Creamy Sausage Gravy

A warm skillet of creamy sausage gravy always takes me straight to the heart of Southern comfort cooking. With rich, seasoned sausage, velvety cream, and aromatic herbs, I find this dish makes any breakfast table feel special. Whether poured over biscuits or spooned onto crispy potatoes, this recipe gives me that perfect balance of savory and satisfying.

Why You’ll Love This Recipe

I love this creamy sausage gravy because it transforms a simple breakfast into a hearty, indulgent meal. The sausage adds depth, the butter and roux create richness, and the spices bring just the right amount of warmth. I also like how versatile it is—I can serve it over biscuits, hash browns, or even eggs. It’s quick to make, ready in just about 30 minutes, and always impresses my family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound breakfast sausage (regular, sage, or hot)

• 4 tablespoons unsalted butter

• 6 tablespoons all-purpose flour

• 3 cups whole milk, at room temperature

• ½ cup heavy cream

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon dried sage

• ¼ teaspoon dried thyme

• ⅛ teaspoon cayenne pepper (optional)

• ¼ teaspoon freshly grated nutmeg

• 1 ½ teaspoons freshly ground black pepper, plus more to taste

• 1 teaspoon kosher salt, plus more to taste

• 2 teaspoons Worcestershire sauce

• 2 tablespoons fresh chives, chopped (optional, for garnish)

Directions

1. In a large skillet, cook the sausage over medium heat until browned and crumbled, about 8–10 minutes.

2. If there’s less than 4 tablespoons of fat, add butter to make up the difference. If there’s more, drain until only 4 tablespoons remain.

3. Sprinkle flour over the sausage and stir to coat. Cook for 2–3 minutes to remove the raw flour taste.

4. Slowly add ½ cup of milk while stirring to avoid lumps. Gradually whisk in the remaining milk and cream until smooth.

5. Add garlic powder, onion powder, sage, thyme, cayenne, nutmeg, pepper, salt, and Worcestershire sauce.

6. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 8–10 minutes, stirring often, until the gravy thickens.

7. Adjust seasoning and consistency as needed. If too thick, stir in more milk a tablespoon at a time.

8. Serve hot over biscuits, garnished with chives if desired.

Servings and timing

This recipe makes about 6 cups of sausage gravy, which serves 6–8 people depending on portion size. Prep time is around 10 minutes, cook time is 20 minutes, for a total of about 30 minutes.

Variations

• For a lighter option, I sometimes use turkey breakfast sausage and 2% milk.

• If I want more heat, I choose hot sausage or add extra cayenne.

• For a smoother gravy, I remove the sausage before making the roux, then stir it back in at the end.

• A touch of smoked paprika gives the gravy a deeper, smoky flavor.

• I’ve also tried this with plant-based sausage for a vegetarian twist, and it works well.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove, whisking in a splash of milk to loosen it. I don’t recommend freezing because the dairy tends to separate, but making it fresh ensures the best flavor.

FAQs

Can I make this gravy ahead of time?

Yes, I can make it a day in advance and store it in the fridge. When reheating, I stir in a little milk to bring back the creamy texture.

What’s the best sausage to use?

I like using a classic breakfast sausage, but sage or hot sausage adds more flavor depending on what I’m craving.

How do I keep the gravy from getting lumpy?

I add the milk slowly while whisking constantly, which keeps the gravy smooth and creamy.

Can I make this gluten-free?

Yes, I swap the all-purpose flour for a gluten-free flour blend, and it works just as well for thickening.

What can I serve with sausage gravy besides biscuits?

I love it over hash browns, scrambled eggs, country-fried potatoes, or even toasted sourdough.

Conclusion

This creamy sausage gravy has become one of my go-to comfort foods. I like how it comes together quickly yet delivers so much flavor and richness. Whether I’m cooking for a weekend breakfast or a holiday brunch, I know this recipe will always satisfy. A skillet of this gravy, paired with warm biscuits, is my idea of the perfect start to the day.