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Southern Sausage Cream Gravy

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“Many southerners enjoy sausage cream gravy ladled over fresh hot biscuits for a hearty breakfast.”

Ingredients Nutrition


  1. Put the sausage in a large, straight-sided saute pan over medium-heat.
  2. As the sausage cooks, crumble into small pieces using a fork.
  3. When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
  4. Add the shortening to the hot pan.
  5. When the shortening has melted, add the flour, stirring it in slowly with a whisk.
  6. Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
  7. The mixture should smell nutty, not burned.
  8. Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
  9. Lower the heat to medium-low and simmer gently for 15 minutes.
  10. Add the reserved sausage and pan juices to the gravy.
  11. Mix well with a wooden spoon, seasoning to taste with salt and pepper.
  12. The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
  13. Split the biscuits in half; place the halves, split side up on individual plates.
  14. Cover generously with warm gravy and serve immediately.

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