The Best and Easiest Southern Sausage Gravy for Biscuits
There is nothing as quintessentially “Southern” as homemade biscuits and gravy! Here I share how to make the BEST and easiest Southern sausage gravy for biscuits, just like my grandmother used to make.
For many of us who grew up in the South, biscuits and gravy taste like home! You do not have to spend a lot of time and effort to enjoy this fabulous comfort food. With three simple ingredients, my recipe takes only minutes to assemble and is sure to be a family favorite!
What Is Southern Style Sausage Gravy?
Similar to milk gravy, the base for Southern Style Sausage Gravy is just milk, flour, and fat. However, to make sausage gravy you simply add browned sausage! It is filled with crispy brown sausage pieces and loaded with a peppery flavor. This gravy is a PERFECT topper for a warm biscuit!
How Do I Get My Gravy To The Desired Consistency?
When it comes to making gravy, it is important that the consistency is not too thick but not too thin either. You do not want your gravy to be so thick that it does not pour onto a biscuit, but you also do not want it to be soupy. Personally, I just like to thicken my sausage gravy up a little. However, you can adjust this depending on your preference! If your gravy seems too thin, simply whisk in a little more flour. Likewise, if it seems too thick, simply whisk in milk, in small amounts at a time.
What type of sausage should I use for Southern sausage gravy?
The best type of sausage to use for this recipe is a breakfast sausage. While you can use whatever you prefer, I have found Jimmy Dean breakfast sausage to the best for this dish. It is SO delicious and packed with flavor. Luckily, you can find this sausage at almost every grocery store. Make sure to by the roll of raw sausage and not the pre-cut patties. You’re going to want to cook the sausage in the pan yourself to get all that good and yummy fat that you will need for this recipe.
How Do I Make Southern-Style Sausage Gravy?
You may be surprised that you are only ten minutes away from enjoying piping hot sausage gravy! All you need to make this dish is hot breakfast sausage, flour, milk, and salt and pepper to taste! To begin, simply break up your sausage in a skillet and cook until the sausage crumbles are brown and crispy. The grease leftover in the pan is a much more flavorful substitute for butter, and will pack a peppery punch into the gravy! set your sausage aside and whisk in your flour to the grease mixture. Next, whisk in the milk until the gravy is completely smooth. Once everything is combined, let the gravy simmer over medium heat for about five minutes, or until it reaches your desired consistency. Lastly, add salt and pepper to taste, and enjoy!
How long can I store Southern sausage gravy?
With an airtight container in the fridge, this gravy can last 3-4 days. Freezing it will help it to last a little bit longer but I recommend throwing it out after 3-4 days. But since this gravy is so delicious, I don’t anticipate any leftovers!
What can I add to give this gravy an extra kick?
You don’t have to worry about any lack of flavoring since this breakfast sausage is packed with a wondeful blend of herbs and spices. But, if you’re wanting an extra kick of spicyness, then I would recommend adding a few dashes of hot sauce to your gravy. But don’t go too crazy! You can always add some more hot sauce on top of your serving so you don’t accidentally make it too hot.
How should I serve Southern sausage gravy?
Southern sausage gravy should always be served in a warm biscuit. The sausage gravy should always be served warm as well. You can always add some hot sauce or garnishes, but what matters most is that it served with a biscuit. Nothing is more delicious then this warm, comforting meal!
Watch Me Make Southern sausage gravy:
If you like this recipe, be sure to check out my Palmetto Cheese Drop Biscuits, my Five Southern Recipies You Need To Try, and my “Newlywed” Pot Roast With Gravy for more Southern-style comfort food!
If you try this Southern classic, please let me know in the comments below! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
The Best and Easiest Southern Sausage Gravy for Biscuits
My Southern sausage gravy filled with crispy brown sausage pieces and loaded with peppery flavor~PERFECT topper for a warm biscuit!
- 1 (12-oz) roll hot breakfast sausage (I love Jimmy Dean)
- 1/4 cup flour (add more if needed to thicken)
- 2 cups whole milk
- kosher salt
- freshly ground black pepper
- Brown sausage in a skillet, breaking it into small pieces.
- Get sausage fully cooked with a brown, golden crispy texture.
- Transfer sausage to a plate; do not drain grease from skillet.
- Whish flour into the grease; add milk. Whisk until smooth.
- Bring to a simmer over medium heat; cook until slightly thickened (roughly 5 minutes).
- If too thin, add whisk in small amounts of flour at the time. If too thick, whisk in small amounts of milk as needed.
- Add sausage back to the skillet. Season with salt and a generous amount of pepper. Serve warm over biscuits.
- Keep stored airtight in the fridge for 3-4 days. Reheat as needed.
Use pork sausage not turkey.
Add hot sauce for extra kick.
These are SO helpful, Kathy!! I appreciate your sharing these!!!!
Do not have to remove the sausage from the pan. I have used Jimmy Dean sausage close to 20 years. This sausage does not put out a lot of grease. If you use a sausage that does, take your spatula and pull your sausage to the side of the pan and use paper towels to absorb some of the grease. Sprinkle your flour directly onto the sausage and let it cook another 2 or 3 minutes. Then slowly pour in your milk. One less step and one less dish. I have been cooking Southern for 62 years. Best wishes for your blog.
Hi Judy! If you’ve done that and it works for you, sounds great! I’ve only made mine this way so can’t speak to any other method:-)
I often just add the flour to the sausage. Is this okay?
Hi Carl, thank you SO much for catching this error for me!!! I’ve made corrections. You are so kind to take time to let me know.
You misspoke in the arrival suggesting off it’s too think to add flour and if it’s too thin to add milk… The recipe prob is correct but you may want to correct the article.