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GET IT NOWMy Sausage Gravy Recipe Gets Ultra Creamy Without Any Flour
There’s something about a skillet of sausage gravy that instantly feels like comfort food. It reminds me of the kind of cozy, Southern-style breakfast I’d order at a restaurant.
Many versions get their creamy texture from a flour-based roux, but I wanted a simpler (and even more flavorful!) path to that same thick, spoonable result. Here’s why I actually prefer my homemade sausage gravy this way:
- Super rich, savory, and extra creamy – Italian sausage has plenty of flavor on its own, so I just add sage and black pepper for that classic, cozy gravy taste. But my favorite part is that the sauce is ultra creamy, more so than many of the ones I’ve tried. Which brings me to my next point…
- No flour roux to deal with – Most sausage gravy recipes use flour and sausage fat to make a roux, then add whole milk. Mine has broth and cream cheese instead, which makes it creamier and more flavorful, and best of all, no flour lumps to chase down.
- Just 6 ingredients – Everything cooks in one skillet, and most of the ingredients are simple staples. I usually just grab a package of sausage and have everything else I need on hand.
- Adjustable texture – I originally made this sausage gravy very thick, but with my latest testing, I reduced the cream cheese slightly to make it creamy and flowing. I’ll show you how to customize it to how you like it!
If you like the idea of an extra creamy, cozy sauce over your biscuits, eggs, potatoes, or even veggies, but don’t want to fuss with a roux, this is my best sausage gravy recipe for that. Grab a skillet and make it with me!
“The sausage gravy was creamy and flavorful. I especially loved the hint of sage. It reminded me of the Southern-style breakfasts I used to enjoy. I made extra and froze some for later, which worked out great. Thanks for all the wonderful recipes, Maya.”
-Anthony
Ingredients & Substitutions
Here I explain the best ingredients for my sausage gravy recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Italian Sausage – Choose mild or hot according to your taste, and use bulk sausage or remove the casings first. Breakfast sausage or turkey sausage can work, too, but the flavor will be different and a lean turkey sausage may need a little extra oil. And if you have an extra package of sausage, make my sausage egg muffins!
- Cream Cheese – The secret ingredient that gives my homemade sausage gravy its rich, creamy texture without flour or a separate thickener! I recommend full-fat, brick-style cream cheese for the thickest, smoothest result. A whipped or tub-style spread contains more air or moisture, so the gravy can turn out thinner.
- Chicken Broth – Thins the cream cheese into a spoonable sauce and picks up all the browned flavor from the pan. I prefer reduced-sodium broth because sausage can already be salty. You can also use my homemade chicken broth or even homemade bone broth.
- Avocado Oil – For browning the sausage. I like its neutral flavor and high smoke point, but another neutral cooking oil works.
- Seasonings – Sausage is already seasoned, so you don’t need a lot. I add ground sage to give the sausage gravy its familiar flavor and black pepper for a little bite. Feel free to toss in a pinch of crushed red pepper for extra heat. I don’t usually need to add salt, because the sausage and broth are already salty.
How To Make Sausage Gravy
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brown the sausage. Heat the avocado oil in a large skillet over medium-high heat. Add the sausage and break it into small crumbles as it cooks. I like to let some of the pieces get browned for deeper flavor. Drain any excess grease.
- Melt the cream cheese in broth. Reduce the heat to medium, then add the cream cheese and a little broth. Stir until the cream cheese melts completely and the sauce looks smooth.
- Stir in more broth, ground sage, and black pepper. Simmer until the sausage gravy looks smooth and creamy. (See my tips below to adjust the consistency!) I like fresh cracked pepper or parsley for garnish.
My Recipe Tips
- Softened cream cheese is important. This helps it melt in smoothly. If it’s very cold, it can separate into little pieces and resist melting. When I forget to leave it on the counter to soften, I just pop it in the microwave in a little bowl for 30 seconds before stirring into the sausage.
- Use a wide, heavy skillet. I use this 10-inch enameled cast iron skillet. It gives the sausage room to brown and the gravy enough surface area to reduce evenly, and the even heating gives you the best sausage gravy texture.
- Drain only the excess grease. If you see a pool of fat after browning the sausage, drain it so the gravy doesn’t turn oily. I leave the browned bits and a light coating in the pan for flavor.
- Stop cooking when the gravy is a little thinner than you want. I take it off the heat when it coats a spoon but still flows easily, because it keeps thickening as it cools.
- How to adjust the thickness: If your sausage gravy gets too thick, stir in broth a splash at a time over low heat. If it’s too thin, simmer it a little longer. You can also add a little extra cream cheese, but this changes the taste to lean more creamy and even slightly sweet.
- Don’t boil the cream cheese. Once it goes in, I keep heat at medium and even turn it down further if the pan feels super hot. A little simmer is okay, but don’t boil or your gravy can clump or curdle.
- Feel free to double this homemade sausage gravy recipe. When I do this, I use a Dutch oven to make it easier to stir. The simmer time usually takes a bit longer, so just watch for it to thicken like my pictures.
Sausage Gravy Recipe (6 Ingredients, No Flour!)
