Classic Southern Sausage Gravy for Biscuits and Gravy
Rich and creamy sausage gravy made with browned pork sausage, flour, and milk creates the perfect topping for warm biscuits. This Southern comfort food staple features savory breakfast sausage in a thick, peppery white gravy enhanced with Worcestershire sauce and liquid smoke for depth. The key is browning the sausage properly to develop flavor, then using the rendered fat to create a smooth roux. Perfect for weekend breakfast or brunch, this hearty gravy transforms simple biscuits into a satisfying meal that's beloved across the South.
Ingredients
- 1 lb pork sausageturkey sausage1:1Use turkey breakfast sausage for lighter option
4
- 4 tablespoons flour
- 2 ½ cups milk
- 3 dashes Worcestershire sauce
- ¼ teaspoon liquid smoke
Instructions
- 1
Brown sausage in cast iron skillet
- 2
Remove meat with slotted spoon, keeping some grease with meat
- 3
Drain remaining grease from pan
- 4
Return meat to pan over medium heat
- 5
Sprinkle flour over meat and whisk
- 6
Gradually add milk while whisking to make roux
- 7
Add Worcestershire sauce and liquid smoke
- 8
Continue cooking until desired thickness
- 9
Serve over biscuits
Tips
Use a cast iron skillet for even browning and better flavor development of the sausage.
Keep some sausage grease with the meat when removing to maintain richness in the final gravy.
Add milk gradually while whisking constantly to prevent lumps from forming in the roux.
Good to Know
Refrigerate up to 3 days in covered container. Reheat gently on stovetop, adding milk if needed to thin.
Can be made 1 day ahead. Reheat slowly, whisking in additional milk to restore consistency.
Serve immediately over warm split biscuits while gravy is hot and creamy.
Common Mistakes
Don't drain all the sausage grease to avoid dry, flavorless gravy
Add milk gradually while whisking to prevent lumpy roux formation
Substitutions
Gluten-Free Swaps
General Alternatives
4
FAQ
Can I make this gravy ahead of time?
Yes, you can make it up to 1 day ahead. Store covered in refrigerator and reheat gently on stovetop, whisking in additional milk as needed to restore the creamy consistency.
What if my gravy turns out lumpy?
Strain the gravy through a fine mesh sieve to remove lumps, or use an immersion blender to smooth it out. Next time, add milk more gradually while whisking constantly.
How long does leftover sausage gravy keep?
Properly stored sausage gravy will keep in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding milk if needed.