Real Recipes From Real Home Cooks ®

mom's southern sausage gravy

(5 ratings)
Blue Ribbon Recipe by
Rene Stevens
Brainerd, MN

My mom, a native Minnesotan, learned how to make this while we lived in Nashville over three decades ago. The recipe has been passed down through the generations and now the grandchildren must have it too, and according to them, “nobody makes it quite like Gramma does!”

Blue Ribbon Recipe

Rene learned from her mom how to make sausage gravy very well. This sausage gravy is so yummy. Every Southerner has a jar of bacon drippings in their fridge - it makes everything better. This sausage gravy is easy to whip up and most of the ingredients you probably have in your fridge. Serve over freshly baked biscuits with some eggs on the side for a delicious and hearty breakfast.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For mom's southern sausage gravy

  • 1 lb
    ground pork sausage
  • 3 Tbsp
    bacon drippings
  • 1/4 c
    all-purpose flour
  • 3 c
  • salt and fresh cracked pepper, to taste

How To Make mom's southern sausage gravy

  • Browning sausage in a skillet.
    Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
  • Cooking sausage drippings, bacon drippings, and flour.
    Mix bacon drippings into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
  • Whisking in sausage and milk until thick.
    Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes. May need to thin with additional milk to reach desired consistency.
  • 4
    *Notes: We have tried this with a number of different sausages and the general consensus among the family is that unless you can get fresh country coarse-ground sausage, the best sausage for this recipe is Jimmy Dean, and while we prefer the hot variety, those with more timid palates may prefer mild. Also, and this is critical, if you truly want authentic Southern sausage gravy, please don't use butter, oil, or margarine for this recipe. Bacon drippings are a MUST. If you don't save your drippings or are out, just fry up 4 or 5 slices of bacon, and crumble the bacon right into the gravy. Really, don't skip the bacon drippings folks!