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When I was a young boy, I was introduced to the decadent southern delicacy called sausage gravy. My first introduction was a milestone moment in my young life to say the least. I can still remember hanging around my Mamaw’s kitchen watching her stirring and tasting to find out what was missing. I was always in awe of how she maneuvered around the kitchen. One day I finally made the bold move to ask Mamaw for her sausage gravy recipe. I stood in her kitchen, one placed that I felt most at home as a kid, stunned to find out that she did not have a recipe to follow. I decided I should take a different approach and asked Mamaw to teach me how to make her rich gravy, which she happily agreed to do!
The next weekend, I spent the night with my grandparents where I had my first lesson in making southern sausage gravy. On Sunday morning, I woke up early, beaming with excitement, and met Mamaw in the kitchen. She already had the homemade biscuits baking in the oven. To begin, we browned a huge package of sausage that Papaw picked up from the local meat market. The sizzle from the sausage in the big cast iron skillet and the smell of delicious sausage filling up the house was like a warm blanket on a cool night. Once the sausage was browned, she would put it to the side; but made sure to keep some of the drippings in the pan to make the roux. Mamaw reached into her flour tin and sprinkled a bit of flower into the drippings. I remember her telling me, “Chuckie, this is very important. Make sure to cook out all of the moisture before adding the cream.” I nodded as I watched her stir the roux, which was turning into the perfect shade of brown. She made sure to point out how the mixture had turned into a thick paste and how it changed colors. Then it was time to add the cream. As I grabbed the carton of heavy cream and opened it, I ask Mamaw if I could pour it in the pan. She smiled and said yes. As the carton emptied into the pan, she started stirring vigorously, mixing the roux and the cream. With her free hand, she grabbed the shaker of black pepper and poured what seemed like the entire jar into the creamy white mixture. She continued stirring and I continued watching her every move. I didn’t really need the reminder, but she made sure I was paying attention as she pointed out the most important parts. I watched intently as the liquid started to thicken and she pointed out that it’s necessary to keep stirring to ensure your gravy is smooth. It was like watching a magic trick play out before my eyes.
With her free hand, Mamaw added the cooked sausage to the skillet. I knew she had this thing down to an art form when she didn’t flinch as she the gravy reached the top of the skillet, never spilling a drop. She kept stirring the mixture of roux and sausage as it got thicker and thicker.
When the gravy was close to being ready, she reached into the drawer and removed two spoons – one for me and one for her. She always said that getting to taste test was the fun part, and I must agree! Mamaw handed me a spoon with some gravy on it and we both tasted it together. I smiled as it was so delicious, but she made a face and said it needed more pepper and dash of salt. She added more salt and pepper, not measuring a single thing. The second round of tasting was even better than the first. This time, she smiled and said “perfect,” while I smiled knowing what was in my immediate future. She then yelled, “breakfast!” and the entire house came running into Mamaw’s kitchen for their serving of biscuits and gravy. From that day on I have kept to the simple, yet complex, method of making my grandmothers sausage gravy.
The list of ingredients seen below are very unassuming on their own. However, when properly combined, they produce one of the most iconic southern dishes.
Ingredients:
Sausage (I like to use half hot and half regular)
Flour
Heavy Cream
Pepper
Salt (as needed)
In true southern fashion, none of the ingredients were measured. As only the best Southerners know, it’s a matter of making sure it looks and tastes just right. I have found over the years that one pound of sausage and one quart of heavy cream is the perfect ratio (at least as far as I am concerned). As far as how much flour to use, it will be predicated on the amount of fat that the sausage produces. I have found that browning the sausage on medium heat will render more of the fat out, which will aid in making the roux. The secret to a good sausage gravy is keep adding pepper until you think it’s enough, then add a little more. Once everything has been added and simmered, give it a taste and see what else is needed – like more pepper (probably) or a touch of salt. That’s the beauty of it, you can make it to your liking!
Browning of the Sausage
Thickening of the Roux
Adding the Cream and Pepper
Adding the Cooked Sausage
Added Sausage
Simmering and Thickening
Proper Thickness
Finished Product
As you can see from the photos, making a proper gravy is a journey and a process. While the foundation of making gravy has not changed, one thing will be debated and discussed until the end of time – what to put in said gravy and exactly how much of each ingredient. However, I think all true southerners can agree on one thing: a proper gravy is as southern as sweet tea.
I hope you enjoy this culinary trip down memory lane with me, just as much as I enjoy sharing, cooking, and eating Mamaw’s sausage gravy. Until next time, Gamecock Eats!
-USCEngineer04
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