Name: Creamy Sausage Gravy Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 lb. ground sausage; 1/3 cup flour; ½ teaspoon garlic salt; ¼ teaspoon ground sage; ¼ teaspoon seasoned salt; ½ teaspoon black pepper; 2 Tablespoons cold butter, optional; 1 ½ cups whole milk; 1 ½ cups half and half

Nothing beats the cozy comfort of a homemade morning classic, and this Creamy Sausage Gravy Recipe is one of those dishes that just wraps you in warmth with every bite. It’s rich, velvety, and packed with savory goodness that makes breakfast feel like a special occasion any day of the week.

A black cast iron pan filled with creamy beige sauce that has small brown bits mixed throughout, showing a thick and smooth texture. A wooden spoon is scooping some sauce near the edge of the pan, resting inside it. The pan sits on a white marbled surface with a blue and white checkered cloth nearby, adding a soft touch to the setting. The overall look is warm and inviting, showing a rich, thick sauce ready to serve photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sausage Gravy Recipe
Top Tip
How to Serve Creamy Sausage Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sausage Gravy Recipe

Why You'll Love This Recipe

I’ve made this creamy sausage gravy more times than I can count, and I still find it unbelievably satisfying every time. The flavor balance and smooth texture are just perfect, and it’s surprisingly simple to make with everyday ingredients.

Ultimate Comfort Food: This gravy is rich and savory in all the right ways, making your breakfast or brunch plate unforgettable.
Simple to Make: With just a few pantry staples and ground sausage, you’ll have a flavorful gravy ready in under 30 minutes.
Versatile and Customizable: You can tweak the seasoning or add extras like garlic or onions to make it just your style.
Great for Feeding a Crowd: It makes about 4 ½ cups, so it’s ideal for a family breakfast or brunch gathering.

Ingredients & Why They Work

Every ingredient in this Creamy Sausage Gravy Recipe plays a key role in creating that perfect, lush texture and mouthwatering taste. Here’s why each one makes the magic happen, plus a quick tip for choosing the best options.

Flat lay of raw ground pork sausage in a natural crumbly mound, a small white ceramic bowl filled with whole fresh milk, a small white ceramic bowl filled with creamy half and half, a small white ceramic bowl holding smooth white all-purpose flour, a small white ceramic bowl containing black peppercorns, a small white ceramic bowl with ground sage powder, a small white ceramic bowl with seasoned salt, a small white ceramic bowl holding garlic salt, two cold sticks of unsalted butter with clean edges on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Sausage: I recommend using a quality breakfast sausage, like Jimmy Dean regular, for that perfect fat content and flavor that forms the gravy’s base.
Whole Milk: Adds creaminess without being too heavy; you can swap for all half-and-half if you prefer an even richer gravy.
Half and Half: Balances richness and keeps the gravy smooth and silky.
Flour: The thickening agent that transforms sausage drippings and milk into that classic gravy consistency.
Garlic Salt: Brings a subtle savory depth—feel free to adjust depending on how garlicky you like it.
Ground Sage: That little herbal twist adds personality and warmth to the flavor profile.
Seasoned Salt: Enhances the overall taste, but be cautious with the amount since sausages are already seasoned.
Black Pepper: Gives just the right hint of spice to balance richness.
Cold Butter (Optional): Melting butter in at the end—called monter au beurre—takes the gravy to silky, restaurant-quality velvety deliciousness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s fun about this creamy sausage gravy recipe is how easy it is to tweak for your tastes or what you have on hand. I often like to add a pinch more black pepper for a bolder kick, or sauté some diced onions along with the sausage for extra flavor.

Variation: One time, I swapped half the milk for cream to make it even richer, and it turned out unbelievably decadent—a perfect special-occasion treat.
Make it Gluten-Free: You can use a gluten-free flour blend instead of all-purpose flour, just be sure to cook it long enough to avoid a raw flour taste.
Add Aromatics: Try sautéing some minced garlic or chopped green onions with the sausage for a fresh layer of flavor.
Spicy Upgrade: A dash of cayenne or crushed red pepper flakes brightens things up if you like a little heat in your gravy.

Step-by-Step: How I Make Creamy Sausage Gravy Recipe

A single biscuit with a golden brown top, split in half with the bottom layer holding a thick creamy white gravy filled with small brown sausage bits, spilling slightly onto a white plate with a speckled pattern and a light brown rim. A silver spoon rests beside the gravy on the plate, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage Perfectly

Start by cooking the ground sausage over medium-high heat, breaking it apart as you go. The key is to brown it well but leave a tiny bit of pink — this means you still have some tasty drippings left that’ll flavor your gravy. Then lower the heat and finish cooking slowly to let all those drippings render out. This step helps build that signature sausage flavor base.

