Creamy, delicious heaven over biscuits is the phrase that comes to mind when I think of my mama’s Southern Sausage Gravy and Biscuits; I can not begin to tell you in words how amazingly good her Southern Sausage Gravy is over her homemade biscuits. I might be a little biased when it comes to my mama and cooking, but I am telling you that sausage gravy is lip-smacking good.
Sausage gravy is one of the traditional Southern breakfast items we make reasonably often; made from pork sausage that is cooked in a well-seasoned cast-iron skillet, then a roux is made by lightly browning all-purpose flour in the drippings from the pork sausage, whole milk with a splash of half and half cream, a pinch of cayenne pepper, a little kosher salt, and coarsely ground pepper, are added to make a thick, rich, creamy gravy, to which the cooked sausage is added and lightly fried to marry the flavors.
My mama usually serves our Southern Sausage Gravy over fresh oven-baked biscuits with scrambled eggs or sunny side up fried eggs, juicy garden-fresh sliced red tomatoes, and delicious crispy thick-sliced bacon made in my grannies well-seasoned cast-iron skillet.
I decided I wanted to pass on another one of our family recipes from my mama with all of you today to enjoy Southern Sausage Gravy over some piping hot oven-fresh biscuits. I also included a little secret ingredient of ours–we use a splash of half and half cream to make our gravy creamy and delicious.
As you can see, we like the Southern Sausage Gravy tight with a lot of browned sausage crumbles; I want that sausage gravy to stick to my biscuits like white on rice. You can thin the recipe down to the thickness you prefer, of course.
I also always try to make a large batch of Southern Sausage Gravy and Biscuits to have some for the next day, or I can send a mason jar over to our next-door neighbor. You can quickly refrigerate the leftover sausage gravy in a tightly sealed container and add a little extra milk little by little the next day to thin out the Sausage gravy if needed.
Southern Sausage Gravy
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One pound of pork sausage with sage
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reserved sausage oil from cooking
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Two tablespoons of unsalted butter
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Four tablespoons of all-purpose flour
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Two and 1/2 cups whole milk only
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1/4 of a cup half and half cream
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pinch of cayenne pepper
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kosher salt to own taste
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coarse ground black pepper

Southern Sausage Gravy and Biscuits
Ingredients
- 1 pound Pork sausage with sage
- 2 tablespoons Reserved sausage oil from cooking
- 2 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 ½ cups Whole milk only
- ¼ cup half and half cream
- 1 pinch Cayenne pepper optional
- Kosher salt to taste
- Coarse ground black pepper to taste
Instructions
- Place a large well-seasoned cast iron skillet over medium heat, let cast iron heat up a few minutes before adding 1 pound pork sausage with sage ( I used Jimmy Deans pork sausage with sage today.)
- Brown the sausage breaking it up with a metal spatula little by little. Once the Pork sausage with sage has browned, remove the sausage from the cast iron skillet using a slotted metal spoon, place sausage in a bowl till needed; reserve the oils from sausage to make the gravy.
- Add 2 tablespoons of unsalted butter to reserved sausage oils in cast iron skillet, let the butter melt, careful not to burn or scorch the butter; add 4 tablespoons of all-purpose flour to the melted butter and reserved sausage oils, constantly stirring flour and oil mixture till the roux is only lightly cooked, about 2-3 minutes.
- Add the cooked sausage back to the cast iron skillet
- Then add milk to the roux and cooked sausage very slowly, stirring the mixture the entire time, add the half and half cream next very slowly, season with a pinch of cayenne, kosher salt, and coarsely ground black pepper to own taste. Continue to stir till gravy tightens to a thick creamy texture.
- Serve over hot fresh oven-baked biscuits with eggs, sliced tomatoes, thick sliced bacon, and toast.
Nutrition
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21 Comments
Lauren @ A Nerd Cooks
March 26, 2019 at 1:57 pmYou know, even though I’ve lived in the South for the past 3+ years… I’ve never tried making sausage gravy! I think it’s about time to change that. This recipe looks lovely!
hmccallum
March 27, 2019 at 5:55 amHello, Lauren, you have to try it. So easy to make.
Beth Neels
March 26, 2019 at 1:08 pmNow that is a delicious gravy! I can just smell this breakfast with the warm biscuits, bacon…. swooning!
hmccallum
March 27, 2019 at 5:56 amDon’t forget the sliced tomatoes! No SOuthern breakfast is complete without garden fresh sliced juicy tomatoes!