Creamy Sausage Gravy Recipe

You’ll love this recipe!

• Quick and easy: this homemade sausage gravy takes about 15 minutes to make.
• Simple ingredients: ground sausage, all-purpose flour, milk, salt, and pepper.
• Versatile: make it as thick or thin as you like by adjusting the milk or flour.
• Easy clean-up: everything cooks in one large skillet, preferably cast iron.

Sausage cream gravy is rich and hearty, so it is best enjoyed as an occasional treat. It is perfect for weekend breakfasts, holiday brunches, or anytime you want a warm, comforting Southern-style meal.

Here’s what you’ll need

You only need a few basic ingredients to make this Southern sausage cream gravy. Use plain ground sausage for a classic flavor, or choose sage-flavored sausage if you enjoy a more seasoned gravy.

• 1 pound ground sausage
• Reserved fat from the cooked sausage; add a little butter or oil only if the sausage does not render enough fat
• 2½ cups milk, with a little extra if you prefer thinner gravy
• 6 tablespoons all-purpose flour
• Salt and black pepper

How to make it

Sausage cream gravy does not require much prep work, but it does require steady stirring and a little patience. A large cast-iron skillet works especially well because it holds heat evenly and gives the sausage plenty of room to brown.

Place the sausage in a large skillet over medium heat. Cook it until it is fully browned, breaking it into small pieces with a wooden spoon as it cooks. Do not drain the sausage and do not remove it from the pan. The rendered fat helps form the base of the gravy.

If your sausage is very lean and does not leave enough fat in the skillet, add a few tablespoons of butter or oil before adding the flour. This helps the flour cook properly and prevents the gravy from becoming dry or lumpy.

Reduce the heat to medium-low. Add the flour and milk in small increments, stirring well after each addition. This gradual method helps the flour cook into the fat and milk, creating a smooth, creamy gravy without a raw flour taste.

Once the sausage is cooked through and no pink remains, sprinkle 2 tablespoons of flour over the meat and stir until the flour is coated in the sausage fat. Then add ¼ cup of milk and stir again.

Work in these increments: add 2 tablespoons of flour, stir well, then add ¼ cup of milk and stir again.

This step-by-step process cooks the flour and helps the gravy thicken evenly. Continue stirring so the mixture stays smooth and does not stick to the bottom of the skillet.

Repeat the flour and milk process until all 6 tablespoons of flour and 2½ cups of milk have been added. Stir constantly as the gravy thickens.

Repeat these steps in the same increments until you have used all the milk and flour: 2 tablespoons flour, stir, ¼ cup milk, stir.

When the sausage cream gravy reaches the consistency you like, taste it and season with salt and black pepper. If the gravy is too thick, add a little more milk. If it is too thin, cook it a bit longer or add a small amount of flour, stirring well to prevent lumps.

Recipe tips

• Use a wooden spoon to break the sausage into small, even pieces while it cooks.
• Make sure there is absolutely no visible pink in the sausage before adding flour and milk.
• Keep the heat at medium-low when building the gravy so the milk does not scorch.
• Add the flour and milk gradually: 2 tablespoons flour, stir, ¼ cup milk, stir, and repeat.
• Gravy thickens as it cools. When reheating, add a little milk or water and adjust the salt and pepper if needed.