Southern Sausage Gravy

So, in my mind, I’m a GRIT. A Girl Raised In The South! I was technically raised up North, but with very strong Southern ideals. I mean I’m sweet, sharp, and chock full of Southern charm! I can eat watermelon in a sundress, sip sweet tea like a Southern lady, I can say darlin’ like I mean it! I can tend my heirloom cast iron skillet, keep my watermelon away from my squash in my garden, and know the difference between sun tea and sweet tea (don’t mix them up sugah). But I know I’m a GRIT deep down inside because the plates that come out of my kitchen tell me so! Take for instance this breakfast plate. It has the pork staple, bacon, but it also has grits, and…wait for it…..sausage gravy and biscuits!


Southern Sausage Gravy


1 pound Breakfast Sausage, (I like to use half regular and half spicy!)

½ cup All-purpose Flour

3 ½ cups whole milk

1 teaspoon Seasoned Salt, like Lawry’s

1/2 teaspoon Cajun seasoning blend

2 teaspoons ground Black Pepper

¼ teaspoon ground white pepper, optional

Pinch of ground nutmeg

Salt and pepper to taste



Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle in half the flour and combine until the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Continue to stir, “frying” the flour with the sausage, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens, about 8-10 minutes. Add seasoned and Cajun salt, black and white peppers, and nutmeg, and continue cooking until rich and thick. If it’s too thick for your liking, add a splash or two of milk, and continue stirring. Taste and adjust seasonings.

Spoon sausage gravy over warm biscuits, toast, chicken, country fried steaks, scrambled eggs, grits, well anything (LOL) and serve immediately!




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