SAUSAGE GRAVY – The Southern Lady Cooks

This Homemade Sausage Gravy recipe is one you will make over and over. Some people refer to it as “sawmill gravy,” and it’s an old-fashioned classic for a reason.

If you plan to make this delicious sausage gravy, then you will definitely want to make our Cathead Biscuits. They are our most popular biscuit recipe for a reason. They also have so many wonderful comments, so take a moment and check those out too.

❤️WHY WE LOVE THIS RECIPE

Well.. honestly what’s not to love.. it’s sausage gravy! When it comes to putting something on a biscuit, this gravy goes to the top of the list. Plus we love sausage and this is only 4 ingredients and takes no time to make. It reheats well too and can be made a day in advance.

🍴KEY INGREDIENTS

• Pork Breakfast Sausage
• All Purpose Flour
• Milk
• Salt & Pepper

SWAPS

We use whole milk, but you can use 2% milk or even evaporated milk. You can also make this recipe with bacon and using bacon drippings if you want to try bacon gravy.

🍽️HOW TO MAKE

This recipe is pretty easy to make however sometimes people do have issues with getting the right consistency. You want to make sure you cook it until it is thick.

COOKING STEPS

Step 1
Cook sausage and reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan. (this is making a roux and some people don’t remove the sausage they leave it in the skillet)

Step 2
Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don’t continue stirring. Add salt and pepper to taste. Crumble sausage into gravy.

⭐TIP

You want the gravy to be thick and it will be thin when you first add the milk to the skillet. Keep cooking and stirring until it thickens. The milk cooks out of the mixture it thickens so give it time.

OTHER BREAKFAST GRAVY RECIPES

You will want to check these out, too; they are delicious and classics for a reason!

BISCUIT RECIPES TO SERVE THIS WITH

If you are a biscuit fan like we are, you may want to check out our Southern Biscuit Ebook! It’s full of our delicious biscuit recipes.

STORING, REHEATING & SERVING SIZE

We store this in the refrigerator and reheat in the microwave. This makes about 4-6 servings. You can easily double this recipe too! Plus this recipe can be made the night before, stored in an airtight container and reheated the next morning.

Sausage Gravy

Judy Yeager

This Sausage Gravy is the perfect addition to any morning. It’s a classic old fashioned recipe for a reason and it’s been a long time favorite for many years. Sometimes referred to as sawmill gravy this one is a winner.

Course Breakfast

Cuisine American

• 3 tablespoons sausage drippings
• 3 tablespoons flour
• 2 1/2 cups milk can use whole milk, 2 percent or evaporated
• Salt and Pepper
• 1/2 lb pork breakast sausage

• Cook sausage and reserve drippings. Add drippings to frying pan along with flour and mix well with spoon. (this is making a roux) Cook this until well blended and begins to boil in pan.

• Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don’t continue stirring. Add salt and pepper to taste. Crumble sausage into gravy and enjoy.

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