Recipes 3 min read
Southern Classic Sausage Gravy Recipe with Biscuits and Tips
Savoury, creamy, peppery, and incredibly simple to make, Classic Sausage Gravy is soul-warming whether served over flaky buttermilk biscuits or humble toast.
Growing up with a Southern grandmother gave me many gifts, and food was one of the richest. Her kitchen seemed to turn out large, delicious meals with ease—each dish made with obvious care. Her biscuits were legendary, and to my mind there is no better partner for flaky biscuits than Classic Sausage Gravy.
My grandmother made her gravy in a well-seasoned cast-iron skillet, rendering the sausage until the pan held those treasured mahogany bits that flavor the gravy. She often added a pinch of dried sage or poultry seasoning, which gave the dish a cozy, slightly festive note. For me, sausage gravy is tied to chilly days and holiday mornings—comfort food that feels like family.
Cook’s Notes
- Choose a bulk pork breakfast-style sausage for the most authentic flavor. If you only have links, remove the casings and break the meat apart in the pan. Avoid sweet maple sausages for this recipe unless you prefer a sweeter profile.
- If you use turkey sausage, add fat (butter or oil). The rendered fat from pork sausage helps form the roux and gives the gravy body and flavor.
- A cast-iron or heavy stainless-steel skillet is best. Non-stick pans can’t take the high heat needed to brown sausage well, and you don’t want non-stick coating to flake into a dish you’ll be scraping and whisking.
- Break the sausage into the size you prefer; finer crumbles increase the surface area for those toasted, flavorful bits that make the gravy so good.
- Don’t skimp on freshly ground black pepper—it’s essential. A little nutmeg adds depth, too; freshly grated whole nutmeg is ideal if you have it.
- Use whole milk for the creamiest result. When a recipe relies on a few simple ingredients, choose good-quality ones for the best outcome.
- Serve the gravy over homemade flaky buttermilk biscuits for a classic presentation.
Tools that help
- Cast-iron or heavy stainless skillet
- Wooden spoon or chopper to break up the sausage
- Whisk
- Pepper grinder for freshly cracked black pepper
Make a double batch and refrigerate the extra to use in a Sausage Gravy Casserole or to quickly top biscuits the next morning.
Classic Sausage Gravy
Rebecca Lindamood
Ingredients
- 1 pound bulk pork breakfast sausage or links with casings removed
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 1/2–2 teaspoons freshly ground black pepper
- 1 teaspoon dried sage or poultry seasoning
- 1/8 teaspoon grated nutmeg
Optional, for garnish
- minced fresh parsley
Instructions
-
Place a cast-iron or heavy-bottomed stainless steel skillet over medium-high heat. Add the pork sausage and break it up with a wooden spoon or chopper. Continue cooking and breaking up the meat until the fat has rendered and the sausage has browned in places. Reduce the heat to medium-low and sprinkle the flour evenly over the sausage. Stir thoroughly to combine and cook, stirring, for 2 minutes to lose the raw flour taste.
Pour in half the milk and whisk, scraping the bottom of the pan to release browned bits and smooth the mixture. Add the remaining milk and continue whisking until the gravy is smooth and any stuck bits have been incorporated. Stir in the black pepper, dried sage or poultry seasoning, and grated nutmeg. Increase the heat to medium and bring the gravy to a gentle boil, whisking constantly. Reduce the heat to low and simmer until thickened, about 2–3 minutes. Remove from heat and garnish with minced parsley if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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This post was sponsored by Horizon. The opinions and text are the author’s own.
