🥣 Southern Beef Sausage Gravy — Giant Family Recipe

Southern Sausage Gravy is a beloved comfort food classic, most often served over warm, fluffy buttermilk biscuits. Traditionally, it is made with pork sausage, but this version uses beef sausage so it is entirely pork-free while keeping all of the creamy, peppery, hearty flavor. Below is a very large, detailed recipe—written in a step-by-step style with plenty of tips and explanation—to ensure it can serve a big family gathering or even a brunch buffet.

Ingredients (Serves 16–18 People)

• 4 pounds (1.8 kg) beef breakfast sausage or ground beef sausage
• 1 cup (2 sticks) unsalted butter
• 1 cup all-purpose flour
• 12 cups whole milk (3 quarts)
• 2 teaspoons garlic powder (optional, adds depth)
• 2 teaspoons onion powder (optional, for balance)
• 2 teaspoons freshly ground black pepper (more to taste)
• 2 teaspoons salt (adjust as needed)
• 1 pinch cayenne pepper or smoked paprika (optional, for gentle heat and smokiness)

Step-by-Step Instructions

1. Brown the Beef Sausage

Place a very large Dutch oven or stockpot on the stove over medium-high heat. Add all of the beef sausage at once. Using a wooden spoon or spatula, break it up into small crumbles as it cooks. Stir occasionally to prevent sticking and ensure even browning. This will take about 10–12 minutes since it’s a large amount.

The goal is to achieve nicely browned sausage crumbles. These browned bits will give the gravy a rich, savory flavor. Do not drain away the drippings; they are essential for flavor and will blend into the roux.

2. Build the Roux

Once the sausage is browned, push it slightly to the edges of the pot and add the butter to the center. Allow the butter to melt completely. Sprinkle in the flour evenly over the butter and sausage. Stir continuously for 2–3 minutes.

This mixture of fat and flour is called a roux. Cooking it for a few minutes removes the raw flour taste and prepares it to thicken the gravy. Because the sausage is already in the pan, the roux will be dotted with meat, which is exactly how Southern sausage gravy should look.

3. Add the Milk Gradually

Begin adding the milk, about 2 cups at a time, while whisking constantly. The key to smooth, lump-free gravy is adding the liquid gradually and whisking as you go. As the flour mixture absorbs the milk, it will thicken quickly; keep adding milk until you have poured in all 12 cups.

Bring the mixture to a gentle simmer over medium heat. Stir frequently, scraping the bottom of the pan to release any browned bits. After 12–15 minutes of simmering, the gravy will thicken into a creamy, velvety consistency that coats the back of a spoon.

4. Season Generously

Once the gravy has thickened, stir in the garlic powder, onion powder, black pepper, and salt. Taste and adjust—Southern sausage gravy should be well-seasoned and peppery. If you enjoy a little heat, add a pinch of cayenne pepper or smoked paprika.

Because beef sausage can vary in saltiness, always taste before adding extra salt.

5. Serve It Up

Ladle the hot sausage gravy generously over freshly baked buttermilk biscuits. It also pairs wonderfully with:

• Hash browns or home fries
• Mashed potatoes
• Fried chicken or chicken tenders
• Steamed rice
• Thick slices of toasted bread

Serve family-style from a big pot, with a ladle and a stack of warm biscuits on the side.

Tips for Success

1. Choose the right sausage
   Use a breakfast-style beef sausage if available, or season ground beef with sage, thyme, and pepper to mimic breakfast sausage flavor.
2. Make it creamier
   For ultra-rich gravy, replace 2 cups of milk with heavy cream.
3. Keep it warm
   If serving at a brunch buffet, transfer the gravy to a slow cooker set to “warm.” Stir occasionally and add a splash of milk if it thickens too much.
4. Storage and reheating
   Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently in a saucepan with a splash of milk to restore creaminess.
5. Freezing
   This big batch freezes well. Portion into containers, freeze up to 2 months, and thaw overnight in the fridge before reheating.

Scaling the Recipe

• For smaller families: Halve all ingredients to serve 6–8.
• For large events: Double the recipe (8 lbs sausage, 24 cups milk, etc.) and cook in two large stockpots. This can serve 30–36 people easily.

Flavor Variations

• Herb Gravy: Add 1 tablespoon dried sage and thyme for an herby note.
• Cheesy Gravy: Stir in 2 cups shredded cheddar or Colby Jack at the end for a cheesy twist.
• Spicy Gravy: Add diced jalapeños or crushed red pepper while browning the sausage.
• Mushroom Gravy: Add 2 cups sautéed mushrooms for extra depth.

Final Thoughts

This Southern Beef Sausage Gravy is the ultimate crowd-pleasing comfort food. Rich, peppery, and satisfying, it delivers all the classic Southern flavor without relying on pork. It’s hearty enough for big family breakfasts, potlucks, or holiday brunch spreads. By scaling the recipe up to four pounds of beef sausage and three quarts of milk, you can feed a crowd with ease.

The secret is patience—brown the sausage thoroughly, cook the roux until smooth, and whisk the milk in gradually. With these steps, you’ll end up with a silky gravy full of meaty flavor that will have everyone asking for seconds.