Sausage Gravy (Southern Breakfast Recipe) | CookOS

Sausage Gravy

Name: Sausage Gravy (Southern Breakfast Recipe)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb breakfast sausage; 1 tbsp butter; 1 tbsp vegetable shortening; salt, to taste; black pepper, to taste; 1/2 cup all-purpose flour; 1 (12 oz) can evaporated milk; 12 oz water; Biscuits, for serving

Sausage gravy is a creamy, savory Southern breakfast staple made by combining cooked breakfast sausage with a flour roux and evaporated milk. Its rich, comforting flavor makes it the perfect topping for fresh-baked biscuits.

🌍Southern 🏷️Sausage gravy 🏷️Biscuits and gravy 🏷️Breakfast 🏷️Comfort food American

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by mamawgailcooks

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Ingredients

1 lb breakfast sausage
1 tbsp butter
1 tbsp vegetable shortening
salt, to taste
black pepper, to taste
1/2 cup all-purpose flour
1 (12 oz) can evaporated milk
12 oz water
Biscuits, for servingoptional

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Instructions

1
In a large skillet over medium-high heat, add the breakfast sausage and break it apart with a spoon.
2
Cook the sausage until it's fully browned, stirring occasionally.
3
Add butter and vegetable shortening to the skillet and stir until melted into the sausage and drippings.
4
Season the sausage with salt and black pepper to your taste.
5
Sprinkle the all-purpose flour over the cooked sausage and stir to combine, cooking for about a minute to cook out the raw flour taste.
6
In a separate bowl, combine the evaporated milk and water.
7
Slowly pour the milk and water mixture into the skillet with the sausage, stirring constantly to prevent lumps.
8
Continue to cook, stirring frequently, until the gravy comes to a simmer and thickens to your desired consistency.
9
Serve the sausage gravy hot, traditionally over split biscuits.

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Tips & Notes

Pro tips

Brown the sausage fully and break it into small pieces for even distribution throughout the gravy.
Make a smooth paste with the flour and fat before adding milk to prevent lumps.
Add evaporated milk and water gradually while whisking constantly to achieve a silky, lump-free texture.
Simmer gently over medium-low heat rather than boiling, which can cause the gravy to break or become grainy.

Substitutions

Evaporated milk → heavy cream or whole milk (use 1.5 cups total liquid; result will be slightly thinner)
All-purpose flour → cornstarch (use 2 tsp instead of 1/2 cup; mix with a little cold milk first)
Vegetable shortening → bacon grease or additional butter (replaces 1 tbsp shortening for added flavor)

Storage & make-ahead

Refrigerate leftover gravy in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring and adding milk as needed to restore the original consistency.

Common Questions

Can I make sausage gravy ahead of time?

Yes. Prepare the gravy, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk if it thickens too much.

Why does my sausage gravy have lumps?

Lumps typically form when flour isn't fully incorporated into the fat or when milk is added too quickly. Whisk the flour into the fat until smooth before adding milk gradually, stirring constantly.

Can I use turkey sausage instead of pork sausage?

Yes. Turkey sausage works as a leaner substitute, though it may produce less fat—add an extra tablespoon of butter or shortening to maintain the gravy's richness.

What's the difference between evaporated milk and regular milk?

Evaporated milk is denser and creamier than regular milk, creating a thicker, richer gravy without needing extra flour. Regular milk will produce a thinner consistency unless you increase the flour.

How do I know when the gravy is done?

The gravy should coat the back of a spoon and pour slowly. If it's too thin, simmer longer; if too thick, stir in milk a tablespoon at a time until it reaches your preferred consistency.