Southern Sausage Gravy Recipe
This Southern Sausage Gravy recipe is thick, creamy, and loaded with savory breakfast sausage. Made with heavy cream, whole milk, and a touch of chicken bouillon, it’s the perfect topping for homemade biscuits and classic Southern breakfasts.
Servings: 6 Servings
Calories: 366kcal
Ingredients
- 1 lb Pork Breakfast Sausage
- ¼ Cup All-Purpose Flour
- ½ Cup Heavy Cream
- 2 Cups Whole Milk
- 1 teaspoon Black Pepper
- ½ teaspoon Kosher Salt
- ¼ teaspoon Chicken Bouillon Powder
Instructions
- Brown the breakfast sausage in a large 12-inch cast-iron skillet over medium heat, breaking into small pieces until no pink remains.
- Add the bacon grease to the sausage and stir until it’s completely melted.
- Sprinkle the flour evenly across the sausage.
- Add the kosher salt, black pepper, and chicken bouillon powder.
- Stir everything together until the flour is fully absorbed.
- Slowly pour in the heavy cream and milk while stirring continuously.
- Keep stirring occasionally and let the gravy come to a bubble.
- Once the gravy begins bubbling, give it one final stir.
- Serve it immediately over freshly baked buttermilk biscuits, breakfast potatoes, or your favorite breakfast bowl.
Video
Notes
- Don’t drain the sausage grease. It helps build flavor and creates the perfect roux.
- Stir continuously while adding the milk and cream to prevent lumps.
- If the gravy becomes too thick, add a splash of milk.
- For even more pepper flavor, add extra black pepper before serving.
- Cast iron skillets provide excellent heat retention and help develop flavor.
Nutrition
Calories: 366kcal | Carbohydrates: 9g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 731mg | Potassium: 339mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg