Super Easy Sausage Gravy Recipe

Rich, savory, and irresistibly comforting, this Super Easy Sausage Gravy is a Southern classic that turns any breakfast into a hearty, soul-warming experience. Made with just a handful of staple ingredients, it delivers bold flavor and creamy texture without fuss.

The hot breakfast sausage infuses the gravy with spice and depth, while the combination of heavy cream and milk creates a luxuriously smooth finish.

Whether spooned over fresh biscuits, crispy toast, or golden breakfast potatoes, this no-fail gravy is the kind of recipe you’ll return to whenever you crave something warm, filling, and deeply satisfying.

Why People Will Love This Super Easy Sausage Gravy:

Comfort food at its finest – The rich, creamy texture and bold sausage flavor deliver the kind of warmth and satisfaction that defines a true Southern comfort dish.

Simple ingredients, big flavor – With just a few everyday pantry staples—sausage, flour, cream, and milk—you get a deeply flavorful gravy that tastes like it took hours to make.

Perfect for any occasion – Whether it’s a slow weekend brunch, a quick weekday breakfast, or a hearty breakfast-for-dinner night, this dish fits beautifully into any meal plan.

Customizable to your taste – You can easily adjust the heat level by choosing mild or spicy sausage, and balance richness with herbs or a splash of hot sauce.

Pours over everything – From classic biscuits to toast, eggs, grits, or potatoes, this gravy transforms any base into a decadent, satisfying meal.

Key Ingredients:

Hot breakfast sausage is the heart of the dish—rich, savory, and full of spice, it infuses the entire gravy with bold, meaty flavor and provides the essential fat that forms the base of the roux.

All-purpose flour acts as the thickening agent, binding with the rendered sausage fat to create a smooth, velvety gravy base that clings perfectly to biscuits and toast.

Heavy cream and whole milk combine to deliver a luxuriously creamy texture. The cream adds body and richness, while the milk lightens it just enough to keep it from being overly heavy.

Freshly ground black pepper brings a gentle bite that cuts through the richness, giving the gravy its signature warmth and Southern character.

Salt enhances all the flavors, but should be added cautiously—especially since the sausage is already seasoned, making it easy to overdo.

Eexpert Tips:

Brown the sausage deeply – Don’t just cook the sausage until there’s no pink—let it brown and develop a slight crust. This caramelization adds rich, savory flavor and builds depth into the base of your gravy.

Don’t drain the fat – The rendered sausage fat is crucial for building the roux. It binds with the flour to create that signature creamy, lump-free texture. If there’s excessive grease, you can spoon out just a little—but keep most of it.

Toast the flour – Once added to the pan, cook the flour for at least 1–2 minutes before adding any liquid. This step cooks out the raw taste and deepens the flavor of the gravy while preventing clumping.

Warm your cream and milk – For a smoother finish, let the dairy come to room temperature before adding it to the pan. Cold liquid can cause the fat to seize and may lead to uneven thickening.

Whisk constantly when adding liquid – Slowly stream in the cream and milk while whisking continuously. This ensures the flour fully dissolves into the mixture and helps create a silky, cohesive gravy.

Adjust seasoning at the end – Sausage can vary in salt and spice levels, so always taste the gravy before adding more salt or pepper. If the sausage is already highly seasoned, you may need very little added seasoning.

Let it thicken naturally – Avoid turning the heat too high to rush the thickening process. Let the gravy simmer gently, stirring frequently, until it reaches your desired consistency—it should coat the back of a spoon but still be pourable.

Super Easy Sausage Gravy

Ingredients

1 lb hot breakfast sausage

¼ cup all-purpose flour

2 cups heavy cream

1 cup whole milk

1 tablespoon black pepper

½ teaspoon salt (or to taste)

Instructions

Cook the Sausage

In a large skillet over medium-high heat, crumble the sausage and cook until it’s fully browned and no pink remains. Let the fat render out as it cooks.

Add the Flour

Sprinkle the flour evenly over the cooked sausage. Stir and cook for about 2 minutes, allowing the flour to absorb into the fat and sausage—it should look thick and pasty.

Pour in the Cream and Milk

Slowly pour in the heavy cream and whole milk, whisking constantly to keep the gravy smooth. Keep stirring until everything is fully combined with no lumps.

Season and Simmer

Add the black pepper and salt, adjusting to your taste. Let the gravy simmer gently for a few more minutes until thick and creamy.

Serve Warm

Spoon over hot biscuits, toast, or breakfast potatoes and enjoy!

Important Notes When Making Super Easy Sausage Gravy:

The sausage determines the flavor profile – The type of sausage you use is crucial. A hot, well-seasoned breakfast sausage infuses the entire gravy with its spice and fat. Milder sausage will create a more delicate flavor, while sage sausage adds a herby, holiday-like twist.

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Fat-to-flour ratio is key – The sausage fat acts as the base for the roux. If your sausage is lean and doesn’t render enough fat, you may need to add a small pat of butter to properly combine with the flour and avoid a dry or clumpy gravy.

