LindySez | Recipes

  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast and Brunch » Simple Savory Sausage Gravy

    Simple Savory Sausage Gravy

    Published: Jul 29, 2020 · Modified: Jul 25, 2023 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Indulge in the unparalleled flavors of my savory sausage gravy. The secret lies in the combination of a few simple spices, elevating every bite to a sublime taste experience. This recipe for Simple Savory Sausage Gravy is the perfect balance of heat to spice to sausage to creamy gravy and is perfect when served over flaky tender biscuits.

    A plate of biscuits and savory country gravy with fruit.

    Why you want to make this Savory Sausage Gravy for your Biscuits

    • What sets this recipe apart, you may wonder? It's the ingenious use of just a few simple spices that elevates the entire dish to new heights of deliciousness.
    • With just a few careful seasonings, every velvety mouthful of creamy sausage gravy bursts with a symphony of taste, leaving your taste buds singing in delight.
    • Say goodbye to blandness and embrace a gastronomic adventure that celebrates the magic of a handful of spices in transforming an ordinarily rather bland dish into an extraordinary treat of savory deliciousness.
    Jump to:
    • Why you want to make this Savory Sausage Gravy for your Biscuits
    • My Sausage Gravy Inspiration
    • Video on How to make Savory Sausage Gravy
    • Ingredients and Substitutions
    • For the Sausage Part of the Gravy
    • Step by Step Instructions
    • The Great Biscuit Base
    • FAQ's
    • Storage
    • Great Easy Biscuit Choices
    • Simple Savory Sausage Gravy

    My Sausage Gravy Inspiration

    My adventures with Biscuits and Sausage Gravy began, but where else, in the South.

    At a breakfast buffet.

    Generally, breakfast buffets offer the usual suspects, scrambled eggs, bacon or apple sausage links, fried potatoes, cereals, both hot and cold, fresh fruit, bread, rolls, you get the breakfast buffet idea. 

    Creamy sausage gravy covers tender biscuits on a yellow plate.
    These biscuits are just waiting to be enjoyed.

    But as this was the south, there were a couple of new, as yet, unseen, buffet additions.

    Next to the hashed brown potatoes was a crockpot that contained Grits. Made from boiled cornmeal, they are usually served with copious amounts of butter and are a staple for a Southern-style breakfast.

    And sitting next to the scrambled eggs was another new addition, Biscuits with Sausage Gravy. 

    Hot damn, I am going to try these out now. It turns out these were really well-made, delicious, Biscuits with Sausage Gravy.

    Unfortunately, they aren't all so good.

    Video on How to make Savory Sausage Gravy

    Ingredients and Substitutions

    Many recipes for Country Sausage Gravy are just a combination of browned sausage, flour, milk, and salt and pepper. Some add red pepper for heat. This is all well and good, and boring. So I kicked it up a notch, or two.

    The ingredients for a great sausage gravy.
    • Sausage - See the dos and don'ts of sausage choices.
    • Butter - Unsalted is always my preference.
    • All-purpose Flour - If you want to use a gluten-free all-purpose flour, you may do so.
    • Whole Milk - I have tried this recipe with half and half, whole milk, and 2% low-fat milk. I have never in my life used fat-free milk. If I want to cook with water, I'll use water. The best result, a creamy rich gravy without being too rich, came from using 100% whole milk. Half and Half was too rich, and I thought 2% was a little thin. One cup of whole milk has 150 calories and 8 grams of fat, while the same serving of 2-percent-fat milk has 120 calories and 5 grams of fat. So for this recipe, I'm going to stick with whole milk. 
    • Slap-ya-Mama Seasoning - This is my secret ingredient. Slap Ya Mama* spice mix, which can be found in almost all grocery stores. Slap Ya Mama is quite salty, so DO NOT ADD SALT until you taste and adjust. If you can't find this seasoning mix, use 2 parts season salt to equal amounts of cayenne pepper and garlic powder.
    • Additional Spices - Include Thyme leaves, sage, and black pepper.

    For the Sausage Part of the Gravy

    This is, after all, sausage gravy, so naturally, the sausage part of the program is important. 

    First the DO NOTS:

    1. Do not use Italian sausage.
    2. Do not use flavored sausages such as apple or maple.
    3. Do not use plain ground pork.

