Warm, creamy, and packed with flavor — this classic Southern sausage gravy over fresh-baked biscuits is the ultimate comfort breakfast (or brunch!) recipe. Follow along as I show you step-by-step how to make a rich roux-based gravy, and hearty crumbled sausage that will take your breakfast to the next level.
Ingredients (serves ~4)
9 pieces breakfast sausage
3 ½ to 4 Tbsp bacon grease
3 heaping Tbsp (≈30 g) all-purpose flour
Salt and freshly cracked black pepper, to taste
2 cups (480 ml) whole milk
2 cups (480 ml) half-and-half
Instructions
Cook the Sausage:
Heat a 12-inch cast iron skillet over medium heat.
Add 3 ½ to 4 tablespoons bacon grease.
Add the 9 pieces of sausage and fry until fully cooked and browned.
Reserve Some Sausage:
Remove 4 of the cooked sausage pieces to a small bowl.
Use a fork to crumble them into small pieces for later.
Leave the other 5 patties to go on the biscuits or crumble on top of the gravy as a garnish
Make the Roux:
Sprinkle 3 heaping tablespoons of flour over the fat.
Stir constantly to cook out the raw flour taste.
The roux will darken slightly as it cooks, adding richness to the gravy. Cook until roux turns golden brown.
Season the Roux:
Add salt and black pepper to taste.
Stir well to evenly incorporate the seasoning.
Add Milk and Half-and-Half:
In a separate container, combine 2 cups milk and 2 cups half-and-half.
Slowly pour the mixture into the roux while whisking constantly to prevent lumps.
Simmer and Thicken:
Keep the heat on medium and stir continuously until the gravy thickens to your desired consistency.
Adjust seasoning as needed.
Add Crumbled Sausage:
Fold the 4 reserved crumbled sausage into the gravy.
Stir gently to distribute the sausage evenly.
Serve:
Spoon the warm sausage gravy over freshly baked biscuits.
Optional: top with extra sausage for garnish.
Tips:
For smoother gravy, whisk constantly while adding milk and half-and-half.
Adjust thickness by simmering longer for thicker gravy or adding a splash of milk if too thick.
Bacon grease adds extra flavor; don’t skip it!
✅ Ingredients & Measurements: All listed above.
✅ Step-by-step demonstration: From making the biscuits to finishing the gravy.
✅ Tips & tricks: Learn how to get a smooth, lump-free gravy perfect every time.
Serve this dish for a weekend brunch, family breakfast, or anytime you want a little Southern comfort on a plate.
Watch more breakfast and comfort food recipes on my channel.
Don’t forget to like, share, and subscribe.
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Hello everyone. Welcome to my kitchen. My name is Michael and today I’m serving up classic southern sausage gravy over fresh baked biscuits. Creamy, peppery, perfect for breakfast or dinner. Let’s get started making the gravy. I like to start with a spoonful of bacon drippings in my skillet. This gives the gravy extra depth of flavor. So, with that bacon drippings I’ve got in there, I’m going to spread that around with my spatula and get the pan ready for my sausage. Now that my cast iron skillet is hot and ready to go, I’m going to add in nine pieces of sausage. I’m going to cook that through until it is completely done. As you can see here, my sausage is done. Now, I’m going to take that up and I’m going to put that on the plate and we’ll set that to the side. We’ll be using that here momentarily for our gravy. Now, I’m going to take four pieces of my cooked sausage. I’m going to use a fork and I’m going to break the sausage into small crumbles. They’ll go back into the gravy at the end for that rich meaty bite. You can crumble these as fine or you can leave them chunky as you like. It just depends on how hardy you want your gravy. You can definitely crumble up more than four if you want to for a more meaty gravy. It’s completely up to you. Now, we want to check to see how much grease we have in the bottom of our skillet. What we’re looking for is about 3 and 12 to four tablespoons of grease. So depending on what you started with with your original bacon drippings and how much grease was cooked out of the sausage, you might need to add a little bit more. As you can see here, I’m adding some more bacon drippings to this because I really like the flavor that it imparts in the gravy. And we want to bring that uh oil up to temperature. All right, I’ve noticed here that I don’t have enough grease in the bottom of my skillet. So I’m adding just a little bit more. Like I say, I’m looking for about 3 and 12 to four tablespoons. And just bring that up till it’s completely melted. You’ll be able to gauge it at that point. Once the bacon drippings have come up to temperature, now let’s get ready to add our flour in. I’ve got the flame on medium heat now. And this is three heaping tablespoons of allpurpose flour. We’re going to put that in right on top of the bacon drippings that’s in the pan. Once the flour goes into the bacon grease, keep stirring so it doesn’t clump. The longer you cook this mixture, the darker it gets. And that deeper, darker color means extra richness and flavor in the gravy. For classic sausage gravy, I usually cook it for a couple of minutes until it’s golden. But if you want a nuttier, richer flavor, you can take it a shade darker. Now that my rue has turned a nice golden color, I’m going to season it with a little salt and black pepper to taste. I like to season in layers, adding some now builds flavor right into the base of the gravy. Go ahead and stir in that salt and pepper we just added, making sure it blends evenly into the r. This helps carry the seasoning all the way through so everybody gravy has great flavor. Now I’ve combined two cups of milk and two cups of half and half and I’m going to add it to the rue in a consistent manner. Make sure you whisk constantly as you pour as this keeps the gravy smooth and lumpf free with the milk and half and half added. I’m keeping the heat on medium and stirring constantly. This helps the gravy thicken evenly and prevents any lumps from forming. Cook it until it reaches your desired consistency. A little thinner for drizzling, thicker if you want it to really coat your biscuits. Now that the gravy has reached the consistency I like, you can see how it’s thick enough to coat the back of the spatula. It’s creamy, smooth, and ready for the crumble sausage to go back in. That final step really brings the flavor together. Stir to combine. You want the sausage evenly distributing without breaking it down too much. Once it’s all mixed together, the gravy is ready to spoon over our fresh baked biscuits. Now I’m pouring the finished sausage gravy into a serving bowl. Look at that creamy golden color. Now it’s time to plate. Let’s spoon that rich, creamy sausage gravy over the top. Make sure the gravy covers the biscuits nicely. Every bite should be coated in that creamy savory goodness. If you like this content, maybe you might consider giving me a thumbs up. I would really appreciate it. And while you’re at it, check out one of these other videos here on the side. You might find something else you like. Don’t forget to like, share, and subscribe. Leave me a comment. I’d love to hear from you how your sausage gravy turns out. And I’ll see you in my next video. Bye-bye now.
3 Comments
Looks so good!!
You’re starving me to death!! ❤
Just like my family makes it. Perfect way to start the day. We had this most often on weekends. Well done.