My homemade sausage gravy recipe is rich, savory, thick, and creamy without any flour or roux. Pure comfort food in just 20 minutes!
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat the avocado oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes, breaking up with a spatula or meat chopper, until browned and cooked through. Drain any excess grease from the pan.
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Reduce heat to medium. Add the cream cheese pieces and 1/4 cup broth. Cook for about 2 minutes, stirring often, until the cream cheese is melted and smooth.
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Stir in the remaining broth, ground sage, and black pepper. Simmer for 2-3 minutes, until thick and creamy. Adjust spices to your taste if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get a smooth, creamy consistency, adjust the thickness to your liking, and double the recipe if you want to.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Warm gently in a skillet or the microwave. Stir in a splash of broth if the sausage gravy is too thick after heating.
- Freeze: This homemade sausage gravy keeps well in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in more broth as needed.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sausage Gravy Recipe
What To Serve With Sausage Gravy
Biscuits are classic, but this sausage gravy recipe works anywhere you want a creamy, savory topping. Here are a few ways I’ve served it, along with ideas Wholesome Yum readers have shared:
- Biscuits or toast – Spoon it over your favorite biscuits, toast, or English muffins. I usually make buttery almond flour biscuits (pictured above) or cheesy Cheddar Bay biscuits!
- Eggs and potatoes – Add scrambled or fried eggs, then serve the sausage gravy over my crispy roasted potatoes for a hearty breakfast plate.
- Veggies – My personal favorite is this gravy over mashed cauliflower, but my air fryer vegetables or sauteed green beans also work well to balance the richness.
21 Comments
Anthony
1The almond flour biscuits were light and fluffy, and the sausage gravy was creamy and flavorful. I especially loved the hint of sage. It reminded me of the Southern-style breakfasts I used to enjoy. I made extra and froze some for later, which worked out great.Thanks for all the wonderful recipes, Maya.
Miss Tan
1I made the biscuits yesterday and the gravy today. I’m having my biscuits and gravy as I type, DELISH! I was never big on biscuits and gravy but I think it’s a winner. Now I have a gravy I can try with other things like roasted or steamed veggies.
Andrea
1I used this gravy recipe on top of mashed rutabaga and it was magnificent. I’ve also put it on the biscuits in the past.
Janice
0The biscuits turned out buttery and tender, and the sausage gravy was so rich. I made it ahead for a busy morning and it reheated beautifully.
Andrew
0The biscuits were so fluffy, and the gravy was rich and delicious. I love that I could prep everything ahead of time, so it was a breeze to put together. The combination of the sausage gravy with the warm biscuits brought back memories of my grandma’s breakfasts, but without the carbs. Loving this site!
Natasha
0This keto biscuits and gravy recipe is wonderful! It was a huge hit with the fam, they loved it!
Kristyn
0Oh, my!!! This tastes so good, you can’t even tell it’s keto-friendly!! And, the fact that it’s low carb… I will be eating this on repeat!!
Mel
0I loved these biscuits so much! And so did my entire family! There wasn’t a crumb left.
Dina
0So good! Tastes just like the classic version, but healthier!
Topher
0Not gonna lie, the gravy was pretty good! It’s a little sweet for proper biscuits and gravy. So, I would probably alter the cream cheese to broth ratio. But otherwise, it was great! Insanely filling!
As for the biscuits? Ehhhhh. Wife wasn’t a fan at all. I was OK with it, but not excited. It came out flat, dense, a tad too crunchy and crumbly. It did the trick, and satisfied my biscuits and gravy craving, which is a huge plus. Need to find a way to fluff up the biscuits more, and tone down the crunch.
The whole combo gets 4 stars.
The gravy by itself, I would say 5 stars
The biscuits by themselves I would give 2-3 stars.
Barbara
0Really good. My husband said they taste like grandes biscuit brand. Win.
Justin Lanners
0Our family absolutely loves all your recipes. However, this one is the go-to family favorite of all of your recipes. Tastes better than any non-keto recipe or restaurant version of biscuits and gravy that I have ever had!
Sandra
0I made this for breakfast this morning and it was SO GOOD! I added some heavy cream to thin it a bit. Thank you your hard work in creating delicious keto recipes!
Julie
0FAMILY FAVORITE
Carol
0This was a hit! I added a bit more bone broth and cream cheese for a bit thinner sauce, but the taste was devine!
Shadi
0Love all the flavors here!
wilhelmina
0I am so glad I found this recipe! My husband is trying to get on the keto wagon, but he is struggling with comfort foods. This was a huge hit with him, great recipe!
Lisalia
0Yummy!! Keto breakfast food at its finest. I can’t wait to make this again. It comes together easily and and is absolutely delicious.
Laura
0Hi There – found your site and joined. WHAT A BLESSING !!!
I was a fan of WHITE COUNTRY GRAVY as we do not eat pork. Do you have any recipes for WHITE COUNTRY GRAVY ?
Thank you so much.
Wholesome Yum M
0Hi Laura, I don’t have anything like that at the moment, but I’ll be sure to add it to my list! Thanks for the great suggestion!
Darlene
0So good!!!!! Made this recipe this morning. Amazing!!!! Thank you so much for another fantastic recipe!