Embark on a heartwarming journey with this Creamy Sausage Gravy recipe, where savory breakfast sausage meets velvety, herb-infused gravy in a classic comfort food masterpiece.

Whether it's a cozy weekend breakfast or a satisfying brunch gathering, this Creamy Sausage Gravy brings the beloved taste of country cooking right to your kitchen table.

Perfect for family mornings or holiday celebrations, this recipe captures the essence of traditional Southern breakfast. Ready to create the ultimate comfort food gravy? Let's dive into this hearty and utterly rewarding recipe.

Master the Art of Creamy Sausage Gravy

This Creamy Sausage Gravy isn't just another breakfast sauce – it's a perfect fusion of seasoned sausage and rich cream gravy. The combination of aromatics and fresh herbs creates an unforgettable taste experience.

Here's your guide to creating this spectacular Creamy Sausage Gravy, complete with professional tips to ensure your gravy turns out perfectly every time.

Serving Suggestions for Creamy Sausage Gravy:

Pour over fresh buttermilk biscuits for classic biscuits and gravy
Serve alongside crispy hash browns
Drizzle over country-fried potatoes
Perfect with scrambled eggs
Excellent over toasted sourdough

Pro Tips for Perfect Creamy Sausage Gravy:

Sausage Selection: Choose high-quality breakfast sausage for the best flavor
Roux Technique: Cook flour in both sausage fat and butter for depth
Temperature Control: Keep heat medium-low to prevent scorching
Seasoning Balance: Layer spices gradually for perfect flavor development
Consistency Management: Add liquid slowly while whisking constantly

Creamy Sausage Gravy Recipe:

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6 cups
Equipment: Large skillet, whisk, measuring cups

Transform your kitchen into a cozy breakfast haven with this spectacular Creamy Sausage Gravy.

Ingredients:

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:

In a large cast-iron skillet or heavy-bottomed pan, cook the sausage over medium heat, breaking it up with a wooden spoon until it's crumbled and browned, about 8-10 minutes.
If there's less than 4 tablespoons of rendered fat in the pan, add butter to make up the difference. If there's more than 4 tablespoons, drain some off but leave 4 tablespoons in the pan.
Sprinkle the flour over the sausage and fat, stirring constantly to coat the meat evenly. Continue cooking for 2-3 minutes to cook out the raw flour taste.
Gradually add about ½ cup of milk, stirring vigorously to incorporate and break up any lumps. Once smooth, slowly pour in the remaining milk and cream while continuing to stir.
Add garlic powder, onion powder, sage, thyme, cayenne (if using), nutmeg, black pepper, salt, and Worcestershire sauce.
Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook, stirring frequently, for 8-10 minutes until the gravy has thickened to coat the back of a spoon.
Taste and adjust seasonings as needed. If the gravy is too thick, add more milk a tablespoon at a time until you reach your desired consistency. If it's too thin, continue cooking a few minutes longer.
Remove from heat when the gravy reaches your preferred thickness, keeping in mind it will thicken slightly as it cools.
Serve hot over split buttermilk biscuits, garnished with fresh chives if desired.

Ready to Enjoy!

This Creamy Sausage Gravy offers an incredible combination of flavors that will make any breakfast special. Each spoonful delivers the perfect balance of savory sausage and creamy comfort.

Storage Solutions:

Refrigeration: Store in airtight container for up to 3 days
Reheating: Warm slowly, adding milk to thin if needed
Make Ahead: Best served fresh but reheats well
Freezing: Not recommended due to dairy content

Creamy Sausage Gravy

Print Recipe

Transform your kitchen into a cozy breakfast haven with this spectacular Creamy Sausage Gravy.

Total Time: 30 minutes
Yield: 6 cups 1x

Ingredients

Scale

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)

Instructions

In a large cast-iron skillet or heavy-bottomed pan, cook the sausage over medium heat, breaking it up with a wooden spoon until it's crumbled and browned, about 8-10 minutes.
If there's less than 4 tablespoons of rendered fat in the pan, add butter to make up the difference. If there's more than 4 tablespoons, drain some off but leave 4 tablespoons in the pan.
Sprinkle the flour over the sausage and fat, stirring constantly to coat the meat evenly. Continue cooking for 2-3 minutes to cook out the raw flour taste.
Gradually add about ½ cup of milk, stirring vigorously to incorporate and break up any lumps. Once smooth, slowly pour in the remaining milk and cream while continuing to stir.
Add garlic powder, onion powder, sage, thyme, cayenne (if using), nutmeg, black pepper, salt, and Worcestershire sauce.
Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook, stirring frequently, for 8-10 minutes until the gravy has thickened to coat the back of a spoon.
Taste and adjust seasonings as needed. If the gravy is too thick, add more milk a tablespoon at a time until you reach your desired consistency. If it's too thin, continue cooking a few minutes longer.
Remove from heat when the gravy reaches your preferred thickness, keeping in mind it will thicken slightly as it cools.
Serve hot over split buttermilk biscuits, garnished with fresh chives if desired.

Notes

For a smoother gravy, remove the cooked sausage with a slotted spoon before making the roux, then return the meat to the gravy after it has thickened.
Room temperature milk incorporates more easily and helps prevent lumps.
For extra spice, use hot breakfast sausage or add more cayenne pepper.
This gravy can be refrigerated for up to 3 days. When reheating, add a splash of milk to reach desired consistency.
For a leaner version, use turkey breakfast sausage and 2% milk.
The longer the gravy simmers, the more the flavors will develop, but be careful not to let it reduce too much.
Serve alongside scrambled eggs and hash browns for a complete breakfast.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 20 minutes