Savory Sage Sausage Country Gravy

A rich and creamy white gravy made with Jimmy Dean sage sausage and fresh herbs, perfect for topping biscuits or toast.

This savory sage sage sausage country gravy with fresh herbs is a delightful twist on a classic comfort food. Made with Jimmy Dean ground pork sage sausage, this rich and creamy gravy is infused with the aromatic flavors of fresh parsley, thyme, and chives. The sausage is browned to perfection, and combined with a smooth roux and whole milk to create a thick, luscious sauce. Ideal for drizzling over warm biscuits or toast, this gravy brings a burst of savory goodness to your breakfast or brunch table.

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Fresh
1 pound Jimmy Dean ground pork sage sausage
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh chives, finely chopped

Packaged
1/4 cup all-purpose flour
2 1/2 cups milk (whole milk is best)
2 tablespoons salted butter

Seasonings
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional: a pinch of crushed red pepper flakes for a bit of heat

Cooking the Sausage
In a large skillet over medium heat, cook 1 pound Jimmy Dean ground pork sage sausage, breaking it apart with a spatula as it browns. Continue cooking for about 5–7 minutes until fully cooked and lightly browned, allowing some of the fat to render in the pan.

Building the Gravy Base
Add 2 tablespoons salted butter to the cooked sausage and let it melt completely. Sprinkle in ¼ cup all-purpose flour, stirring continuously to coat the sausage and absorb the fat, forming a roux. Cook this mixture for about 1–2 minutes to remove any raw flour taste while keeping it lightly golden.

Creating the Creamy Gravy
Slowly pour in 2½ cups milk (whole milk is best), stirring constantly to prevent lumps from forming. Continue to cook over medium heat, stirring frequently, until the gravy thickens to a smooth, creamy consistency, about 5–8 minutes.

Seasoning and Finishing
Season the gravy with ½ teaspoon salt, ½ teaspoon black pepper, and an optional pinch of crushed red pepper flakes for a bit of heat. Stir in 1 tablespoon finely chopped fresh parsley, 1 tablespoon fresh thyme, and 1 tablespoon fresh chives, mixing well to incorporate the fresh herbs.

Serving
Serve the sausage gravy hot over biscuits, toast, or potatoes, allowing the rich, savory gravy to soak in for maximum flavor.