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Southern Sausage Gravy

Biscuits and Southern Sausage Gravy… a southern breakfast classic! Our easy and delicious Southern Sausage Gravy has the perfect combination of seasoned sausage, creamy white sauce, and black pepper.

The flavor is incredible, and the creamy texture just melts in your mouth….Smother it over buttermilk biscuits for the most satisfying breakfast and brunch!

Southern sausage gravy smothered over a stack of biscuits on a plate

Southern Style Biscuit and Sausage Gravy

Southern Sausage Gravy is a beloved traditional southern breakfast dish, originating in Southern Appalachian in the late 1800’s.

There’s nothing quite like a creamy, flavorful, thick white gravy loaded with juicy crumbled sausage and seasoned with cracked pepper. It is best served over flaky homemade biscuits, soaking up all of that delicious gravy.

For those who are less familiar with the different ‘types’ of gravy, this is different from brown gravy, which is usually served over turkey and mashed potatoes during holiday dinners.

Southern sausage gravy is more of a staple comfort food gravy for weekend brunches and holidays breakfasts. It is the perfect addition to a big hearty American breakfast alongside some scrambled eggs, bacon and hash browns.

My years spent in the South birthed the love of biscuits and gravy in me. It also set me on a mission to create and perfect the BEST sausage gravy recipe.

If you are on the search for an authentic Southern sausage gravy recipe that is delicious yet easy to make, you have come to the right place!

This southern sausage gravy recipe is a tried and true recipe I’ve made over and over again for many, many years. My husband calls it the BEST sausage gravy recipe, and we are kinda snobs about biscuits and gravy in our household.

Top down view of creamy southern sausage gravy in a cast iron skillet


This delicious classic Southern Sausage Gravy recipe calls for a short list of pantry-friendly, everyday ingredients…and is seriously BURSTING with flavor! Here is everything you will need:

  • sausage patties – we will be using raw pork sausage patties for this recipe. Jimmy Dean’s Sausage Patties are my favorite to use for this recipe. For a healthier sausage gravy, you can use turkey sausage patties, but it will be less flavorful.
  • butter – using salted butter for this recipe.
  • all-purpose flour – this is used to thicken the white sauce for our old fashion sausage gravy.
  • milk – whole milk is used but you can use lower fat milk as well. The higher the fat content in the milk, the richer (and creamier) the sausage gravy will be.
  • salt and black pepper – these are the only seasonings we use in our recipe so it is responsible for bringing the majority of the flavors in our southern sausage gravy. It may be two simple and basic ingredients, but they will bring some amazing flavors.

How to Make Southern Sausage Gravy from Scratch

Making an old-fashion sausage gravy from scratch is easy and it takes only about 15 minutes from start to finish!

Southern biscuit and sausage gravy such a simple, no-fuss but incredibly tasty dish – I know for me, it doesn’t get better than this!

Cook the Sausage

Bring raw pork sausage patties onto a greased non-stick large skillet or a large cast iron skillet (shown in pictures) under medium heat. Use a spoon to crumble the patties up into small pieces as they cook.

Round sausage patties that are eventually crumbled up into smaller pieces

Patiently wait as the aroma of sausage patties fill the air in your kitchen…mmmm…

Cook sausage patties fully (do not undercook). Once sausage patties are fully cooked, remove and set aside.

Make the Sausage Gravy

In the same skillet, add butter, and let it melt.

Whisk together butter and all-purpose flour once it is melted. Stir to combine.

Add milk into skillet slowly, whisking continuously as you go. Whisking will help remove the clumps from the flour. Bring to a boil.

Return the cooked sausage into the gravy, and cook until the gravy thickens to desired consistency.

Whisking sausage gravy in a skillet, then adding crumbled sausage

Add salt and black pepper to taste. Give it a stir and remove from heat.

Behold! thick, creamy, luscious Southern Sausage Gravy…HEAVEN!

Southern sausage gravy in a cast iron skillet

Smothered sausage gravy on top of warm, flaky biscuits, savor every bite, and prepare to be blown away!

