Classic Southern Sausage Gravy
Few dishes transport me quite like a bubbling skillet of sausage gravy. The sizzle of sausage, the heft of a cast-iron pan, and the smell of biscuits rising in the oven—it’s the kind of morning wrapped in comfort. This Southern staple isn’t just for lazy weekends; it’s for any day you need a little warmth served hot.
My first taste of sausage gravy came from my grandmother’s kitchen. She never measured, never needed a recipe—just instinct and love. Her gravy was rich, peppery, and poured like velvet over biscuits so tender they barely held together. Years later, I found Ree Drummond’s Pioneer Woman version and smiled. It captured that same old-fashioned soul, with a simplicity perfect for everyday cooks.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Breakfast sausage | 1 lb / 450 g | Mild or spicy, depending on your taste |
| All-purpose flour | ¼ cup / 30 g | Thickens the gravy |
| Whole milk (warm) | 3 cups / 720 ml | Adds creaminess and body |
| Salt | ½ tsp | Adjust to taste |
| Black pepper (freshly ground) | ½ tsp | Adjust to taste |
| Crushed red pepper flakes (optional) | ¼ tsp | For a touch of heat |
👩🍳 Step-by-Step Instructions
- Brown the sausage
In a large skillet (cast iron if you have one), cook the sausage over medium heat. Break it apart with a wooden spoon and let it brown evenly—the rendered fat is key for flavor. - Make the roux
Sprinkle the flour directly over the cooked sausage. Stir until it absorbs the fat and coats the meat evenly. Cook for 1–2 minutes to remove the raw flour taste. - Add the milk
Slowly pour in the warm milk, stirring constantly to prevent lumps. Continue stirring until smooth and starting to thicken. - Season generously
Add salt and black pepper to taste. For a hint of spice, stir in crushed red pepper flakes or a pinch of cayenne. - Simmer to perfection
Reduce the heat and simmer for 5–7 minutes, stirring often, until the gravy is thick and creamy but still pourable. If it gets too thick, add a splash of milk. - Serve hot
Spoon the gravy over warm, flaky biscuits and finish with a sprinkle of cracked black pepper for that classic diner touch.
