Sausage gravy for breakfast is about as Southern as it gets. Growing up Grandma usually served biscuits and sawmill gravy with breakfast. It was a cheap and delicious way to feed everyone. This recipe is almost as good as my grandmother’s delicious gravy recipe.
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White pepper gravy ingredients:
Fat: I use olive oil (I know not very southern of me) my Grandmother always used bacon grease from a can she kept by the stove. Let’s face it bacon fat makes food taste good.
Breakfast sausage: Kind of hard to have sausage gravy without sausage. Our preferred brand is Jimmy Dean. You can also use bacon and bacon drippings just chop up the bacon and get it crispy before making the gravy.
Onion: browned onion adds a nice flavor to the gravy.
All-purpose flour: You can use any kind of flour but this is what we always have in the house.
Whole milk: You can use skim milk or even plant-based milk. But you will need to adjust the flour to liquid ratio. If you are interested I do have a vegan gravy recipe and it is pretty good.
Evaporated milk: Originally used when you did not have an ice box. It adds a richness to the gravy that milk alone does not give.
Black pepper: The main seasoning for our easy white gravy recipe is black pepper.
Salt: Yes we need a little bit of salt.
Ground sage: Helps to amplify the sausage flavor.
Optionally you can add some cayenne pepper, onion, or garlic powder.
Let’s make the gravy
To a saucepan or large skillet on medium heat add two tablespoons of cooking oil. After the pan has been heated add the breakfast sausage. Use a silicone spoon or wooden spoon to break up the sausage. When the sausage is broken up add the chopped onion.
Cook until the sausage and onion has picked up some brown color. Turn off the heat and move the cooked sausage and onions to one side of the pan, tilt the pan so that the pan drippings go to the other side of the pan. Spoon your pan drippings into a heat-proof container.
Time to make the roux
We are going to make a very simple roux. We will use equal parts fat from the pan drippings to flour. We need three Tablespoons of each. Add three Tablespoons of pan drippings back to the pan. If you do not have enough fat you can add some cooking oil or unsalted butter (melt the butter before adding the flour). Add your flour to the fat and stir to combine.
When you no longer see white specks turn the burner on to medium heat and continue to cook while constantly stirring. The will help to cook out the raw flour taste.
When the roux has picked up a little bit of color it is time to add the whole milk. After adding the milk use a small whisk to combine the milk with the roux. Then add your evaporated milk, ground sage salt, and black pepper and whisk them in. Bring your pan to a simmer. Reduce your heat to low and continue occasionally string.
Taste your homemade gravy and if needed add a pinch of salt at a time until you are happy with it.
Continue simmering until your gravy has reduced down a little and has a creamy texture. Your homemade sausage gravy is now ready to serve.
If your gravy never gets thick in a small sauce pan add one Tablespoon of fat and one tablespoon of flour. Combine and turn on the burner and brown the roux. To the roux add some gravy and whisk in. Add more gravy until it is a liquid. then add the liquid to your gravy pan. This should thicken your gravy.
White gravy is best served over hot biscuits even canned ones. But I do have a recipe for homemade biscuits.
Leftover homemade country gravy can be stored in the fridge in an airtight container for a few days. To reheat the gravy add a little milk, and mix it in. Cover the container and microwave until it is hot. Leftover milk gravy is great over fried chicken or pork chops.
If you enjoyed the recipe then please share it with your friends.
- 8 oz sausage
- 2 Tablespoon Oil
- 1/2 cup onion diced
- 3 Tablespoons Flour
- 2 Cups Milk Whole milk
- 12 oz Evaporated milk
- 1 teaspoon Black pepper
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground sage
- To a pan on medium heat add cooking 2 tablespoons of cooking oil and breakfast sausage.8 oz sausage, 2 Tablespoon Oil
- Break up the sausage and add 1/2 cup of diced onion.1/2 cup onion
- Brown the sausage and onion.
- Move the sausage and onion to one side of the pan and drain off the oil. Turn off the heat.
- Return 3 tablespoons of oil to the pan, to the oil add 3 tablespoons of flour. Combine to form a paste.3 Tablespoons Flour
- Turn on the heat to medium and brown the flour.
- Add 2 cups of whole milk and whisk to combine with the roux.2 Cups Milk
- Add one 12 oz can of evaporated milk, 1 teaspoon of black pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground sage. Whisk to combine.12 oz Evaporated milk, 1 teaspoon Black pepper, 1/4 teaspoon Salt, 1/4 teaspoon Ground sage
- Bring to a simmer and taste for seasoning. If required add a pinch of salt.
- Continue stirring until the desired thickness has been achieved.
- Your gravy is now ready to serve.