This white sausage gravy is a tasty, creamy gravy made with simple ingredients like whole milk and cooked sausage. Make this simple recipe along with some homemade biscuits the next time you are craving a hearty meal that's a southern staple.
Related post - How to make gravy with bacon grease.
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If you're into delicious breakfast recipes like we are, then this easy recipe will not disappoint.
This white sausage gravy goes by many names. You may have heard it called country sausage gravy or southern-style sausage gravy. They all typically use the same basic ingredients but yield a flavorful gravy.
If you crave warm biscuits with melted butter, then this homemade sausage gravy recipe is right up your alley!
This is perfect for special occasions and those lazy Saturday mornings when you want to have the family around the table enjoying each others company.
Whenever you crave an easy hearty breakfast, I know you'll use this recipe again and again because it's the best comfort food with great flavor.
Ingredients
Sausage - I used pork breakfast sausage for that classic taste. There are many brands to choose from and one of the brands that is readily available in my area is Jimmy Dean. It comes in a tube package.
Butter - I use salted butter for this recipe, but unsalted will also work.
All purpose flour - used as the thickener
Milk - I used whole milk, but 2% will also work. Feel free to experiment with your choice of milk.
Garlic powder - I like to add a touch or garlic to this gravy, but there will be loads of flavor from the sausage. You can omit if you want.
Worcestershire sauce - adds more savory flavor that I think pairs well with this white sausage gravy, but you can omit it if desired.
Salt and black pepper - to taste
Need more gravy ideas? Try my Southern White Gravy on your favorite biscuits.
Equipment
- Non-stick skillets
- Cast iron skillet
- Whisk
- Wooden spoon
- Salt and pepper grinders
- Gravy boat
- Airtight containers
Instructions
Heat a large skillet over medium heat. Crumble sausage into pan and cook until well browned and no longer pink.
Now, add butter to the skillet and let it melt. Please note that if you have enough fat from the sausage then you may not need to add butter. Jimmy Dean sausage isn't super fatty so, I like to add some butter.
Sprinkle flour over the sausage/melted butter mixture. Stir it into the sausage mixture and cook to get rid of the raw flour taste, about 1-2 minutes.
Slowly add the milk to the sausage/flour mixture, stirring constantly until incorporated. Bring mixture to a low boil (bubbling slightly). You may need to turn the heat up to medium-high, just be careful not to burn it.
Once the gravy is gently boiling, turn the heat down to low and simmer the mixture until thickened. Add garlic powder, Worcestershire sauce, and salt and pepper, to taste.
Quick facts
The main difference between country gravy and sausage gravy is that country gravy is made without meat while sausage gravy is made with meat like pork sausage.
It's important to let that flour cook well and to season the gravy well. The best way to make a flavorful gravy is to taste it and adjust the seasonings.
Yes, they are basically the same thing, a white cream gravy with sausage. Sawmill gravy got its name because it's what the loggers and sawmill workers ate for breakfast. The original sawmill gravy may have been made with cornmeal instead of wheat flour, giving it a grainy, sawdust-like texture.
Kitchen tips
Sugar can be used to help mask unwanted flavors. If you over salt or burn the flour, try adding a teaspoon or two of sugar.
Try a dash of pepper sauce or cayenne pepper to spice up your gravy. Red pepper flakes can also work.
Use more milk or water to thin out gravy if you find it too thick.
How to store
Store leftover gravy in the refrigerator in an airtight container for three or four days.
Because this gravy contains milk, freezing isn't recommended as it can loose it taste and texture. Freeze at your own risk!
How to reheat gravy
Take cold gravy and spoon it into a cold skillet or sauce pan. Break it up with a spoon or a whisk.
Turn the heat to low and gently heat it thoroughly while stirring constantly. Serve warm.
If frozen, thaw in the refrigerator before reheating.
What goes good with white sausage gravy?
- Air fryer biscuits
- Air fryer steak fries from scratch
- Air fryer bacon
- Air Fryer French fries
- Air Fryer Hash browns
📖 Recipe
White Sausage Gravy
Ingredients
- 1 lb sausage I like Jimmy Dean breakfast sausage
- 2-4 tablespoon butter
- ¼ cup flour all purpose
- 2 cups milk whole or 2%
- 1 teaspoon garlic powder optional
- 1 teaspoon Wocestershire sauce optional
- 1 teaspoon pepper or to taste
- 1 teaspoon salt or to taste
Instructions
- Heat a large skillet over medium heat. Crumble sausage into pan and cook until well browned and no longer pink.
- Now, add butter to the skillet and let it melt. Please note that if you have enough fat from the sausage then you may not need to add butter. Jimmy Dean sausage isn't super fatty so, I like to add some butter.
- Sprinkle flour over the sausage/melted butter mixture. Stir it into the sausage mixture and cook to get rid of the raw flour taste, about 1-2 minutes.
- Slowly add the milk to the sausage/flour mixture, stirring constantly until incorporated. Bring mixture to a low boil (bubbling slightly). You may need to turn the heat up to medium-high, just be careful not to burn it.
- Once the gravy is gently boiling, turn the heat down to low and simmer the mixture until thickened. Add garlic powder, Worcestershire sauce, and salt and pepper, to taste.
Notes
- Store leftover gravy in the refrigerator in an airtight container for three or four days.
- Freeze for four to six months.
- Thaw overnight in the refrigerator.
- To reheat gravy:
- If gravy is frozen, let it thaw in the refrigerator first.
- Take cold gravy and spoon it into a cold skillet or sauce pan. Break it up with a spoon or a whisk.
- Turn the heat to low and gently heat it thoroughly while stirring constantly. Serve warm.
Margret
This was an excellent recipe. My family loved it. I was looking for a recipe for half a pound of cooked crumbled sausage that I had frozen. All I did was half the recipe and it turned out great. Thank you!
Nikole Berg
Your welcome Margret! So happy to hear it worked out so well for you!