    And now for the DOs

    1. Do use breakfast sausage. Although pork is the standard you could use turkey, or chicken, as long as it's labeled breakfast sausage. Breakfast sausages contain some flavoring already, a blend of spices that includes some mixture of sage, thyme, salt, and pepper.
    2. You can use mild or hot breakfast sausage, I prefer to use mild and put the flavor into my gravy.
    3. You can use bulk or links.

    I like to use Farmer John Classic Pork Links and I'll tell you why. They have a breakfast sausage flavor that I have enjoyed for years and years, and that makes them comfort food. 

    They are very quick to defrost, unlike a big lump of ground breakfast sausage. Put them on a plate and in about 10 minutes they are soft enough to crumble.

    Portion control. I figure 2 sausages per person. So when it's just BB and me, I use 4 links. If I have more people, I add links @ 2 per person. Simple easy measure. 

    Step by Step Instructions

    Browning sausage meat in a non-stick skillet.

    Over medium-low heat, break the sausage up into small pieces, and cook until the meat is no longer pink.

    Adding butter to browned sausage meat.

    If your sausage was extremely fatty, remove all but 1 tablespoon of the sausage fat, then add back 2 tablespoons butter. Stir into the sausage.

    Adding flour to browned sausage to make a gravy.

    Start adding your flour, slowly. Add half of the flour and stir until it is well incorporated and starting to brown just a bit on the bottom of the pan.

    Stirring flour into sausage mixture.

    Stir until you see no more flour in the pan.

    Adding flour to sausage meat in a skillet.

    Continue to slowly add the flour, a bit at a time

    Stirring flour into sausage.

    and stirring it into the sausage until it is starting to brown on the bottom of the pan.

    Adding milk to sausage to make gravy.

    Slowly start adding the milk, about ½ of the total 2 cups, and stir until smooth and starting to get thick. Be sure to get any browned bits on the bottom of the pan.

    Running a spoon through a flour gravy to show how thick it is.

    As the gravy thickens, add more milk, a bit at a time until you have the thickness of gravy you desire. Do not rush this process. It may take 10 - 15 minutes to get the gravy how you want it.

    Spices being added to sausage gravy.

    Add the spices to taste.

    Finished Gravy for Biscuits and Gravy.

    Stir until all is smooth and you have the right consistency for your sausage gravy. If too thick, add additional milk. Taste and adjust seasonings.

    The Great Biscuit Base

    A baking sheet with cooked Tender Simple Homemade Buttermilk Drop Biscuits.
    These tender biscuits were the perfect base for sausage gravy.

    One of the first things I learned about making great biscuits and gravy is, you have to start with a great biscuit. 

    I had soggy biscuits, doughy biscuits, and hard biscuits. The best biscuit for a sausage biscuit is a light, tender, biscuit. At least I think that is the best biscuit. So I found a recipe that makes a Tender Buttermilk Drop Biscuit. It is the perfect base for this equally simple savory sausage gravy.

    Biscuits and gravy on a yellow plate with fruit in the background.

    FAQ's

    What is the difference between country gravy and sausage gravy?

    The main difference between country gravy and sausage gravy is that country gravy is made with a roux of butter and flour only while sausage gravy includes cooked and crumbled sausage. This gives it a distinct and flavorful twist compared to the simpler, traditional country gravy.

    Do you need to split your biscuits in half when using them for Biscuits and Gravy?

    For best results, yes. I like to split my into halves and then put them under the broiler to just get the top toasty before putting the gravy on top.

    Where did biscuits and gravy begin?

    Biscuits and gravy in some form may go back as early as the Revolutionary War, but many food writers and culinary historians position its birthplace in Southern Appalachia in the late 1800s. It may have started as a way to use up day-old biscuits as well as making gravy with just sausage drippings.

    Do I need to drain the grease from the pan after cooking the sausage?

    I have found most of the time my sausage does not leave that much grease behind, and since you want some I would say no. Not generally. Unless you have a very high-fat sausage that leaves more than a tablespoon of grease, I would not drain it.

    Storage

    You can keep this savory sausage gravy in the refrigerator for a few days. If keeping longer, freeze it.

    Cool it to room temperature, put it into an airtight container, and place it in the freezer. It will hold nicely for a few months when frozen. Or, once frozen, put it into a seal-a-meal bag, and it will keep nicely for at least 6 months. Or more.

    Thaw frozen sausage gravy in the refrigerator overnight. Reheat slowly on the stove-top adding some additional milk as you reheat it to get it back to the consistency you desire. Be sure to taste and adjust the seasoning after reheating it as the additional milk will dilute the flavors.

