Old Fashioned Sausage Gravy is a southern staple usually served with a flaky Buttermilk biscuit. This creamy gravy can be whipped up in minutes and is hearty enough to be served for any meal of the day. This was the first type of gravy my mother taught me to make. When I learned I really didn’t cook, so basically if a teenager can make this anyone can. This gravy was dished up on a regular basis when I was growing up , I had two older brothers and we all loved it. My mother didn’t make homemade biscuits but we sometimes had this served over toast and even a big dollop on some hash browns. This old fashioned sausage gravy is a must when making my Southern Buttermilk Biscuits.
What can I serve with Sausage Gravy?
- First and foremost Buttermilk Biscuits. Click here to check mine out
- Hash Browns
- Mashed potatoes
Let’s Cook some Old Fashioned Sausage Gravy !
In a large skillet fry 1 pound of breakfast sausage breaking it apart while it is cooking. Once all the meat is cooked and no longer pink remove the sausage and place on a plate leaving the drippings behind in the skillet. Melt 4 tablespoons of butter with the dripping on medium heat. Once the butter is melted add 4 tablespoons of flour , make sure it is all absorbed (making a roux). Bring this mixture up to a slow simmer.
When the roux is all bubbling and mixed with the dripping well slowly pour the can of evaporated milk .Stir well while pouring and a wire whisk can be used to prevent lumps. Once this mixture comes up to a slow simmer it will thicken. Add water and thin the gravy out to desired consistency. Stir in reserved cooked breakfast sausage then add salt, pepper and a few dashes of hot sauce.
Now you have an incredible sausage gravy ! Any leftovers can be stored in the fridge and it heats up in the microwave beautifully.
Suggested Tools for this dish
- Large Skillet
- Wire Whisk or a silicone whisk (safe for teflon pans)
Old Fashioned Sausage Gravy
- 1 Pound Breakfast Sausage
- 4 Tablespoon Butter
- 4 Tablespoons All Purpose Flour
- 12 oz can Evaporated Milk
- 1 Cup Water or more if you want it thinner
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- A few dashes of Hot sauce optional
- In a large skillet fry 1 pound of breakfast sausage breaking it apart while it is cooking
- Once all the meat is cooked and no longer pink remove the sausage and place on a plate leaving the drippings behind in the skillet
- Melt 4 tablespoons of butter with the dripping on medium heat
- Once the butter is melted add 4 tablespoons of flour , make sure it is all absorbed (making a roux)
- When the roux is all bubbling and mixed with the dripping well slowly pour the can of evaporated milk .Stir well while pouring and a wire whisk can be used to prevent lumps
- Once this mixture comes up to a slow simmer it will thicken. Add water and thin the gravy out to desired consistency.
- Stir in reserved cooked breakfast sausage
- Add salt , pepper, and a few dashes of hot sauce
- Best served with Biscuits
I loooove sausage gravy, but haven’t made it at home. I can’t wait to try this recipe!
I hope you enjoy it , it’s super easy !
What size can of evaporated milk?
Hi Rachel .. it’s a 12 oz can . I will correct it on the recipe card. I forgot there is a tiny can of evaporated milk.
Why the extra step of taking the sausage out if the pan? I have been making it for years and add my flour to the pan, sprinkling it over the sausage and cooking the flour down that way. It adheres to the sausage. Also I add a little chicken broth and cream to mine. I’ve never used evaporated milk, will try that next time.
Hi Ann the chicken broth sounds fabulous and may have to give that a try. . I take the sausage out the help get the lumps out during the mixing process and also drain some of the grease . A less experienced cook may find it harder to get them lumps out with the sausage in the mix of things. With that being said it is acceptable to leave it.
I am 84… when I was 9 years old, my grandmother made this gravy to go on her homemade biscuits. She left the sausage in the skillet, and she used evaporated milk (this was in 1945, so she used evap milk in a lot of recipes).
My grandmother cooked with evaporated milk all the time. Thanks for sharing your story Sandra.
I use a good quality sausage like Jimmy Dean or Gunoes. It has much less fat so there is no need to drain any grease. I flour the meat and make the roux and add a pinch of salt and use regular milk. It doesn’t taste the same with out the salt. Usually fry a egg put on top of toast and cover with the gravy. Your lips will smack your brains out. Enjoy.
Sounds wonderful Randy !
Can the leftovers be frozen for later use?
Hi Paulette, I have never put this gravy in the freezer so I am not sure about the results . I have stored it in the fridge and it heats up just fine.
I am going to make this for a birthday breakfast! They love biscuits and gravy! How many people do you think this would serve?
Hi Haley ..I have a family of 5 and there is usually plenty . I have easily doubled this recipe when it was served as a main course, we have it for super on a regular basis. I hope that helps.