“Creamy, southern sausage gravy. An easy recipe for homemade breakfast sausage and flavorful country white gravy. Bring on the buttermilk biscuits!”

If there is one breakfast food that screams down south eating, it’s southern sausage gravy with fluffy buttermilk biscuits baby! Even though I only make this a few times a year it’s still one of my favorite breakfast foods.

southern sausage gravy

There’s something special about having sausage gravy and buttermilk biscuits in the wintertime. It’s such a cozy, comforting, and filling meal.

Growing up, when my mother use to make sausage gravy, she would make a pan of sheet biscuits to save on time. I still remember those perfectly cut square biscuits! I’m still hunting for that sheet biscuit recipe like she use to make but I do have her simple and easy southern sausage gravy!


The biscuits I’m using in this recipe are awesome nonetheless! You can find the detailed post & video I did on these easy southern buttermilk biscuits right here. They are so fluffy, thick, and buttery!

best southern sausage gravy

Absolutely perfect for soaking up some creamy sausage gravy!

If you’ve never made sausage gravy before, you’re going to be amazed at just how easy it is. For some reason, I’ve always thought it was a process, but it literally comes together in minutes with minimum ingredients.

southern sausage gravy easy

You can certainly use your favorite sausage instead of making your own but I was all out. This turkey sausage recipe is pretty straightforward with just ground turkey and spices. Give or take a few spices and it will still turn out fabulous.

southern sausage gravy homemade

Heck you could even throw in a bit of maple or make it spicy with some cayenne!

It’s best if you let the sausage sit overnight for maximum flavor.

Serve with hash browns and chilled fruits.

Watch me make this southern sausage gravy from start to finish!

Get the Recipe: Southern Sausage Gravy Recipe

3.80 from 15 ratings


  • 1 lb ground turkey
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon smoked salt or seasoning salt
  • 1/2 teaspoon smoked paprika, optional see note
  • 1 teaspoon black pepper
  • 2 teaspoons brown sugar
  • 1/2 teaspoon garlic
  • 1/2 teaspoon fennel seeds
  • pinch of celery salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sage
  • generous pinch of red pepper flakes
  • pinch of clove
  • 1/4 cup flour
  • 4 cups warm milk, may need more or less depending on how thick or thin you prefer it
  • salt, sage, thyme and black pepper (optional gravy seasonings)


  • In a large bowl add ground turkey and olive oil.
  • Mix together all of the seasonings in a small bowl.
  • Pour seasonings over ground turkey and mix until well distributed.
  • (It is best to let the sausage sit overnight to maximize the flavors if possible.)
  • Fry up a small piece of the sausage mixture to make sure it is flavorful and adjust seasonings if needed.
  • In a large deep skillet, add in sausage and cook over medium heat until browned. Break the sausage up as it cooks.
  • Drain the excess fat from the pan if needed, but leave about a tablespoon of fat in the pan.
  • Sprinkle flour over cooked sausage a little at a time until all of the flour has been absorbed.
  • Continue cooking the sausage for a couple more minutes to cook out the flour taste.
  • Gradually add the warm milk,stirring constantly.
  • Allow gravy to come to a light simmer while stirring and then reduce heat.
  • Continue stirring until desired consistency is reached.
  • (If you need to thin out the gravy add more milk. If you need to thicken the gravy, simply allow it to cook a bit longer. Remember the gravy will thicken more as it cools.)
  • Remove from heat.
  • Season to your liking with salt (if needed), black pepper, thyme and sage to bring out the flavor of the gravy.
  • When tasting the gravy for seasoning, be sure to include a bit of the sausage in your taste test to prevent over salting the gravy.
  • Serve piping hot over homemade biscuits.



Adding smoked paprika gives the sausage a wonderful smokey flavor, however it can slightly tint the white gravy and make it a bit cream in color. This usually isn't an issue if you allow the sausage to sit overnight. I don't mind a creamed colored gravy but if you're going for presentation I'd omit the paprika to keep the gravy white in color.
Author: Divas Can Cook
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