Step 2: Make the Roux with Flour

Sprinkle the flour over the sausage and stir constantly for about two minutes. You’re cooking off the raw flour taste here while letting it blend with the sausage fat. You’ll know it’s ready when you can no longer smell the flour—that toasted nutty aroma is a good sign!

Step 3: Slowly Add the Milk and Half-and-Half

Gradually pour in the milk mixture bit by bit, stirring constantly and scraping the bottom of the pan with a spatula. This scraping helps loosen all those flavorful browned bits, which hugely boosts the gravy's flavor. Keep stirring and bring it to a gentle boil.

Step 4: Add Seasonings and Simmer

Once boiling, reduce the heat to low, add your garlic salt, sage, seasoned salt, and black pepper. Let the gravy gently simmer for a few minutes while stirring occasionally. It will thicken progressively. Remove it once it reaches your desired consistency.

Step 5: Finish with Butter for Extra Silkiness (Optional)

For a beautiful velvety finish, stir in two tablespoons of cold butter right at the end. This technique, monter au beurre, is something I picked up from chefs and it takes homemade gravy to the next level.

Top Tip

From years of making this creamy sausage gravy, I’ve learned that patience and careful attention to texture really pay off. These tips will help you avoid common pitfalls and get that smooth, flavorful gravy every single time.

Don’t Rush the Roux: Cooking the flour long enough with the sausage fat removes that raw flour flavor and creates rich depth.
Scrape the Pan Well: Using a silicone spatula to "clean" the bottom as you add liquids ensures you capture all those delicious browned bits.
Simmer Gently: A slow simmer helps the gravy thicken evenly without burning or clumping.
Adjust Thickness Thoughtfully: If the gravy gets too thick, thin it with a splash of milk rather than water to keep the creamy texture.

How to Serve Creamy Sausage Gravy Recipe

Garnishes

I love topping this creamy sausage gravy with a sprinkle of freshly cracked black pepper to brighten things up and a few chopped fresh parsley leaves for color and a hint of freshness. It’s simple but the presentation feels a bit elevated that way.

Side Dishes

This gravy is classic over warm, buttery buttermilk biscuits—fluffy and ready to soak up all that sauce. For a heartier breakfast, I also serve it alongside scrambled eggs or crispy hash browns. Sometimes, southern-style fried green tomatoes on the side add a nice tangy crunch.

Creative Ways to Present

For a special brunch, I’ve layered this gravy over individual biscuit halves on a baking sheet, topped each with a fried egg and a dash of hot sauce — it’s a crowd-pleaser that looks as good as it tastes. It’s a simple way to make the dish feel extra festive.

Make Ahead and Storage

Storing Leftovers

After making the gravy, I let it cool to room temperature before transferring it to an airtight container. It keeps well in the fridge for about 1-2 days, and reheating is a breeze whenever you want a quick comfort meal.

Freezing

While I don’t freeze sausage gravy often because it’s so quick to make fresh, I’ve done it with success. Just freeze in portions and thaw overnight in the fridge. When reheating, add a little milk to bring back that silky texture.

Reheating

To reheat, warm it gently on the stove over low heat, stirring often. A splash of milk helps loosen it up if it thickened too much while chilled. Avoid microwaving if you can; slow warming keeps the gravy smooth and avoids separation.

Frequently Asked Questions:

Can I use different types of sausage for this Creamy Sausage Gravy Recipe?

Absolutely! While I prefer pork breakfast sausage for its fat content and flavor, you can try turkey sausage for a leaner option, or spiced varieties if you want to experiment. Just make sure the sausage is well seasoned because it carries the flavor of the gravy.

What’s the secret to getting the gravy smooth without lumps?

The key is to sprinkle the flour over the cooked sausage and stir it well, cooking it long enough to remove the raw flour taste. Then, add the milk gradually while stirring constantly, scraping the pan to prevent lumps and catch those flavorful browned bits.

Can I make the Creamy Sausage Gravy Recipe dairy-free?

Traditionally this recipe relies on dairy for creaminess and thickening, but you can substitute unsweetened almond milk or oat milk and use a suitable non-dairy butter alternative. Be aware that the flavor and thickness may vary slightly, so adjust seasoning and texture as needed.

How long does this gravy keep in the fridge?

Stored in an airtight container, this gravy stays good in the fridge for about 1 to 2 days. Make sure to reheat it thoroughly before serving, adding a little milk if it thickened too much during storage.

Final Thoughts

This creamy sausage gravy recipe holds a special place in my kitchen—it’s the kind of comfort food that instantly brightens a morning and brings people together around the table. I can’t recommend it enough if you want an easy, delicious, and authentic taste of classic home cooking. Give it a try, and I’m confident you’ll keep coming back to this recipe just like I do!