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 loves to lay on top of flay biscuits!

Sausage Gravy

Course: Sauce
Cuisine: Southern
Keyword: Gravy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 268 kcal
Author: Kris Longwell
Sausage gravy is amazing on homemade biscuits, chicken fried steak, and just about anything Southern. Amazing.


  • 8 oz breakfast sausage
  • 2 tbsp bacon grease or lard, oil or unsalted butter
  • 3 to 4 tbsp all purpose flour
  • 2 cups heavy cream
  • 1 cup milk
  • 1 tbsp cracked black pepper
  • 1 tsp Kosher salt
  • 1 tsp 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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