Country Sausage Gravy Recipe for Breakfast
This country sausage gravy recipe turns breakfast sausage, flour, and half-and-half, with butter if needed, into a thick, peppery gravy in 15 minutes. Brown the sausage first. Build a quick roux in the drippings, then whisk in half-and-half until it thickens. Spoon it over warm biscuits for a filling breakfast that feeds a hungry table.
What Is Country Sausage Gravy?
A country sausage gravy recipe starts with breakfast sausage instead of plain drippings. The sausage seasons the whole dish with sage and pepper from the start. Breakfast sausage, often labeled “country sausage” or “bulk breakfast sausage,” provides seasoned drippings for the roux. The amount of fat varies by sausage, so add a little butter if the pan looks dry. White gravy can also be made without sausage.
Ingredients for Sausage Gravy from Scratch
A basic sausage gravy from scratch needs six items you likely already keep in the kitchen.
- Breakfast sausage: 1 pound, bulk or removed from its casing, mild or hot depending on preference. I suggest making my Homemade Country Breakfast Sausage Seasoning
- Butter: 1 to 2 tablespoons, added if the sausage does not release much fat
- All-purpose flour: 3 tablespoons, to thicken the gravy
- Half & Half: 2½ cups, added slowly (ditch the milk, let’s do this right!!)
- Black pepper: about 1 teaspoon, a defining flavor in country gravy
- Salt: to taste, added at the end since sausage already carries salt
Half-and-half gives the gravy a thicker, richer body than whole or reduced fat milk. Still, any milk works fine in a pinch. For homemade sausage, mix my country breakfast sausage seasoning with ground pork before cooking. Seasoning alone doesn’t replace the sausage!
- Cassava Flour Biscuits {Grain & Gluten-Free, Dairy-Free & Paleo}
- Grain Free Buttermilk Biscuits
- Einkorn Butter Dip Buttermilk Biscuits
- Southern Cast Iron Butter Drop Biscuits {Gluten-Free}
Servings: 6 | Prep time: 0 minutes | Cook time: 15 minutes | Total time: 15 minutes
How to Make Country Sausage Gravy
Follow these steps in order for a smooth, properly thickened gravy.
- Brown the sausage. Crumble 1 pound of breakfast sausage into a large skillet over medium heat. Cook, breaking it apart with a spoon, until no pink remains, about 6 to 8 minutes.
- Keep the drippings in the pan. Do not drain the fat. It carries the flavor the gravy depends on. Add butter only if the skillet looks dry.
- Sprinkle in the flour. Add 3 tablespoons of flour directly over the sausage and drippings. Stir constantly for about a minute so the flour cooks and loses its raw taste.
- Pour in the half & half slowly. Add 2½ cups in a slow stream while whisking constantly. Start with a small splash, stir until smooth, then gradually add more.
- Simmer until thickened. Reduce the heat to medium-low and cook, stirring often, for 4 to 6 minutes until the gravy coats the back of a spoon.
- Season and serve. Stir in black pepper and salt to taste, then spoon the gravy over warm biscuits right away.
How to Fix Lumpy, Thin, or Thick Sausage Gravy
Most problems with a country gravy recipe come down to heat or timing rather than ingredients.
Lumpy gravy can happen when the flour isn’t evenly mixed into the fat. Whisk thoroughly as you gradually add the half-and-half.
Thin gravy may just need a few more minutes of gentle simmering. Stir frequently and give it time to thicken before adding more flour.
Gravy that’s too thick just needs a splash of warm half-and-half stirred in off the heat. Add it gradually, since a little half-and-half goes a long way once the gravy has set up.
One thing to avoid: do not let the gravy boil hard once the half-and-half is in. Keep it at a gentle simmer and stir frequently to help prevent scorching.
Serving Biscuits and Sausage Gravy
Biscuits and sausage gravy is the classic pairing. Warm, flaky biscuits matter as much as the gravy itself. Split warm biscuits in half and ladle the gravy generously over both sides so it soaks in rather than sitting on top. The gravy also works over hash browns, fried eggs, or toast if biscuits are not on hand. Serve the gravy hot, since it continues to thicken as it cools and is easiest to spoon over biscuits right away.
Store extra gravy in an airtight container in the refrigerator for up to three days. Reheat it gently on the stove over low heat, stirring in a splash of half-and-half to loosen it back to its original consistency. For another creamy breakfast favorite, try my Gluten-Free Cream Chip Beef.
FAQ
Can I make country sausage gravy from scratch without flour?
A gluten-free flour blend may work, but follow its thickening directions rather than assuming every flour or starch substitutes equally. Cornstarch needs a different method and amount. Check that your sausage and other ingredients are gluten-free, too.
What is the best sausage for a country gravy recipe?
Mild or hot bulk breakfast sausage, often labeled “country sausage” at the meat counter, works best. It already carries sage and pepper seasoning that flavors the whole gravy.
Why is my sausage gravy gray instead of creamy white?
The sausage, seasonings, and browned bits can tint the gravy. A darker color alone doesn’t mean you did anything wrong. Avoid scorching the sausage or flour.
Can I freeze leftover sausage gravy?
Yes! Although you may have heard that dairy-based gravies can separate when frozen and thawed, that is NOT my experience. Freezing leftover sausage gravy is a great way to use leftovers or make a big batch ahead of time. You may need to add a splash more half and half.
How do I thin out gravy that set up too thick in the fridge?
Reheat it slowly over low heat and stir in a little more half and half at a time until it loosens back to a pourable, spoon-coating consistency.
Is this sausage gravy gluten-free or keto?
Yes! I’ve successfully made gluten-free and keto-friendly country sausage gravy using the same technique as my Gluten-Free Cream Chip Beef. Use that flour-free, cream-cheese method in place of the flour-based roux. The base recipe here uses all-purpose flour.
Ingredients
- 1 pound breakfast sausage
- 1 to 2 tablespoons butter only if needed
- 3 tablespoons all-purpose flour
- 2.5 cups half-and-half
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Crumble the breakfast sausage into a large skillet over medium heat. Cook, breaking it apart with a spoon, for about 6 to 8 minutes, until cooked through.
- Keep the drippings in the pan. Add butter only if the skillet looks dry.
- Sprinkle 3 tablespoons flour over the sausage and drippings. Stir constantly for about 1 minute.
- Gradually whisk in 2.5 cups half-and-half, starting with a small splash and stirring until smooth before adding more.
- Reduce heat to medium-low. Simmer gently, stirring often, for 4 to 6 minutes until the gravy coats the back of a spoon.
- Stir in black pepper and salt to taste. Serve hot over warm biscuits.
