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Sausage Gravy

A Southern-style sausage gravy that makes for a simple, soul-satisfying breakfast.

Course Breakfast
Cuisine American
Author Bruce Heck


  • 400 gm breakfast sausage
  • 2 tbsp flour
  • 3 cups milk (or 225ml)

Breakfast Sausage

  • 450 gm ground pork
  • 1 tsp cumin ground
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp dried sage
  • 1/4 tsp garlic powder
  • 1/2 tsp black pepper ground
  • 1/4 tsp ground coriander
  • 1/4 tsp red pepper flakes


Making the breakfast sausage

  1. You must make this at least one day in advance!  It freezes well so make a big batch and put it into smaller portions in the freezer.  I often use a mix of ground sausage meat and ground pork to get the optimum texture (1 part sausage meat to 2 parts ground pork).

  2. Combine all ingredients in a large bowl and mix well.

  3. Cover and refrigerate overnight (or longer) for the flavours to blend.

Making the sausage gravy

  1. Begin by frying the breakfast sausage over a high heat making sure to break it up into small chunks.  Cook until the meat is crumbled and browned all the way through.

  2. Once the sausage is cooked, reduce the temperature to medium and add the flour and mix well.

  3. Add the milk and stir well.  Leave on a medium heat to simmer until thickened (usually about 15 minutes).  Season generously with salt and lots of fresh ground black pepper.  

    Serve to adoring guests!

Recipe Notes

Serve over southern-style biscuits.