Homestyle Sausage Gravy with Sage
Ingredients
- ½ lb sausage
- ½ cup butter 1 stick
- ½ cup all purpose flour
- 4 cups milk warmed
- 1 ½ tsp dried rubbed sage
- ½ tsp chicken bouillon powder
- salt and pepper to taste
For serving
- 1 batch buttermilk drop biscuits
Instructions
- Cook ½ lb sausage. Use a masher to break up the sausage into bite-sized bits.½ lb sausage
- Add ½ cup butter and ½ cup all purpose flour. Whisk until combined into a roux. Cook for 2 minutes to cook off the flour taste.½ cup butter, ½ cup all purpose flour
- Add 1 ½ tsp dried rubbed sage and bloom until fragrant. Cook for 30-45 seconds.4 cups milk
- Add the warmed milk, 1 cup at a time, whisking until combined each time. Repeat until you have used 4 cups milk. By adding and whisking in batches, you will form a paste, then thin it out with each repeat. This ensures your gravy is free of lumps.1 ½ tsp dried rubbed sage
- Add ½ tsp chicken bouillon powder and salt and pepper to taste.½ tsp chicken bouillon powder, salt and pepper
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!The Best Sage Sausage Gravy (That’ll Make You Want Breakfast for Dinner)
Listen, I’m not going to pretend this sage sausage gravy is some kind of health food. But you know what? Sometimes you need a breakfast that gives you a warm hug from the inside, and this creamy, savory gravy absolutely delivers.
This is the kind of recipe that turns regular weekend mornings into something special. Whether you’re pouring it over fluffy biscuits, smothering hash browns, or serving it alongside scrambled eggs, this gravy is the ultimate comfort food that everyone at the table will be fighting over.
What Makes This Sage Sausage Gravy Special?
The secret here is the sage. While most sausage gravies rely solely on the seasoning already in the sausage, we’re adding extra dried rubbed sage and blooming it in the butter-flour mixture. This step releases those earthy, slightly peppery flavors that make this gravy taste like it came from a Southern grandmother’s kitchen (even if your cooking skills are more “following instructions carefully” than “eyeballing measurements like a pro”).
The chicken bouillon powder is another game-changer. It adds an extra layer of savory depth that makes people wonder what your secret ingredient is. Don’t skip it!
Tips for Perfect Gravy Every Time
Break up that sausage well. Use a potato masher or the back of a wooden spoon to really crumble that sausage into small pieces. Nobody wants to bite into a giant hunk of sausage when they’re expecting creamy gravy.
Warm your milk first. I know it’s an extra step, but adding cold milk to your hot roux can cause the gravy to seize up and get lumpy. Just pop it in the microwave for a minute or two—it doesn’t need to be hot, just warm.
Add the milk gradually. The recipe calls for adding it one cup at a time, and there’s a good reason for that. You’re basically creating a paste first, then slowly thinning it out. This technique keeps your gravy silky smooth, not chunky or weird.
What to Serve with Sage Sausage Gravy
The classic move is serving this over homemade biscuits—and if you’re making biscuits from scratch, you’re already winning at breakfast. This gravy is also incredible over buttermilk biscuits if you want to go full Southern breakfast spread.
But don’t limit yourself to biscuits! This gravy is phenomenal over:
- Crispy hash browns or breakfast potatoes
- Toasted English muffins
- Fried chicken (hello, chicken and gravy for dinner!)
- Creamy grits or polenta
Want to make it a full breakfast feast? Pair this with some sausage breakfast casserole for a brunch spread that’ll have everyone asking when you’re hosting again.
Making It Your Own
Feel free to adjust the thickness to your liking. If your gravy gets too thick, just whisk in a bit more warm milk. Too thin? Let it simmer for a few more minutes to reduce.
You can also experiment with the sausage. Hot Italian sausage gives you a nice kick, while a mild breakfast sausage keeps things family-friendly. I’ve even used turkey sausage when I’m pretending to make healthier choices (the butter and cream kind of cancel that out, but hey, we tried).
This sage sausage gravy comes together in about 15 minutes, which means you can have an impressive breakfast on the table faster than you can get through the drive-through line. Plus, it reheats beautifully, so you can make a big batch and have breakfast sorted for the week.
Now if you’ll excuse me, I need to go make this for the third time this month. No regrets.