There’s something deeply comforting about a warm, buttery plate of biscuits smothered in a rich, velvety sauce. This Creamy Sausage Gravy Recipe brings all those cozy breakfast vibes to your kitchen with ease and a few simple ingredients.
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Why You'll Love This Recipe
When I first made this creamy sausage gravy, I was amazed at how effortlessly it turned simple ingredients into something so rich and satisfying. You’re going to love it because it’s that perfect mix of savory sausage and indulgent creaminess that’s so hard to beat.
- Comfort Food Classic: This recipe captures that nostalgic, Southern breakfast magic every time.
- Simple Ingredients: You probably have everything on hand, making it a quick whip-up option for busy mornings.
- Customizable Creaminess: Adjust the milk and half-and-half ratio to get the exact texture you like.
- Chef’s Finish: Adding cold butter at the end gives it a silky, restaurant-quality touch.
Ingredients & Why They Work
This Creamy Sausage Gravy Recipe shines because of the balance between the savory sausage’s depth and the smooth, lush dairy base. Here are a few tips that help you pick the best ingredients for an unbeatable gravy.

- Ground Sausage: Use a good-quality breakfast sausage with some fat for flavor and moisture—Jimmy Dean regular sausage is my go-to.
- Whole Milk & Half and Half: Combining both gives you a beautiful creamy texture without being too heavy or thin.
- Flour: This is your thickening agent—sprinkling it over cooked sausage lets it absorb those flavors before you add the dairy.
- Garlic Salt, Ground Sage, Seasoned Salt, and Black Pepper: These seasonings amp up the savory notes and give the gravy that classic comforting flavor.
- Cold Butter (Optional): Melting this in at the end creates a silky richness that chefs call “monter au beurre.” It’s a game-changer.
Make It Your Way
I love to tweak this Creamy Sausage Gravy Recipe depending on the mood and ingredients I have on hand. Don’t hesitate to make it yours — it’s very forgiving!
- Variation: Sometimes I add sautéed onions and garlic to the sausage for an extra flavor kick. It’s a little step that makes the gravy feel extra homey.
- Dairy Swap: If you want it lighter, try swapping half and half for all milk, or go all in with half and half for ultimate creaminess.
- Spice it Up: I’ve played around with adding a pinch of smoked paprika or cayenne if I want the gravy to have a subtle warmth.
- Herb Upgrade: A sprinkle of fresh parsley on top brightens the whole dish just beautifully.
Step-by-Step: How I Make Creamy Sausage Gravy Recipe

Step 1: Brown the Sausage to Perfection
Start by cooking and crumbling the sausage over medium-high heat. Watch carefully – once only a tiny bit of pink remains, turn the heat down to low and let it finish cooking gently. This slow finish helps the drippings and flavors develop perfectly without burning. Trust me, letting the sausage cook out like this is key to a richer gravy.
Step 2: Create the Roux with Flour
Sprinkle the flour over the sausage and stir to coat everything well. Turn the heat back up to medium and cook for about 2 minutes. This cooks out that raw flour taste, so your gravy ends up silky instead of pasty. Keep stirring and sniffing – once the flour aroma softens, you’re ready to add the liquids.
Step 3: Slowly Add Milk and Half and Half
Pour in the half and half and whole milk gradually, a little at a time, while stirring constantly. Using a silicone spatula helps you scrape up any tasty browned bits stuck on the bottom — that’s full flavor you don’t want to lose! Add your seasonings now, and bring it all to a gentle boil for one minute before lowering to a simmer.
Step 4: Simmer Until Thickened
Keep stirring gently as the gravy simmers and thickens. It’ll continue to thicken as it cools, so wait until it coats the back of a spoon nicely. Taste it, then adjust the salt and pepper to your liking. For that silky, restaurant-worthy finish, stir in 2 tablespoons of cold butter last – it melts evenly and brings the whole gravy together like magic.
Top Tip
Through my many attempts at perfecting this Creamy Sausage Gravy Recipe, I’ve learned that small details can transform it from good to amazing. These tips have helped me every time I’ve made it.
- Sausage Quality: Don’t skimp here—juicy, flavorful sausage sets the entire base for your gravy.
- Cook Out the Flour: Cooking the flour well before adding liquid prevents a pasty texture.
- Gradual Dairy Addition: Adding milk and half and half in portions and stirring helps avoid lumps.
- Butter Finish: Adding cold butter off the heat creates a silky texture that makes this gravy taste like it’s straight from a diner.
How to Serve Creamy Sausage Gravy Recipe

