Sausage gravy
Common food
Photo: Wikipedia
Sausage gravy is a rich, creamy white sauce studded with crumbled, savory pork sausage, typically served over fluffy biscuits. Its texture is luxuriously thick and velvety, with the sausage providing a satisfying, meaty chew and a peppery, salty flavor profile. Nutritionally, it is a high-fat, high-calorie condiment, delivering over half its calories from fat per 100 grams.
Calorie split: 15% protein · 17% carbs · 68% fat
↓ Full nutrition💚 Why it's loved
People love it for its deeply savory, umami-rich flavor and the comforting, indulgent experience it provides, especially as a staple of Southern American breakfasts. Its versatility allows it to transform simple biscuits, potatoes, or pasta into a hearty, satisfying meal.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie content can be a concern for heart health or weight management, and it is often very high in sodium. To counteract this, practice strict portion control (a few tablespoons, not a ladle), and pair it with high-fiber sides like steamed greens or a fresh fruit salad to balance the meal and slow digestion.
Key benefits
- Provides a significant source of energy from fats and protein
- Contains B vitamins and minerals like iron and zinc from the pork sausage
- Acts as a hearty, satiating component of a meal
- Offers a classic, comforting flavor that enhances simple dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic white gravy base is a 'béchamel' sauce, meaning sausage gravy is essentially a Southern American variation of a French mother sauce.
Full nutrition (USDA data · scales with serving)
| Water | 70.2 g |
| Energy | 180 kcal |
| Protein | 6.8 g |
| Total lipid (fat) | 13.6 g |
| Carbohydrate, by difference | 7.7 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 3.9 g |
| Calcium, Ca | 99.0 mg |
| Iron, Fe | 0.51 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 113 mg |
| Potassium, K | 194 mg |
| Sodium, Na | 421 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 6.3 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.16 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 7.0 ug |
| Folic acid | 5.0 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 10.0 ug |
| Choline, total | 26.4 mg |
| Vitamin B-12 | 0.53 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 116 ug |
| Retinol | 113 ug |
| Carotene, beta | 33.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.83 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.3 ug |
| Vitamin K (phylloquinone) | 4.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.5 g |
| SFA 4:0 | 0.14 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.15 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.59 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 4.1 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 36.0 mg |
FAQ
Can sausage gravy be made without dairy?
Yes, you can substitute the milk with unsweetened almond milk, oat milk, or a combination of broth and a non-dairy creamer. The texture and flavor will be slightly different, but it will still be creamy.
How do I fix gravy that is too thin?
Make a slurry by whisking 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water. Stir this into the simmering gravy and cook for 1-2 minutes until it thickens to your desired consistency.
What is the best sausage to use?
Traditional breakfast pork sausage (pork shoulder) is standard. For a different flavor, try sage sausage, spicy Italian sausage, or even a smoked sausage like andouille for a Cajun twist.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.80 kcal/g · 15% calories from protein · 0.1 g fiber · 3.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.