This sausage gravy is classic Southern comfort: chunky, peppery pork sausage cooked with a touch of onion, thickened with flour, and finished with creamy whole milk. It’s the kind of gravy that turns a plain biscuit into a meal and anchors weekend brunches, cozy weekday breakfasts, and holiday mornings. If you’re a fan of rich, pan-forward sauces, you might also enjoy this how to make sausage turkey fat gravy for a slightly different, deeply savory twist.
Why you’ll love this dish
Simple, comforting, and fast — that’s the short version. This Pioneer Woman–style sausage gravy uses pantry basics and cooks in about 20 minutes, which makes it perfect when you want something warm and satisfying without a long wait. It’s also forgiving: you can tweak the consistency, heat level, and herbs to match family tastes, and kids usually approve of the creamy, meaty flavor.
"A five-star biscuit topping that tastes like weekend mornings — rich, peppery sausage, and a gravy that clings to every bite." — home cook review
Occasions where this shines:
- Lazy weekend brunches or breakfast-for-dinner nights
- Big family gatherings where you need an easy make-ahead component
- Comfort food nights: pairs well with eggs, potatoes, or biscuits
The cooking process explained
Before you start, here’s the quick roadmap so you know what to expect: brown the sausage (and onion if using) to build flavor and render fat; sprinkle in flour and cook briefly—this cooks out raw flour taste and forms the roux; slowly whisk in cold whole milk to make a smooth gravy; season and simmer until it thickens. From skillet to table in around 15–20 minutes once you begin cooking.
What you’ll need
- 1 lb breakfast sausage (bulk or removed from casings)
- ½ cup sweet onion, chopped (optional — adds sweetness and depth)
- ⅓ cup all-purpose flour
- 3½ cups whole milk (use full-fat for best texture)
- ½ tsp seasoned salt
- ½ tsp black pepper (freshly ground is ideal)
- 1 tsp dried sage or thyme (optional — sage is more traditional)
- Salt, to taste (start small; sausage can be salty)
- Biscuits, for serving
Substitutions/notes:
- For a lighter version, use 2% milk but expect a thinner mouthfeel.
- Gluten-free: substitute a 1:1 gluten-free flour blend, but cook a little longer to remove raw flour flavor.
- Turkey sausage works but may need a bit of added fat (butter or oil) to mimic pork sausage richness.
Step-by-step instructions
- Heat a large skillet over medium heat. Add the breakfast sausage. Break it up with a spatula.
- If using onion, add it with the sausage and cook until the meat is browned and the onion is soft, about 6–8 minutes. Drain excess fat if there’s an extreme amount, but leave at least a tablespoon for flavor.
- Sprinkle ⅓ cup flour evenly over the browned sausage. Stir to coat the meat and cook the flour for about 2 minutes; this step prevents a raw flour taste and helps the gravy thicken evenly.
- Reduce heat to medium-low. Slowly pour in 3½ cups whole milk while stirring constantly to keep lumps from forming. A whisk helps create a silky texture.
- Add ½ tsp seasoned salt, ½ tsp black pepper, and 1 tsp dried sage or thyme if using. Continue stirring until the mixture begins to thicken.
- Simmer gently for 8–10 minutes, stirring occasionally (don’t boil hard — milk can scorch). If gravy gets too thick, whisk in a little more milk until you reach the desired consistency. Taste and adjust salt and pepper before serving.
- Serve hot over split biscuits.
Best ways to enjoy it
This gravy is classic over warm, flaky biscuits. For more variety:
- Spoon over toasted English muffins or fried potatoes for a heartier plate.
- Top scrambled or fried eggs to create a richer breakfast.
- For a family-style spread, offer hot sauce, pickled jalapeños, or shredded sharp cheddar as add-ins.
- For a full Southern dinner vibe, serve the gravy alongside buttery biscuits and a bowl of collard greens or spoon a little on the side of roasted veggies.
For an alternate comfort-dish pairing, try it with the Pioneer Woman chicken spaghetti if you’re building a big potluck menu.
Storage and reheating tips
- Refrigeration: Store gravy in an airtight container for up to 3–4 days. Cool it to room temperature no longer than 2 hours after cooking before refrigerating.