Seriously one of my favorite foods ever. ❤️

Tips and Tricks

Here are a few things to take note to ensure success when making this southern sausage gravy recipe!

Whisking gravy: use a whisk to whisk gravy to remove the clumps from the flour in the gravy,

Consistency of the gravy: how thick or thin you sausage gravy is depends on how much flour you use in proportion to milk. Adjust the consistency to your liking – add more flour or boil longer if you like your gravy thicker, and add more milk or boil for a shorter time if you like your gravy thinner.

Taste and adjust: taste the gravy at the end and adjust salt and black pepper as needed. Salt is important to bring some saltiness the gravy, but you’ll be surprise how much salt contribute to the overall flavor of the gravy. If gravy taste plain and dull, simply add more salt to open up the flavors.

Storage and Reheating

Storage: Make sure gravy is no longer hot to the touch, and store in an air tight container in refrigerator for up to 5 days.

Reheating the gravy: Add a few teaspoons of milk or water to the gravy. Bring gravy to skillet and heat over low heat so that gravy heats up and is cooked evenly to avoid burning the bottom of the gravy. Stir consistently until gravy is boiling and warm, and reaches desired consistency. Add more water or milk as needed throughout the process.

Gravy can be heated in the microwave as well. Remember to also add a few teaspoons of water or milk prior to microwaving gravy.

Closeup of sausage gravy smothered over biscuits

Frequently Asked Questions

What type of sausage should I use for Southern Sausage Gravy?

Traditionally, breakfast sausage is used for this gravy. Sausage should be raw and not already cooked, because we want to cook the meat and let the juices from cooking absorbed into the gravy for flavor. I like using Jimmy Dean’s raw sausage patties for this recipe, however, ground sausage can be used as well.

Can I use a different type of milk?

While most traditional recipes call for whole milk, you can substitute it with other types of milk according to your preference. Keep in mind though, using milk with less fat might result in a less creamy texture.

My sausage gravy is lumpy…what did I do wrong?

You’ll want to make sure you whisk gravy well with a whisk after adding flour and milk, and while it is coming to a boil. I find that simply stirring doesn’t remove the clumps.

My gravy is too thick (or too thin). How can I thin it out (or thicken it)?

If your gravy is too thick, add more milk until you reach your desired consistency. If your gravy is too thin, add more flour.

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Delicious Breakfast Recipes

A stack of biscuits topped with creamy sausage gravy

Southern Sausage Gravy

This classic southern recipe is essentially a roux-thickened creamy white gravy infused with the flavors of the sausage and black pepper. Served over warm biscuits for a indulging and satisfying breakfast and brunch.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 467kcal
Author: MinShien


  • 12 oz pork sausage patties about 8 patties
  • 1 tbsp butter
  • ¼ cup all purpose flour
  • cups milk
  • 2 tsp salt or to taste
  • 1 tsp black pepper or to taste


  • Prepare biscuits either according to package directions or make some biscuit from scratch. Set aside once ready.
  • Cook sausage in a heavy bottomed skillet over medium heat. Break up sausage as it cooks.
  • Once sausage is cooked through, set aside.
  • In the same skillet, melt butter.
  • Whisk flour into the melted butter until all flour is incorporated.
  • Slowly add milk into the butter/four mixture. Whisk as you go to help prevent any clumps.
  • Return sausage to skillet, cook until it reaches desired consistency. Add salt and black pepper. Stir to mix.
  • Serve on top of freshly baked biscuits. Enjoy!


Calories: 467kcal | Carbohydrates: 35g | Protein: 16g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 1698mg | Potassium: 425mg | Fiber: 1g | Sugar: 7g | Vitamin A: 268IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. 5 stars
    I surprised hubby with this gravy recipe and he almost licked the plate. He’s always talking about his Southern roots and how his Mama made the BEST gravy. He told me mine was better!!

    1. Joyous Apron says:

      Wow! That is high praise! So glad he loved it – I love this gravy SO much!!