southern sausage gravy recipe
The Best southern sausage gravy recipe
What I adore most about this recipe is how adaptable it is. You can use any kind of sausage—bacon, pork, or even chicken—depending on what you have on hand. It’s also surprisingly healthy for what it is. The gravy is made with a small amount of fat from the sausage, so it’s not overly heavy, and the onions add natural sweetness without extra sugar. It’s the kind of meal that feels indulgent but actually makes a balanced plate. Plus, it’s easy to make ahead and reheat, so you can always have a backup when guests arrive or when you’re short on time. My family and I have made it countless times, and it never fails to be a crowd-pleaser.
Classic Southern Sausage Gravy
A rich, hearty sauce that pairs perfectly with cornbread or biscuits, this gravy relies on slow-cooked sausage and a touch of cream for depth. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb smoked sausage (Italian or breakfast style)
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup whole milk
- 1 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ cup all-purpose flour
- Salt to taste
👨🍳Directions
-
1
Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. -
2
Add sausage to the skillet, breaking it into bite-sized pieces. Cook until browned on all sides, about 8–10 minutes. Remove sausage from the skillet and set aside. -
3
In the same skillet, reduce heat to medium-low. Stir in tomato paste and cook for 1 minute. Gradually whisk in broth, milk, thyme, and black pepper. Bring to a gentle simmer. -
4
Whisk flour into the sauce until smooth. Cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly. Return sausage to the skillet and simmer for 5–7 minutes until gravy coats the bottom of the pan.
🔧Equipment
- Skillet
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp melted butter at the end.
- Adjust seasoning with salt and pepper to taste. If too thick, thin with a splash of milk or broth.
Watch Video Of How Classic Southern Sausage Gravy Works
❓ Frequently Asked Questions About Southern Sausage Gravy
How do I adjust the gravy consistency if it’s too thick or too thin?
If your gravy is too thick, simmer it uncovered for another 2–3 minutes to evaporate excess liquid. For a thinner consistency, stir in a splash of beef broth or water while the gravy cooks. Always taste as you go—adjusting at the last step helps avoid over-thinning.
Can I use chicken broth instead of beef broth for this recipe?
Yes, you can substitute chicken broth, but the flavor profile will shift slightly. For a richer taste, use a small amount of beef broth mixed with chicken broth, or opt for a savory chicken broth with herbs like thyme or rosemary to keep the dish cohesive.
What’s the best way to reheat leftover sausage gravy without making it dry?
To reheat gravy gently, warm it in a saucepan over medium-low heat, stirring occasionally. If it starts to thicken too quickly, add a splash of water or broth to loosen it. Avoid boiling, as it can break down the sauce’s texture.
How long should I cook the sausage before adding it to the gravy?
Cook the sausage until it reaches an internal temperature of 160°F (71°C) or until it’s browned and slightly crispy. Remove it from the pan, then add it back in at the end of cooking to avoid overcooking. This keeps the texture tender.
Can I make this gravy ahead of time and freeze it?
Yes, you can prepare the gravy ahead and freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Stir in a little extra liquid when reheating to restore the desired consistency.
