Sausage Gravy

This sausage gravy is perfect for biscuits and gravy.  Of course, you can omit the sausage, if you’d like.  Then you’ve got yourself a classic white cream gravy…perfect for mashed potatoes, chicken fried steak, and so on.   Start with a white roux, whisk in the cream, add the cooked sausage and seasonings…let thicken a bit…and you’ll be in heaven.

Sausage Gravy
Prep time
Cook time
Total time
Sausage gravy is amazing on homemade biscuits, chicken fried steak, and just about anything Southern. Amazing.
Recipe type: Sauce
Cuisine: Southern
Serves: 8
  • 8 oz of breakfast sausage
  • 2 tablespoons of bacon grease (or lard, oil or unsalted butter)
  • 3 to 4 tablespoons of all purpose flour
  • 2 cups of heavy cream
  • 1 cup of milk
  • 1 tablespoon of cracked black pepper
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of Adobo all-purpose seasoning
  1. Cook the sausage in a large skillet over medium-high heat.
  2. Remove the sausage from the skillet into a bowl.
  3. In the same skillet, over medium-high heat, add the bacon grease.
  4. Once melted, add the flour and stir frequently to make a lightly browned roux. About 2 to 3 minutes. It should be the consistency of wet sand. Add more flour if too saucy, and add more grease, if too dry.
  5. Using a whisk, pour in the cream, and whisk constantly.
  6. The gravy will start to thicken after about 4 minutes...add in milk to reach the desired consistency.
  7. Add in sausage and seasonings.
  8. Taste and adjust seasonings to your liking.

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