Use the right pan – A wide, heavy-bottomed skillet works best for evenly browning sausage and making smooth gravy. Avoid nonstick pans that can hinder browning and flavor development.

Stirring technique matters – After adding the flour, switch to constant stirring or whisking as you add the cream and milk. This is what gives the gravy its velvety consistency and prevents lumps.

Gravy thickens as it sits – It may look slightly runny when you first finish cooking, but remember it will continue to thicken as it rests. If you plan to make it ahead, consider keeping it a touch looser and reheating gently with a splash of milk.

Salt cautiously – Sausage and dairy both contain natural sodium. Always taste before adding salt, and season gradually to avoid an overly salty gravy.

Serve it hot – This dish is best enjoyed warm and fresh, spooned over hot, fluffy biscuits or toast. As it cools, the fat may begin to separate—if that happens, gently reheat and whisk to restore its creamy texture.

How To Enjoy This Super Easy Sausage Gravy After Cooking

Let the Gravy Rest Briefly

Once your gravy has finished simmering, allow it to rest for 2–3 minutes off the heat. This helps the sauce settle and thicken slightly while keeping the creamy texture intact. It also prevents burning your mouth when serving right away.

Serve it Piping Hot

Sausage gravy is meant to be enjoyed warm and luscious. Reheat gently if needed, adding a splash of milk or cream to loosen it if it thickened during rest.

Choose the Right Base

Serve the gravy over classic Southern buttermilk biscuits for the most traditional and satisfying experience. If biscuits aren’t available, try these great alternatives:

Toast – thick-cut or sourdough for extra crunch
Breakfast potatoes – roasted or hash-style
Grits or polenta – for a creamy, comforting Southern pairing
Scrambled eggs or omelets – turn them into a hearty plate smothered in gravy

Customize Each Plate

Encourage everyone to customize their serving by adding:

Chopped chives or scallions – for a fresh, savory bite
Hot sauce – for a little extra kick
Crumbled bacon – for added crunch and smokiness
Shredded cheese – to make it even more indulgent

Store and Reheat Properly

If you have leftovers:

Store in an airtight container in the fridge for up to 3–4 days.
Reheat gently on the stovetop or microwave, stirring often.
Add a little milk or cream during reheating to restore the original texture.

Make It a Complete Southern Breakfast

Pair your sausage gravy and biscuits with:

Fried or poached eggs
Fresh fruit or citrus salad
Coffee or sweet iced tea

It’s a dish meant to be enjoyed slowly, savored fully, and shared generously.

Nutrition Information

Per serving for Super Easy Sausage Gravy (based on 6 servings):

Frequently Asked Questions:

Can I use half-and-half instead of heavy cream?

Yes, you can substitute half-and-half for a lighter version of the gravy. The texture will be slightly thinner, but still creamy and flavorful. You can also use a mix of milk and half-and-half if you want to balance richness and calories.

What kind of sausage works best for this recipe?

A hot breakfast sausage (like Jimmy Dean or your favorite spicy blend) adds bold flavor and a bit of kick. Mild or sage sausage also works well for a more traditional or herby version. Make sure the sausage is well-seasoned, as it drives the flavor of the entire gravy.

How can I make this gravy gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or use cornstarch (start with 1 tablespoon mixed with a little cold milk or water before adding to the pan). Be sure to check that your sausage is also certified gluten-free.

Why is my gravy too thick or too thin?

If it’s too thick, slowly stir in more milk or cream a little at a time until you reach the desired consistency. If it’s too thin, let it simmer a few more minutes to reduce, or mix 1 teaspoon flour with a bit of cold milk and whisk it in to thicken gently.

Can I make this ahead of time?

Absolutely. Sausage gravy can be made ahead and refrigerated for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen it up as it warms.

Do I need to drain the sausage after cooking it?

Usually not. The rendered fat from the sausage is essential for forming the roux with the flour. However, if your sausage is extremely greasy, you can spoon off a little—just be sure to leave at least 2–3 tablespoons of fat for the flour to bind with.

Why does my gravy have lumps?

Lumps form when the flour isn’t fully absorbed into the fat or when liquid is added too quickly. To avoid this, sprinkle flour evenly over the sausage, stir thoroughly to form a paste, and whisk constantly while slowly pouring in the milk and cream.

Can I double the recipe easily?

Yes, this recipe scales well. Just double all ingredients proportionally, and use a larger skillet to ensure even cooking. Stir frequently to maintain smooth texture as the quantity increases.

How do I know when the gravy is done?

The gravy is ready when it coats the back of a spoon and has a smooth, pourable consistency. It should thicken slightly as it simmers, and continue thickening as it rests off heat.

Should I add salt at the beginning or end?

Always add salt at the end. Sausage is typically well-seasoned, and adding salt too early may make the gravy overly salty. Taste after simmering, then adjust seasoning as needed.