Old-Fashioned Sausage Gravy & Biscuits
Old-fashioned sausage gravy and biscuits is a simple, hearty Southern breakfast made with browned breakfast sausage, creamy gravy, and plenty of black pepper. This is my husband’s favorite, so I make a big batch because we love having leftovers. Serve it over warm homemade biscuits for a comforting breakfast that tastes like home.
Looking for the perfect biscuit to serve with your sausage gravy? Try my Homemade Buttermilk Biscuits recipe.
Why You’ll Love This Sausage Gravy
- Simple ingredients
- Easy to make
- Makes a generous batch
- Perfect for a hearty breakfast
- Delicious over homemade biscuits or toast
- Makes wonderful leftovers
- Easy to adjust to your preferred consistency and seasoning
Ingredients
- 1 tablespoon bacon grease
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 2 cups milk, plus more as needed
- ½ to ¾ cup heavy whipping cream, plus more as needed
- Black pepper, to taste
- Pinch of cayenne pepper
- Sprinkle of nutmeg, optional
- Salt, to taste
How to Make Old-Fashioned Sausage Gravy
Brown the Sausage
Start by adding 1 tablespoon of bacon grease to a large skillet and melt it over medium-low heat.
Add the breakfast sausage and cook, breaking it apart as it browns. Continue cooking until the sausage is completely browned.
Make the Roux
Sprinkle ⅓ cup of flour over the browned sausage.
Stir well, making sure the flour is incorporated into the sausage and grease. Continue cooking for about 1 minute, stirring constantly.
This gives the flour a chance to cook before the milk is added.
Add the Milk
Slowly add 2 cups of milk, stirring as you pour.
Continue stirring until everything is well incorporated and the gravy begins to come together.
At this point, you can add additional milk as needed to reach the consistency you prefer.
Season the Gravy
Add black pepper to taste, along with a pinch of cayenne pepper.
I also like to add just a small sprinkle of nutmeg. The nutmeg is completely optional, but it adds a subtle warmth to the gravy without making it taste like nutmeg.
Stir everything together and allow the gravy to cook over low heat until it thickens.
Taste and Adjust
This is where I think a good sausage gravy becomes your sausage gravy.
Taste it and add salt if needed. Add more pepper or any additional seasoning you prefer.
Stir well, taste again, and adjust as needed.
Remember that breakfast sausage and bacon grease can already contain quite a bit of salt, so I recommend waiting until the end to add salt.
Finish With Heavy Cream
Once the gravy has reached the thickness and flavor you like, stir in approximately ½ to ¾ cup of heavy whipping cream.
Mix well and add more cream if needed to reach your desired consistency.
Heat the gravy through, but keep it over low heat.
Serve Over Warm Biscuits
Our favorite way to serve this sausage gravy is over warm, homemade buttermilk biscuits.
Split a biscuit open, spoon the hot sausage gravy generously over the top, and serve it while it’s warm.
It’s also delicious over toast when biscuits aren’t on the menu.
A Big Batch Means Leftovers
One of the reasons I make such a generous batch of this sausage gravy is because we love leftovers around here.
Thankfully, this gravy reheats beautifully.
If the gravy thickens too much in the refrigerator, simply warm it gently in a saucepan and add a splash of milk or cream while stirring until it reaches the consistency you like again.
It’s an easy breakfast to have waiting for you on a busy morning.
A Few Tips for Making Sausage Gravy
Cook the flour. Give the flour about a minute to cook with the sausage before adding the milk. This helps prevent the gravy from tasting floury.
Don’t worry about getting the consistency perfect immediately. You can always add more milk or cream as the gravy cooks.
Taste before adding salt. Sausage and bacon grease can both be salty.
Keep the heat low. Gentle cooking gives you more control over the thickness and helps prevent the milk from scorching.
Make it your own. More pepper, less cayenne, extra cream, or a thinner gravy—there’s no reason you can’t adjust it to suit your family’s taste.
Frequently Asked Questions
Can I make sausage gravy ahead of time?
Yes. Sausage gravy reheats very well, which is one reason we love making a large batch.
Why did my sausage gravy get too thick?
As sausage gravy cools, it naturally thickens. Add a little milk or cream while reheating and stir until it reaches the consistency you want.
Can I use sausage gravy over something besides biscuits?
Absolutely! Toast is another easy option. You can also serve it over eggs, potatoes, or other breakfast favorites.
Can I leave out the bacon grease?
Yes. The bacon grease adds extra flavor, but the sausage will provide fat as it cooks. If your sausage produces plenty of grease, you may not need as much additional fat.
More From Simpler Thymes Homestead
From Our Homestead to Yours
This is the kind of breakfast I love sharing here at Simpler Thymes Homestead—simple ingredients, a little time in the kitchen, and food that brings everyone to the table.
And when it’s my husband’s favorite, you can bet this one will be made again and again.
I hope your family enjoys this old-fashioned sausage gravy as much as we do.
Until next time, from our homestead to yours,
— Marian
Simpler Thymes Homestead
Old-Fashioned Sausage Gravy
Ingredients
- 1 tablespoon bacon grease
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 2 cups milk, plus more as needed
- ½ teaspoon black pepper
- Pinch of cayenne pepper, optional
- Pinch of nutmeg, optional
- ¾ cup heavy cream
- Salt, to taste
Instructions
- Brown the sausage: Heat the bacon grease in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through.
- Make the roux: Sprinkle the flour over the cooked sausage. Stir well to coat the sausage and cook for 1–2 minutes to remove the raw flour taste.
- Add the milk: Slowly pour in the milk while stirring constantly, scraping up any flavorful bits from the bottom of the skillet.
- Season: Add the black pepper and, if desired, a pinch of cayenne and nutmeg.
- Simmer: Continue cooking and stirring until the gravy thickens, about 5–8 minutes.
- Add the cream: Stir in the heavy cream and continue cooking until the gravy reaches your desired consistency.
- Adjust the consistency: If the gravy becomes too thick, add a little more milk until it reaches the consistency you like.
- Taste and serve: Season with salt to taste. Serve hot over warm homemade buttermilk biscuits.
Notes
- The bacon grease adds an extra layer of savory flavor, but you can substitute additional butter or sausage drippings if needed.
- Don't worry if the gravy seems a little thin at first—it will continue to thicken as it simmers.
- Add the milk gradually if you prefer a thicker gravy, or add more at the end to thin it out.
- The cayenne and nutmeg are optional, but just a small pinch adds wonderful depth without making the gravy spicy or sweet.
