Few breakfasts feel as comforting or as Southern as a warm skillet of Classic Country Sausage Gravy. Rich, creamy, and packed with savory sausage flavor, this is the kind of dish that turns an ordinary morning into something special. Spoon it generously over fluffy biscuits and you’ve got a meal that feels like home.
Best of all, this classic country sausage gravy comes together fast. With just a handful of pantry staples and one skillet, you can have a hearty, satisfying breakfast on the table in under 20 minutes. It’s simple, timeless, and always a crowd favorite.
Why You’ll Love This Recipe
- True Southern classic: Rich, creamy, and full of savory flavor
- Quick and easy: Ready in less than 20 minutes
- One-skillet recipe: Minimal cleanup
- Perfect for biscuits: The ultimate pairing
- Customizable: Adjust thickness and seasoning easily
- Comfort food favorite: Ideal for weekends or special mornings
Step-by-Step Instructions
Step 1: Cook the Sausage
First, add the breakfast sausage to a large skillet over medium-high heat. Break it up as it cooks and brown it completely until no pink remains and the sausage is crumbly.
Step 2: Check the Fat
Next, look at the rendered fat in the skillet. You’ll want about three tablespoons total. If there isn’t enough, add butter. If there’s too much, carefully spoon some out.
Step 3: Make the Roux
Sprinkle the flour evenly over the sausage and fat. Stir constantly and cook for a few minutes until the flour is fully absorbed and lightly golden. This step removes any raw flour taste and builds flavor.
Step 4: Add the Milk
Slowly pour in the milk while stirring continuously. This helps prevent lumps and creates a smooth gravy base.
Step 5: Simmer Until Thick
Bring the mixture to a gentle simmer. Let it cook, stirring occasionally, until the gravy thickens to a creamy consistency that coats the back of a spoon.
Step 6: Season and Serve
Finally, season generously with salt and black pepper. Serve hot over warm biscuits or your favorite breakfast sides.
Tips for Best Results
- Don’t rush the roux: Cooking the flour properly is key to great flavor
- Stir while adding milk: This ensures a smooth, lump-free gravy
- Adjust thickness easily: Add more milk if it gets too thick
- Season at the end: Sausage saltiness can vary
- Serve immediately: Sausage gravy is best hot and fresh
FAQs
Why is my sausage gravy too thick?
It likely simmered too long. Stir in a splash of milk to loosen it.
Can I make sausage gravy ahead of time?
Yes, but it’s best fresh. Reheat gently with added milk.
What sausage works best for country gravy?
Classic pork breakfast sausage gives the most traditional flavor.
How do I keep gravy from getting lumpy?
Stir constantly while adding the milk and keep the heat moderate.
What can I serve besides biscuits?
Toast, grits, home fries, or even waffles work well.
