This White Sausage Gravy is rich, creamy, and loaded with flavor. Made with browned sausage and a few simple ingredients, this Southern staple comes together in minutes. Perfect for pouring over flaky biscuits, crispy hash browns, or even Spicy Fried Chicken, it’s a comforting family favorite that’s easy to make from scratch!
We love to eat a Breakfast Skillet with egg and Cowboy Potatoes. We top it off with a ladle of white sausage gravy for extra flavor. Yum!
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Sausage Gravy is a classic staple in Southern cuisine. This rich and creamy gravy is made with a simple roux, flavorful sausage, and a few key ingredients.
If you like this homemade country gravy recipe, try our Chicken-Fried Steak with White Country Gravy or our hearty Scrambled Egg Sandwich for a classic Southern-Style meal.
Why We Love This Recipe
- Quick to Make: Whip up this delicious gravy in no time—perfect for busy mornings.
- Irresistibly Creamy: The rich texture combined with savory sausage makes it hard to resist.
- Beginner-Friendly: With a handful of ingredients and simple steps, anyone can master this recipe.
- Incredibly Versatile: Serve it over biscuits, pork chops, Cajun Fried Chicken, or these Creamy Mashed Potatoes with Sour Cream.
White Sausage Gravy Ingredients
- Sausage: Seasoned ground sausage adds delicious flavor to the gravy.
- Bacon Grease: Rendered fat from cooked bacon. If you like this delicious smoky flavor, check out our reader-favorite Southern Bacon and Green Beans!
- Flour: All-purpose flour thickens the gravy and creates a smooth texture.
- Milk: Creamy and rich whole milk makes a great base for the gravy.
- Black Pepper: Adds a mild spiciness and depth of flavor to the gravy.
- White Pepper: Enhances the overall taste of the gravy.
- Salt: Helps to balance out the other seasonings in the gravy.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sausage: Use breakfast sausage, spicy sausage, or even vegetarian sausage.
- Bacon grease: Substitute it with butter or vegetable oil.
- All-purpose flour: For a gluten-free version, you can use a gluten-free flour blend or cornstarch as a thickening agent.
- Whole milk: Use low-fat milk.
How to Make White Sausage Gravy
STEP 1: Prepare the Ingredients and Cook the Sausage
Gather the sausage, bacon grease, all-purpose flour, whole milk, black pepper, and salt.
In a large skillet over medium heat, cook the sausage until it is browned and cooked through. Break it up into small crumbles as it cooks.
STEP 2: Make the Roux
Leave the sausage evenly spread in the skillet and melt the butter or bacon grease.
Sprinkle the flour over the sausage and drippings, stirring constantly until fully coated. Cook for about a minute until the mixture forms a smooth paste and the raw flour taste is gone.
STEP 3: Slowly Add Milk and Stir Continuously
Gradually pour in the milk while stirring continuously to combine it with the roux.
STEP 4: Thicken and Season
Taste and adjust seasonings. For best results, continue stirring until the gravy thickens to your desired consistency.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Be patient when making the roux. Stir continuously and cook it for at least a minute to eliminate the raw flour taste.
✔️ DO Gradually add the milk to the roux while stirring continuously with a small whisk. This will help prevent lumps from forming.
Storage
Store sausage white gravy in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of milk to loosen it, or microwave in short intervals, stirring between each. If frozen, thaw in the fridge overnight before reheating for the best texture.
Recipe FAQs
It's not recommended to freeze the gravy as dairy-based gravies can sometimes separate and change in texture upon thawing and reheating. It's best enjoyed fresh or stored in the refrigerator for a few days.
While whole milk provides a richer and creamier texture, you can use skim milk as a lighter option. Keep in mind that the gravy might be slightly less rich, but it will still be tasty.
Yes, you can make a vegetarian version of white gravy by omitting the sausage and using vegetable oil instead of bacon grease. Add extra flavor by sautéing mushrooms or adding herbs and spices of your choice.
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📖 Recipe
White Sausage Gravy
Ingredients
- ½ lb sausage
- 1 tablespoon bacon grease or butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks.
- Keep the sausage evenly spread in the skillet and melt the butter or bacon grease. Sprinkle the flour over the sausage and drippings, stirring constantly until fully coated. Cook for about a minute until the mixture forms a smooth paste and the raw flour taste is gone.
- Gradually pour in the milk while stirring continuously to combine it with the roux. Add black pepper and salt to taste, stirring until the gravy thickens to your desired consistency.
- Once the gravy reaches the perfect thickness, remove it from the heat. Serve warm over biscuits or your favorite comfort food.
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Notes
- When reheating sausage gravy, ensure it reaches a safe internal temperature of 165°F (74°C) to kill any potential bacteria.
- Reheat only the portion you plan to consume.
- Sausage: Use breakfast sausage, spicy sausage, or even vegetarian sausage.
- Bacon grease: Substitute it with butter or vegetable oil.
- All-purpose flour: For a gluten-free version, you can use a gluten-free flour blend or cornstarch as a thickening agent.
- Whole milk: Use low-fat milk.
Brett says
So for true Southern Sausage gravy, you need to switch up ingredients. I always save my bacon grease, and adding a table spoon to start the roux with the sausage drippins is perfect, but substitute self rising flour for all purpose, and add the salt and fresh crack pepper to the roux while it's cooking, and let the roux brown a little bit, you want a tan to caramel color to the roux, then add the secret to the whole thing is to use evaporated milk. Use two 12 oz cans of evaporated milk, add the first can and whisk it in smoothing out the lumps, then incorporate the sausage into the mix. As the roux starts to thicken stir in the second can. I don't use white pepper, but try the substitution and you will think that you've stopped at a roadside diner off I-77 in the middle of Tennessee.
Jami Powell says
Thanks for the tips, Brett! Will have to try this!