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

Sausage gravy is amazing on homemade biscuits, chicken fried steak, and just about anything Southern. Amazing.
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


  • 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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