    Great Easy Biscuit Choices

    • Easy drop buttermilk biscuits on a rack.
      Tender Simple Homemade Buttermilk Drop Biscuits
    • Cheddar Black Pepper Drop Biscuits on a silicon mat.
      Cheddar Black Pepper Drop Biscuits
    • A super simple cream biscuit.
      Super Simple Cream Biscuits
    • Soda Bread Biscuits on a silicon mat.
      Soda Bread Biscuits
    Simple Savory Sausage Gravy on a yellow plate with fresh fruit behind.

    Simple Savory Sausage Gravy

    LindySez
    This recipe for Simple Savory Sausage Gravy is the perfect balance of heat to spice to sausage to the creamy gravy
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Breads – Biscuits & Muffins, Sauces, Dressings & Condiments
    Cuisine American
    Servings 4 servings
    Calories 282 kcal
    Prevent your screen from going dark

    Equipment

    • Non-stick skillet
    • Measuring cups and spoons

    Ingredients
      

    • 4 - 6 ounces breakfast sausage about 2 ounces per person
    • 2 tablespoons butter
    • ⅓ cup all-purpose flour
    • 2 - 3 cups whole milk
    • 1 tablespoon Slap yo Mama seasoning (or a mixture of ½ tablespoon season salt, along with ½ teaspoon red pepper and garlic powder) or to taste
    • ½ teaspoon dried thyme or to taste
    • Pinch dried sage if leaves use your fingers to pulverize it
    • Generous amount of freshly ground black pepper

    Instructions
     

    • Using your fingers, break the breakfast sausage into small pieces in a large skillet, and cook over medium heat. When it loses its pink color, add the butter, and cook stirring, until the butter is melted.
      Add half the flour and stir until absorbed into the butter and coats the sausage, continue adding the flour little by little, stirring it around until it has all been used and the pan looks dry, and the flour starts to brown, about a minute more.
    • Slowly add 1 ½ cups of milk, stirring constantly until it thickens, adding more milk as needed. This process can take up to 10 minutes, so don't add too much all at once, add as needed until you get a nice thick "gravy". If the sauce becomes too thick, add more milk in small amounts.
    • Once the gravy is nice and thick, add the Slap yo Mama or equivalent, thyme, sage, and black pepper. Stir, and taste. Adjust seasonings and serve immediately over warmed halved biscuits.

    Notes

    Note: Nutritional information is provided and based on a ½ cup serving of the Savory Sausage Gravy only. It may not be 100% accurate.
    This recipe can easily be doubled or more.
    Serve this savory sausage gravy over some Tender Homemade Buttermilk Drop Biscuits.

    Nutrition

    Calories: 282kcalCarbohydrates: 14gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 51mgSodium: 783mg
    Keyword biscuits and gravy, easy savory sausage gravy, sausage gravy for biscuits
    Tried this recipe?Let us know how it was!
    « Tender Simple Homemade Buttermilk Drop Biscuits
    The Best Hormel Chili No Beans Copycat Recipe »

    Comments

    1. Brian says

      July 31, 2020 at 11:09 am

      This is a great recipe/. Love the heat in the gravy and the flaky biscuits --which hold up well. This is good with bubbles!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

    Popular

    • A blue bowl filled with Pretty Darn Good Chili Verde.
      Roasted Pork Chili Verde with a Smoky Twist
    • A hot dog dressed in chili sauce.
      The Best Hormel Chili No Beans Copycat Recipe
    • Slow cooked in the oven spaghetti sauce on noodles with basil.
      Slow Cooked Oven Baked Spaghetti Sauce
    • A sliced loaf of quick no knead crusty rye bread.
      A Quick No Knead Crusty Rye Bread
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish
    • Polenta Cornmeal Muffins in cast iron mini skillets.
      The Best Easy Polenta or Cornmeal Muffins
    • German Braised Rabbit served with sides.
      Hasenpfeffer (German Style Wine Braised Rabbit)
    • A skillet and a plate with some fried mashed potato cakes on them.
      Easy Crispy Pan-Fried Mashed Potato Cakes
    • A white bowl filled with Spicy Crab Noodles.
      Spicy Crab Noodles
    • Sole being served on a gold rimmed plate with a light shrimp sauce on it. along with chives.
      Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Lindy Sez