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

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, finely chopped
  • 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 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.

Make the Roux: 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.

Add the Milk: 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.

Season the Gravy: Add the salt and black pepper, adjusting to taste. Stir in the cooked sausage and allow the mixture to simmer for another 2-3 minutes.

Add Fresh Herbs: Stir in the chopped parsley, thyme, and chives. If using, add a pinch of crushed red pepper flakes for a hint of heat.

Serve: Serve the white sausage gravy hot over biscuits, toast, or your favorite breakfast items.

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.

Stir in the chopped parsley, thyme, and chives. If using, add a pinch of crushed red pepper flakes for a hint of heat.

Serve the white sausage gravy hot over biscuits, toast, or your favorite breakfast items.