- Freezing: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture can change slightly after freezing; whisk well when reheating.
- Reheating: Warm gently over low heat on the stovetop, stirring frequently. Reheat until it reaches at least 165°F (74°C) for safety. If too thick, whisk in a splash of milk to loosen. Avoid high heat which can separate dairy.
Helpful cooking tips
- Don’t rush the flour step: cooking the flour 1–2 minutes with the meat removes raw taste and builds a smooth, full-bodied gravy.
- Use whole milk for creaminess; skim or low-fat milk yields a thinner sauce. If you only have heavy cream, thin it with milk — full cream can be overly rich.
- If lumps form, press the gravy through a fine sieve or whisk vigorously; a small hand blender on low also smooths it out.
- Adjust seasoning at the end. Sausages vary widely in saltiness; taste before adding extra salt.
- Make the biscuits while the sausage is browning to have hot biscuits ready when the gravy finishes.
Creative twists
- Spicy sausage gravy: use hot breakfast sausage or stir in ¼–½ tsp cayenne and some chopped jalapeños.
- Herb-forward: swap sage for fresh thyme or chives at the end for brightness.
- Mushroom version: sauté 1 cup sliced mushrooms with the onion for an earthier gravy.
- Vegetarian style: use plant-based sausage crumbles and vegetable oil, plus a plant milk (oat milk works best for creaminess). Add nutritional yeast for umami.
- Cheesy gravy: fold in ½–1 cup shredded sharp cheddar off the heat for a cheese-sausage hybrid.
Common questions
Q: How long does this gravy take from start to finish?
A: Active cooking time is about 15–20 minutes. If you include biscuit baking, plan for 30–40 minutes total.
Q: Can I use milk alternatives like almond or oat milk?
A: Oat milk is the best dairy-free option because it has a fuller, creamier texture. Almond milk is thinner and can make the gravy loose; you may need a slightly higher flour ratio to thicken.
Q: Why did my gravy separate or get grainy?
A: Overheating (boiling hard) or too-rapid temperature changes can cause separation. Reheat gently, stir constantly, and if needed whisk in a little warm milk to bring it back together.
Q: Can I make this ahead for a crowd?
A: Yes. Make the gravy, cool, and refrigerate. Reheat gently before serving and add a splash of milk to refresh the texture. For large batches, keep warm in a covered slow cooker on low and stir occasionally.
Q: Is it safe to reheat this multiple times?
A: Limit reheating to once. Repeated cooling and reheating increases bacterial risk and degrades quality. Reheat only the portion you plan to serve.
If you want an easy template to scale up for a brunch crowd or transform this into a weeknight family meal, let me know and I’ll provide batch-size multipliers and a checklist to prep ahead.
Southern Sausage Gravy
Ingredients
Main Ingredients
- 1 lb breakfast sausage (bulk or removed from casings)
- ½ cup sweet onion, chopped (optional) adds sweetness and depth
- ⅓ cup all-purpose flour
- 3½ cups whole milk use full-fat for best texture
- ½ tsp seasoned salt
- ½ tsp black pepper freshly ground is ideal
- 1 tsp dried sage or thyme (optional) sage is more traditional
- to taste Salt start small; sausage can be salty
- Biscuits, for serving
Instructions
Cooking
- Heat a large skillet over medium heat. Add the breakfast sausage and break it up with a spatula.
- If using onion, add it with the sausage and cook until the meat is browned and the onion is soft, about 6–8 minutes. Drain excess fat if there’s an extreme amount, but leave at least a tablespoon for flavor.
- Sprinkle ⅓ cup flour evenly over the browned sausage. Stir to coat the meat and cook the flour for about 2 minutes to prevent a raw flour taste.
- Reduce heat to medium-low. Slowly pour in 3½ cups whole milk while stirring constantly to avoid lumps. A whisk helps create a silky texture.
- Add ½ tsp seasoned salt, ½ tsp black pepper, and 1 tsp dried sage or thyme if using. Continue stirring until the mixture begins to thicken.
- Simmer gently for 8–10 minutes, stirring occasionally. If gravy gets too thick, whisk in a little more milk. Taste and adjust seasoning before serving.
- Serve hot over split biscuits.