into crumbles with a wooden spoon or spatula.
- Cook for 5–7 minutes until no pink remains and the sausage is browned.
- Use a slotted spoon to transfer sausage to a plate, leaving the fat in the pan — this will help flavor the roux.
Step 2 – Make the Roux
With the sausage drippings still in the pan, add the butter and let it melt. Sprinkle in the flour and whisk constantly for 1–2 minutes.
- The roux should turn a light golden color — this cooks out the raw flour taste.
- Avoid browning it too much, or your gravy will take on a nutty, less creamy flavor.
Step 3 – Add the Milk
Reduce heat to medium-low. Slowly pour in the milk while whisking continuously to avoid lumps.
- Keep whisking until the mixture thickens, about 3–5 minutes.
- If it becomes too thick, add extra milk, a splash at a time.
Step 4 – Season and Combine
Return the cooked sausage to the skillet. Stir to combine evenly.
- Season with salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using).
- Taste as you go — sausage can be salty, so add salt sparingly.
Step 5 – Simmer and Serve
Let the gravy simmer for 2–3 minutes on low heat to allow flavors to meld.
Serve hot over biscuits, toast, grits, or mashed potatoes. Enjoy immediately for best texture.
Pro Tips for the Best Country Sausage Gravy
- Choose fresh sausage: Look for one with a good balance of fat and seasoning.
- Don’t rush the roux: Cooking it properly is key to smooth, lump-free gravy.
- Mind the heat: If it’s too high, the milk can scorch; keep it gentle.
- Control the thickness: Too thin? Simmer longer. Too thick? Add milk.
- Make ahead: Cook the gravy and refrigerate; reheat gently with extra milk before serving.
Flavor Variations
Want to put your own spin on this classic? Try these ideas:
- Cheddar & Chive Sausage Gravy – Stir in ½ cup shredded cheddar and 2 tablespoons chopped fresh chives just before serving.
- Mushroom & Herb Sausage Gravy – Sauté 1 cup chopped mushrooms with the sausage and add 1 teaspoon thyme or rosemary.
- Cajun Spiced Sausage Gravy – Add 1 teaspoon Cajun seasoning and a pinch of cayenne pepper.
- Bacon & Sausage Combo – Replace half the sausage with chopped cooked bacon for smoky richness.
- Vegetarian Mushroom Gravy – Use plant-based sausage or double the mushrooms and add 1 tablespoon soy sauce for depth.
Serving Suggestions
While biscuits are the traditional companion, gravy’s versatility means you can get creative:
- Over fluffy buttermilk biscuits (classic)
- On crispy breakfast potatoes or hash browns
- With savory waffles or pancakes for a sweet-salty combo
- Over creamy grits for a Southern brunch feel
- On top of mashed potatoes for a hearty dinner
- Inside a breakfast burrito with scrambled eggs and cheese
Storage & Reheating Guide
Fridge: Store cooled gravy in an airtight container for up to 4 days.
Freezer: Store in a freezer-safe container for up to 1 month.
Reheat: Warm on the stove over low heat, adding milk as needed to restore creaminess. Stir often to prevent sticking.
Common Mistakes to Avoid
- Skipping the roux step — leads to thin, watery gravy.
- Adding milk too fast — creates lumps.
- Over-seasoning early — sausage already contains salt; season at the end.
- Cooking on high heat — risks scorching the milk.
Frequently Asked Questions
1. Can I make this dairy-free?
Yes, use unsweetened oat, almond, or soy milk — texture will be slightly different.
2. Can I make it gluten-free?
Yes, use cornstarch or gluten-free flour blend instead of all-purpose flour.
3. How do I thicken gravy without flour?
Use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) instead.
4. Can I double the recipe?
Absolutely — use a larger skillet and adjust seasoning carefully.
5. Can I use plant-based sausage?
Yes, just add extra seasoning if needed, as plant-based versions can be milder.
Nutritional Information (per serving)
Approximate values — will vary by brand of sausage and milk used:
- Calories: 320
- Protein: 14g
- Carbohydrates: 9g
- Fat: 25g
- Sodium: 720mg
Printable Recipe Card
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 6
Ingredients:
- 1 lb (450g) ground breakfast sausage
- 2 tbsp (28g) unsalted butter
- 2 tbsp (15g) all-purpose flour
- 2 ½ cups (600ml) whole milk
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- Salt & pepper to taste
- Red pepper flakes (optional)
Instructions:
- Brown sausage in skillet over medium heat. Remove sausage, leave drippings.
- Add butter, melt, stir in flour to make roux. Cook 1–2 mins.
- Slowly whisk in milk until thickened (3–5 mins).
- Return sausage, season, and stir.
- Simmer 2–3 mins. Serve hot.
Conclusion
Country Sausage Gravy is more than just a breakfast dish — it’s a piece of Southern comfort that brings people together. With just a few simple ingredients, you can create something hearty, creamy, and irresistibly flavorful. Whether you stick with tradition or explore new variations, one thing’s for sure — this is the kind of recipe that gets passed down, remembered, and requested over and over.
