Decadent Sausage Gravy

Updated on December 8, 2016

The Lowdown

This recipe features the gravy used in a traditional Southern breakfast recipe. Don't be fooled - this recipe is great for dinner or an appetizer dipping sauce as well. While our ancestors likely used little meat and a lot of leftover pan drippings to make this dish, we are going to fill this gravy full of pork sausage.

The Goods

How's Your Sausage Gravy?

5 stars from 1 rating of Decadent Sausage Gravy
Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 4-6 Servings

Did I say low-cal?

  • 1 lb Pork Breakfast Sausage, Hot or Mild
  • 1 cup Heavy Cream
  • 2 cups Milk, Whole
  • 1 Tbsp Butter, Salted
  • 3 Tbsp Flour, All Purpose
  • To Taste Salt & Pepper

Deep Breath, It's Simple

  1. Brown the breakfast sausage in a large skillet over medium high heat. Be sure to let the sausage sit a minute, without continuous stirring, so it has a chance to brown. Those tasty brown bits add a lot of flavor.
  2. Once the meat is brown, add the butter. Once the butter is melted, sprinkle the flour evenly across the meat. Stir rapidly to incorporate and prevent burning. Lower the heat to medium and cook for about a minute. Cooking the flour in the oil from the meat and butter allows you to cook it under higher heat than if you tried to simply add the flour to a liquid. It is a faster way to cook flour that is also the basis of making a roux. The same method can be applied to many sauces and stews. This method allows you to use flour as a thickening agent without your recipe tasting like raw flour.
  3. Once the flour is incorporated, slowly add the cream, stirring rapidly to prevent lumps. Follow the cream with the milk, slowly but stirring rapidly for even distribution. Cook until the gravy begins to thicken, which only takes a minute or two.
  4. That's all it takes! If your gravy becomes too thick, simply stir in additional milk. The gravy will appear thinner when hot than it will become served and cooled.
  5. Serve on top of biscuits, toast, etc.


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