Rich & Creamy Southern Sausage Gravy Recipe Is How to Stay Warm by Donna John

We're snowed in. That may not sound too exciting to anyone living up north, but we're in Texas. Snow day! While scrolling through my Facebook feed to see all the beautiful snow photos being shared, I saw my friend Dave had made homemade sausage gravy and ladled it over biscuits.

"I made some sausage gravy and biscuits with some fried potatoes on this cold winter's night. It's the only time of year I like to make it. SNOW DAY!!"

Mouth watering, I asked him if I could share his recipe with the 30Seconds community. He was quick to tell me that he doesn't really have a "recipe." He's been making it so long that he eyeballs everything (like a true southern cook). Below is what I believe is enough information to make this creamy sausage gravy recipe so you can enjoy it for breakfast, brunch, lunch or dinner (breakfast for dinner).

Ladle this creamy sausage gravy over hot biscuits and/or fried potatoes for a true southern meal. Use those canned refrigerated biscuits or make homemade biscuits.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10  minutes
Total Time: 15 minutes
Servings: 8

Ingredients

• 1 pound breakfast sausage
• 1/4 cup butter 
• 1/2 - 3/4 cup flour (all-purpose flour or gluten-free flour)
• milk, to cover (see Recipe Notes)
• half and half (optional, but makes it creamier)
• salt and black pepper, to taste (Dave uses "a ton" of black pepper)

Recipe Notes

• Dave adds enough milk to cover the sausage plus a few inches more. You can always add more milk later in the cooking if it is too thick for you, or cook it a bit longer if it's too thin.

• Use whatever type of breakfast sausage you enjoy. The bulk roll sausage comes in varieties like original, sage, maple and spicy.

• For a gluten-free gravy, use gluten-free flour instead of all-purpose flour.

• Don't have milk or half and half on hand? You could use evaporated milk. Keep cans in the pantry for milk emergencies.

• Store any leftover gravy in an airtight container in the fridge. Reheat over low on the stovetop or in the microwave.

Here's how to make it: 

1. Crumble the sausage into a skillet and cook until browned and cooked through.
2. Once the sausage is browned, reduce the heat to low. Add the butter and stir until it melts.
3. Sprinkle in half of the flour and stir. Add the other half of the flour and stir until it looks like a sticky dough. 
4. Add enough milk to cover the sausage plus a few inches. You can add some half and half, too, for a creamier gravy. Keep stirring, graduating turning up the heat until you reach medium heat. The gravy will start to thicken up. 
5. Once the gravy bubbles, turn the heat down to low. Add salt and black pepper to taste. Serve over hot biscuits.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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