Savory Southern Style Sausage Gravy

This luscious sausage gravy is perfect for a plate of biscuits and gravy! It is flavorful, comforting, and you will love how simple it is! Make it for breakfast or brunch!

Photo by Allison of Culinary Cupcake

Many culinary historians and food writers believe that the dish biscuits and gravy originated in Southern Appalachia during the late 1800s. It was made popular by sawmill workers. They needed an inexpensive calorie-dense food to fuel them after working with heavy logs all day. Sausage gravy became the companion to biscuits, because the sauce made from sausage, drippings, milk, and flour was very affordable.

I love biscuits and sausage gravy. I first had it when I was at university. My friend from South Carolina introduced it to me and I thought the concept was simple yet delicious. We liked to go to this 24 hour diner at odd hours and order biscuits and sausage gravy. We knew the waitstaff by name and they knew ours. It was nice to be in a place that was so friendly, and eating food that was so comforting.

My first attempt making sausage gravy was a little after university was over. My roommates and I were craving biscuits and gravy. One of their significant others usually made it, but she was not around at the time. We bought all the ingredients and I made it in my favorite skillet. The gravy was too thick, but the flavors were there. We all ate with glee.

Over the years, I have since experimented with creating sausage gravy for biscuits and gravy. I have used certain restaurants and recipes as inspiration. I believe that this recipe is my best yet. One key part is to use a sausage that is well-seasoned and not too sweet. The other important aspect is whole milk or 2% milk will create a nice savory gravy. Take these simple ingredients, cook them together, and enjoy!

Savory Southern Style Sausage Gravy Recipe

Yields 8 servings

Prep Time: 3 minutes

Cook Time: 16 to 18 minutes

Drink Pairing Suggestion: Fruit Juice


12 ounces breakfast sausage, no casing

1/4 cup all purpose flour

2 cups milk

1 teaspoon black pepper

1/4 teaspoon seasoned salt

Serve with: warmed buttermilk biscuits


Heat a large skillet to medium-high heat. Add the sausage and break the sausage into little pieces using a wooden spoon.

Brown the sausage until no longer pink. About 5 to 7 minutes.

Lower the heat to medium-low.

Add about half of the flour to the skillet. Let the sausage absorb most of the flour. Pour in the other half of the flour.

Gently stir in the milk. Let the gravy thicken for about 10 minutes.

Season with black pepper and seasoned salt.

Serve hot with warmed biscuits.

Variation: Use maple flavored breakfast sausage or spicy sausage in the gravy.

Feel free to add a fried egg and a side of potatoes to your biscuits and gravy for a decadent breakfast or brunch!


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