Breakfast Recipe: Southern Sausage Gravy

Recipes from The Kitchn

Sausage gravy is one of those dishes that is so basic you don't even need a recipe. But it's also one of those dishes that, in the age of everything being bigger, bolder, and more unique, tends to get lost in the mix—meaning, you aren't going to see it going viral anytime soon.

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The thing is, at my house we whip up homemade sausage gravy at least once a month. I find it simple, soul-satisfying, and a great way to start a Sunday. I have the measurements down to a science, and I even found the perfect biscuit. Those powers combined result in the ultimate breakfast of champions.

So if you're trying to think of something to make for brunch (or even dinner) next weekend, head back to the classics. It has been around a long time for a reason. Red velvet cupcakes and deep fried oatmeal are here today gone tomorrow. Sausage gravy? It's not going anywhere any time soon.

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Southern Sausage Gravy

Serves 8

1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits, for serving

Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

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Related: Breakfast Recipe: Sweet Potato Biscuits with Maple Butter

(Images: Nealey Dozier)

Per serving, based on 8 servings. (% daily value)
17.1 g (26.3%)
6.1 g (30.6%)
0.1 g
5.9 g (2%)
0.1 g (0.4%)
3.1 g
10.9 g (21.8%)
46.9 mg (15.6%)
386.9 mg (16.1%)

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Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at