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

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

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

Fresh Herbs

1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh chives, finely chopped
Optional: a pinch of crushed red pepper flakes for a bit of heat

Instructions

Cook the Sausage

In a skillet, cook crumbled sausage over medium heat until browned, about 8-10 minutes. Remove sausage with a slotted spoon, leaving the drippings in the skillet.

Make the Roux

Add 2 tablespoons of butter to the drippings. Stir in flour and cook for 1-2 minutes until light golden.

Add the Milk

Gradually whisk in milk, 1/2 cup at a time, until smooth. Cook for 5-7 minutes until the gravy thickens.

Season the Gravy

Add salt, pepper, and the cooked sausage. Simmer for 2-3 minutes.

Add Fresh Herbs

Stir in parsley, thyme, chives, and optional red pepper flakes.

Serve

Serve hot over biscuits, toast, or your favorite breakfast dishes. Enjoy!

In a large skillet over medium heat, crumble the sausage and cook until browned and fully cooked, about 8-10 minutes.

Use a slotted spoon to transfer the sausage to a dish to set aside, leaving the drippings in the skillet.

Melt 2 tablespoons of butter to melt in the sausage drippings and sprinkle the flour in the skillet.

Stir well to combine and cook the flour for about 1-2 minutes, until it turns a light golden color.

Gradually whisk in the milk, about 1/2 cup at a time, ensuring the mixture is smooth and lump-free before adding more.

Continue to cook and stir until the gravy thickens, about 5-7 minutes. dd the salt and black pepper, adjusting to taste. Stir in the cooked sausage and allow the mixture to simmer for another 2-3 minutes.