Garnishes
I like to keep garnishes simple but effective—freshly cracked black pepper and a sprinkle of chopped parsley or chives add just the right pop of color and freshness. Sometimes a dusting of smoked paprika gives a little subtle warmth and a nice hue.
Side Dishes
Nothing beats serving this creamy sausage gravy over warm, flaky biscuits—homemade if you can swing it! You can also drizzle it over crispy hash browns or even soft scrambled eggs for a real Southern comfort meal. I’ve even spooned it onto toast on busy mornings, and it’s always a winner.
Creative Ways to Present
For a special brunch, I’ve served this gravy alongside cheddar jalapeño biscuits with a side of sautéed greens. Layering it in a casserole with baked eggs and bread cubes is another favorite for feeding a crowd. Presentation doesn’t have to be fancy—you just need good gravy and good company!
Make Ahead and Storage
Storing Leftovers
After letting the gravy cool, I pour it into an airtight container and pop it in the fridge. It keeps well for 1-2 days, which is perfect if you want to prep ahead before a busy morning.
Freezing
I’ve frozen this sausage gravy a few times with good success. Just make sure to thaw it overnight in the fridge and give it a good stir while reheating so it comes back creamy and smooth without separating.
Reheating
Reheat gently in a skillet over low heat, stirring frequently. If it’s gotten too thick in the fridge, add a splash of milk or half and half to loosen it. Avoid microwaving if you can—it’s easier to control the texture on the stove.
Frequently Asked Questions:
Absolutely! While breakfast sausage with a good fat content works best for flavor and texture, you can use turkey sausage or even ground pork if you want a leaner option. Just be aware that leaner sausage may produce less fat for cooking, which could affect the richness of the gravy.
Lumps generally happen if the flour isn’t cooked properly or if the dairy is added too quickly without stirring. To fix lumps, you can whisk the gravy vigorously or pass it through a fine sieve. In the future, cook the flour two minutes thoroughly and add milk slowly while continuously stirring.
It would be tricky to replicate the full richness without dairy or meat, but you could try using plant-based sausage alternatives and a mixture of non-dairy milk with a bit of vegan butter or coconut cream to mimic creaminess. Keep in mind the flavor and texture will differ quite a bit from the classic.
Sausage gravy will last about 2 days when stored properly in an airtight container in the refrigerator. Beyond that, the texture and freshness may decline, so it’s best to consume it within that timeframe or freeze for longer storage.
Final Thoughts
This Creamy Sausage Gravy Recipe holds a special place in my kitchen because it feels like a hug on a plate – warm, rich, and full of love. Once you make it a few times, you’ll find yourself customizing it, enjoying the process, and creating those cozy moments with family and friends. Trust me, once you try this, it’ll become your go-to comfort classic.
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Creamy Sausage Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 36 ounces
- Category: Sauce
- Method: Stovetop
- Cuisine: Southern American
Description
Classic Southern sausage gravy made with ground sausage, a creamy blend of milk and half and half, and a perfect balance of seasonings, great for topping biscuits or serving with breakfast dishes.
Ingredients
Sausage Gravy
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- ⅓ cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter, optional
Instructions
- Cook Sausage: Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking to extract more drippings.
- Add Flour: Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes until the raw flour smell is gone.
- Add Milk and Half and Half: Gradually add the half and half and whole milk a little at a time while stirring. Use a silicone spatula to scrape the bottom of the pan.
- Add Seasonings and Simmer: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the mixture to a gentle boil for one minute, then reduce to a simmer.
- Thicken Gravy: Gently stir and loosen any bits stuck to the pan as it simmers. Continue cooking until the gravy reaches your desired thickness, then remove from heat.
- Finish with Butter: Optional: Stir in 2 tablespoons of cold butter at the end for a silky, velvety finish (monter au beurre technique).
- Adjust Seasoning: Taste the gravy and add more salt or pepper if needed before serving.
Notes
- Use Jimmy Dean regular sausage for best flavor; it is typically found near bacon and breakfast sausage.
- You can substitute all whole milk or all half and half if desired.
- Optional sautéed onions or garlic can be added with the sausage for extra flavor.
- If the gravy thickens too much, add a splash of milk when reheating or serving to thin it out.
- This recipe yields approximately 36 ounces (about 4 ½ cups).
- The recipe can be made 1-2 days ahead, cooled, stored in an airtight container, and reheated on the stovetop with added milk if needed.
Nutrition
- Serving Size: 1 ounce
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 15 mg


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