Homemade Sausage Gravy
Homemade Sausage Gravy is a easy American recipe that serves 4. 350 calories per serving. Recipe by The Hungry Hussey on YouTube.
Prep: 10 min | Cook: 15 min | Total: 30 min
Cost: $11.30 total, $2.83 per serving
Ingredients
- 1 lb Breakfast Sausage (preferably seasoned pork breakfast links, removed from casings and crumbled)
- 2 Tbsp Unsalted Butter (adds extra fat for a richer roux)
- 2 Tbsp All-Purpose Flour (for the roux; sifted if possible)
- 2 cup Whole Milk (start with milk for a lighter base)
- 0.5 cup Half‑and‑Half (adds richness; can substitute heavy cream for extra silkiness)
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper (freshly ground preferred)
- 4 pieces Frozen Biscuits (store‑bought, baked according to package directions)
Instructions
Prepare the Sausage
Remove the breakfast sausage from its casings, crumble it into a large skillet, and set the heat to medium‑high.
Time: PT2M
Temperature: medium‑high
Brown the Sausage
Cook, stirring occasionally, until the sausage is browned and most of the fat has rendered, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Add Butter and Make a Roux
Add the butter to the skillet; once melted, sprinkle the flour over the sausage and stir to combine, forming a sticky, tacky roux.
Time: PT2M
Temperature: medium
Incorporate Milk
Gradually pour in the whole milk while whisking, allowing the mixture to thicken before adding more.
Time: PT2M
Temperature: medium
Finish with Half‑and‑Half
Stir in the half‑and‑half, then season with salt and pepper. Simmer for 2‑3 minutes until the gravy reaches a creamy consistency.
Time: PT3M
Temperature: medium
Bake the Biscuits
While the gravy simmers, bake the frozen biscuits according to package directions (usually 12‑15 minutes at 425°F).
Time: PT12M
Temperature: 425°F
Assemble and Serve
Split each biscuit in half, place on a plate, and generously ladle the hot sausage gravy over the top.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Egg (if biscuits contain)
Ingredient Substitutions
- Instead of Breakfast Sausage: Turkey breakfast sausage, Plant‑based breakfast sausage
- Instead of Unsalted Butter: Margarine, Olive oil (use less)
- Instead of All-Purpose Flour: Gluten‑free all‑purpose flour blend
- Instead of Whole Milk: 2% milk, Almond milk (use less)
- Instead of Half‑and‑Half: Heavy whipping cream (use 0.25 cup), Whole milk (increase by 0.25 cup)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Frozen Biscuits: Homemade biscuits
Equipment Needed
- Large Skillet or Frying Pan
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
- Knife and Cutting Board
- Plate for Serving
- Oven (or Toaster Oven)
- Timer
Critical Steps — Do Not Skip
- Forming a proper roux without burning
- Adding milk gradually to avoid lumps
- Seasoning the gravy to taste
Chef Tips from the Video
- Use cold butter for a smoother roux; it helps control the fat content.
- If you like extra spice, add a pinch of cayenne or smoked paprika to the sausage while browning.
Troubleshooting
Gravy is lumpy
Whisk vigorously while adding milk; if lumps persist, blend with an immersion blender.
Gravy is too thick
Thin with a little extra milk or half‑and‑half, 1‑2 tbsp at a time.
Gravy is watery
Simmer a few more minutes to reduce, or add a teaspoon of flour slurry (flour mixed with cold water).
Storage
Refrigerator: Store gravy in an airtight container for up to 3 days; reheat gently on low heat.
Freezer: Freeze gravy in a freezer‑safe container for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Biscuits are best served fresh; if left out, they stay good for up to 2 hours.
Make-Ahead Tips
- Gravy can be made up to a day ahead; reheat gently and add a splash of milk if it thickens too much
- Biscuits can be baked ahead and reheated in a toaster oven for 2‑3 minutes.
Frequently Asked Questions
What is the cultural significance and history of sausage gravy in Southern American cuisine?
Sausage gravy, often called "biscuits and gravy," is a staple of Southern comfort food dating back to the early 20th century when inexpensive pork sausage and pantry staples like flour and milk became common breakfast items for working families.
How does sausage gravy fit into the broader American breakfast tradition?
It exemplifies the American love for hearty, calorie‑dense breakfasts, pairing protein‑rich sausage with a creamy sauce and fluffy biscuits, making it a filling start to the day.
What regional variations of biscuits and gravy exist within the United States?
In the Midwest, you’ll find white gravy made with pan drippings instead of sausage; in Texas, chili‑spiced sausage is common; and in some Southern states, buttermilk biscuits replace the standard frozen variety.
What occasions or celebrations is sausage gravy traditionally associated with in Southern culture?
It’s a classic weekend brunch dish, often served at church potlucks, family gatherings, and holiday breakfasts like Thanksgiving when a comforting, crowd‑pleasing option is needed.
What authentic ingredients are traditionally used in Southern sausage gravy versus modern substitutes?
Traditionally the gravy uses pork breakfast sausage, all‑purpose flour, whole milk, and sometimes heavy cream; modern cooks may substitute turkey sausage, plant‑based milks, or gluten‑free flour to accommodate dietary needs.
What other Southern dishes pair well with sausage gravy and biscuits?
Classic pairings include fried chicken, collard greens, country ham, and a side of fresh fruit or orange juice to balance the richness.
What makes Southern sausage gravy special compared to other gravies worldwide?
Its simplicity—just sausage, a butter‑flour roux, and dairy—creates a velvety texture and savory flavor that’s uniquely comforting and distinctly Southern.
What are the most common mistakes to avoid when making sausage gravy?
Common errors include over‑cooking the roux (which can taste burnt), adding milk too quickly (causing lumps), and under‑seasoning the gravy, which can leave it bland.
Why does this recipe use half‑and‑half in addition to milk instead of using only heavy cream?
Half‑and‑half adds richness without the extra calories and thickness of full heavy cream, giving the gravy a silky mouthfeel while keeping it light enough for breakfast.
What does the YouTube channel The Hungry Hussey specialize in?
The Hungry Hussey focuses on quick, family‑friendly American comfort food recipes, often highlighting classic breakfast and brunch dishes with straightforward, step‑by‑step video tutorials.
How does the YouTube channel The Hungry Hussey's approach to Southern cooking differ from other cooking channels?
The Hungry Hussey emphasizes accessible ingredients, minimal prep, and practical tips for busy home cooks, whereas many other channels may focus on gourmet techniques or exotic ingredients.
Last updated: August 20, 2026
