Country Style Sausage Gravy
Country Style Sausage Gravy is a easy American recipe that serves 4. 350 calories per serving. Recipe by Callaway Cooking on YouTube.
Prep: 10 min | Cook: 19 min | Total: 37 min
Cost: $7.56 total, $1.89 per serving
Ingredients
- 1 pound Breakfast Sausage (Bulk pork breakfast sausage, broken into 1‑inch balls)
- 0.33 cup All-Purpose Flour (Sifted)
- 2.5 cup Half‑and‑Half (Can substitute equal parts whole milk and heavy cream)
- 0.5 teaspoon Salt (Kosher or table salt)
- 1 teaspoon Black Pepper (Freshly ground)
- 0.5 teaspoon Hot Sauce (A few drops; adjust to heat preference)
- 6 pieces Biscuits (Store‑bought or homemade, split and warmed)
Instructions
Form Sausage Balls
Take the pound of breakfast sausage and pinch off into 1‑inch balls; set aside.
Time: PT5M
Brown the Sausage
Heat the skillet over medium‑high heat and add the sausage balls. Cook, stirring occasionally, until browned all sides, about 8 minutes.
Time: PT8M
Temperature: medium‑high
Make the Roux
Sprinkle 1/3 cup flour over the browned sausage and stir continuously. Cook for about 2 minutes until the mixture looks pasty and the raw flour smell disappears.
Time: PT2M
Temperature: medium‑high
Add Half‑and‑Half
Gradually pour 2½ cups half‑and‑half into the skillet while stirring. Increase heat to bring the mixture to a gentle boil, then simmer until bubbly and thickened, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Season the Gravy
Stir in ½ tsp salt, 1 tsp black pepper, and a few drops (½ tsp) of hot sauce. Adjust seasoning to taste.
Time: PT1M
Finish Thickening
Continue cooking for another 2 minutes on medium heat until the gravy coats the back of a spoon. Remove from heat.
Time: PT2M
Temperature: medium
Warm the Biscuits
While the gravy rests, warm the biscuits according to package instructions (about 2 minutes in a 350°F oven or 30 seconds in the microwave).
Time: PT2M
Temperature: 350°F
Serve
Split each biscuit, place on a plate, and ladle generous amounts of sausage gravy over the top. Enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten‑Free option: use gluten‑free flour, Low‑Carb option: replace half‑and‑half with heavy cream and use almond flour for roux, Spicy level can be adjusted with hot sauce
Allergens: Milk, Wheat, Pork
Ingredient Substitutions
- Instead of Breakfast Sausage: Turkey sausage, Chicken sausage, Ground pork seasoned with sage
- Instead of All-Purpose Flour: Whole wheat flour (will change texture), Gluten‑free flour blend
- Instead of Half‑and‑Half: Whole milk + heavy cream, 2% milk (thinner)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Hot Sauce: Cayenne pepper, Red pepper flakes
- Instead of Biscuits: Homemade biscuits, Gluten‑free biscuits
Equipment Needed
- Skillet
- Wooden Spoon
- Measuring Cups
- Whisk (optional)
- Plate
Critical Steps — Do Not Skip
- Browning the sausage until fully cooked and caramelized
- Incorporating flour to form a smooth roux without lumps
- Gradually adding half‑and‑half while stirring to avoid clumps
- Cooking the gravy to the point where it coats the back of a spoon
Chef Tips from the Video
- For extra texture, crumble the sausage instead of keeping whole balls
- Add a splash of heavy cream at the end for extra richness
- A pinch of smoked paprika adds a subtle smoky depth
Troubleshooting
Gravy is lumpy
Whisk vigorously while adding the half‑and‑half; if lumps persist, blend with an immersion blender.
Gravy is too thin
Simmer longer to reduce, or whisk in an additional teaspoon of flour mixed with a little cold water.
Gravy is too thick
Stir in extra half‑and‑half or milk a tablespoon at a time until desired consistency is reached.
Storage
Refrigerator: Store gravy in an airtight container for up to 3 days; reheat gently on low heat.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw overnight in refrigerator and reheat.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravy can be made up to a day ahead; reheat over low heat and add a splash of milk if it thickens too much
- Biscuits are best served fresh but can be reheated in a toaster oven
Frequently Asked Questions
What is the cultural significance and history of country style sausage gravy in Southern American cuisine?
Country sausage gravy is a staple of Southern comfort food, traditionally served over biscuits for breakfast or brunch. Its roots trace back to early 20th‑century farm kitchens where simple ingredients like sausage, flour, and milk were combined to create a hearty, filling dish.
What are the traditional regional variations of sausage gravy in the United States?
In the Deep South, the gravy is often made with pork breakfast sausage and half‑and‑half, while in the Midwest some cooks use ground beef or add cream of mushroom soup for extra thickness. Some regions add a dash of cayenne or hot sauce for a subtle kick.
How is sausage gravy traditionally served in Southern cuisine?
It is most commonly ladled over freshly baked buttermilk biscuits, sometimes accompanied by fried eggs or country ham. The gravy is meant to be thick enough to cling to the biscuit and soak into its crumb.
During what occasions is sausage gravy typically enjoyed in Southern culture?
Sausage gravy is a classic weekend breakfast, holiday brunch, or comfort food after a long day of work. It’s also a popular dish at church potlucks and family gatherings in the South.
What makes this country style sausage gravy special compared to other gravies in American cuisine?
The use of breakfast sausage provides a rich, seasoned base, while the half‑and‑half creates a luxuriously creamy texture that’s richer than milk‑only gravies. Adding a few drops of hot sauce gives a subtle heat that sets it apart.
What are the most common mistakes to avoid when making country style sausage gravy?
Common errors include over‑cooking the flour, which can give a bitter taste; adding the milk too quickly, causing lumps; and letting the gravy boil vigorously, which can cause it to separate. Follow the step‑by‑step timing and stir constantly to prevent these issues.
Why does this recipe use half‑and‑half instead of whole milk or cream alone?
Half‑and‑half offers a balance of richness and pourability. Whole milk would make the gravy thinner, while heavy cream could become overly thick and heavy. The combination yields a silky texture without being too rich.
Can I make the sausage gravy ahead of time and how should I store it?
Yes, you can prepare the gravy up to 24 hours in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, adding a splash of milk if it has thickened.
What texture and appearance should I look for when the gravy is done?
The gravy should be smooth, glossy, and thick enough to coat the back of a spoon without dripping off. It should have a creamy off‑white color with visible bits of browned sausage.
How do I know when the sausage gravy is fully cooked?
When the gravy bubbles gently and reaches the spoon‑coating stage, the flour is fully cooked and the sausage is heated through. A quick taste should reveal a well‑seasoned, creamy flavor.
What does the YouTube channel Callaway Cooking specialize in?
The YouTube channel Callaway Cooking focuses on approachable, home‑cooked American comfort dishes, often highlighting quick weeknight meals and classic Southern recipes with clear, step‑by‑step instructions.
How does the YouTube channel Callaway Cooking's approach to Southern cooking differ from other Southern cooking channels?
Callaway Cooking emphasizes simplicity and speed, using readily available ingredients and minimal equipment while still preserving authentic flavors, whereas many other Southern channels may delve into more elaborate, traditional techniques.
Last updated: August 21, 2026
