The Most Delicious Sausage Gravy of Your Life Takes Just 35 Minutes to Cook


A light roux becomes a velvety gravy for serving over biscuits for breakfast or brunch in this recipe from chef Erick Williams of Virtue Restaurant in Chicago.

Sausage Gravy

Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Total Time:
35 mins
8 servings

Along with the subtle toastiness of the roux, satisfying flavor comes from sausage that’s browned in the pan to build the base of the gravy.

Frequently asked questions

What makes sausage gravy taste better?

Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.

What should I serve with sausage gravy?

Biscuits are a classic food to serve with sausage gravy. 

Notes from the Food & Wine Test Kitchen

The technique for building the roux for sausage gravy is the same technique for making turkey gravy. If you plan to make this recipe for a Thanksgiving day breakfast, make a double batch of this lighter roux through step 2 and then set half of it aside. When it’s time for the Thanksgiving meal, the light roux can be cooked further to a darker, milk chocolate shade to make Erick Williams’ Turkey Gravy.

Make ahead

Sausage gravy can be made ahead of time and stored in an airtight container in a refrigerator for up to 1 day. Reheat sausage gravy in a large skillet over medium, stirring often, until warmed through.  


  • 1 tablespoon canola oil

  • 2 (12-ounce) packages pork breakfast sausage

  • 1/4 cup unsalted butter

  • 1/4 cup all-purpose flour

  • 1 1/2 cups chicken broth

  • 1 1/2 cups whole milk

  • 1 teaspoon fresh thyme

  • 1 teaspoon black pepper

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon granulated garlic

  • 1/8 teaspoon cayenne pepper, plus more to taste

  • Biscuits, for serving


  1. Heat a large skillet or wide saucepan over medium until hot, about 3 minutes. Add oil, and swirl to coat skillet. Arrange sausage patties in skillet in an even layer. Increase heat to medium-high, and cook, breaking up sausage with a wooden spoon and scraping bottom of skillet to release browned bits, until meat is browned and no pink remains, 4 to 5 minutes. (If necessary, reduce heat to medium or medium-low to prevent bitter-tasting burned bits.)

  2. Transfer cooked sausage to a heatproof bowl, and set aside; discard any sausage drippings in skillet. (Do not wipe skillet clean.) Add butter to skillet, and melt over medium. Whisk in flour, and cook, whisking constantly, until mixture darkens to the color of peanut butter, 6 to 8 minutes.

  3. Stir chicken broth, milk, thyme, black pepper, salt, garlic, cayenne, and cooked sausage into roux in skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until gravy is thickened, 8 to 10 minutes. Serve immediately with biscuits.

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