Southern Sausage Cream Gravy
This rich and creamy sausage gravy is made from spicy ground sausage, a simple roux, and whole milk — the perfect comfort food to ladle over fluffy biscuits for breakfast or brunch.
Equipment
- Skillet
- Whisk
- Slotted spoon
- Measuring cups/spoons
Ingredients
- ½ lb spicy ground sausage
- 2 tbsp sausage grease reserved from cooking
- 2 tbsp all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
- Optional: pinch of crushed red pepper or garlic powder
Instructions
- Cook sausage in a skillet over medium heat until browned and crumbled. Remove sausage with a slotted spoon and set aside.
- Reserve 2 tablespoons of sausage grease in the pan.
- Whisk in flour to form a roux. Cook for 1–2 minutes, stirring constantly.
- Slowly pour in milk, whisking continuously to avoid lumps.
- Let gravy simmer and thicken, about 3–5 minutes.
- Return cooked sausage to the pan. Stir to combine.
- Season with salt and pepper to taste.
- Serve hot over warm biscuits.
Notes
- For a milder version, use regular breakfast sausage.
- For extra richness, use 1 cup milk + 1 cup heavy cream.
- Add cayenne or hot sauce for a spicier kick.