Sausage Gravy for a Crowd
Want to make biscuits and gravy for a large group and need to know how much gravy to make per person? Here is your recipe for creamy, Southern-style sausage gravy that can be scaled up for a crowd.
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Why this sausage gravy is best for serving a crowd
Few things give such pure creamy comforting joy as Southern-style, sausage gravy. Biscuits and gravy for breakfast is, in fact, one of the great loves of my life. I love that this recipe lets me deliver that Southern-style goodness no matter how many people I serve.
Traditional Southern gravy is made by cooking sausage in a skillet, then adding flour directly to the cooked sausage and rendered fat to make the “roux”. Then, milk is added to make the gravy. On a small scale, this is easy to do in a skillet. However, on a large scale when we are making gravy for a crowd, this is much more challenging.
What makes this recipe different
I developed this sausage gravy recipe to make a LOT of sausage gravy just as tasty as if I made it for my family on a Sunday morning. I also developed this recipe to be more forgiving in how easy it is to make, how it can be kept warm before serving, and that it can be reheated.
The sausage can be cooked well in advance because we don’t use its fat to make the roux. And the cream adds stability to keep this gravy creamy and thickened so that it reheats well without becoming gloppy. These are the key things that make this gravy perfect for serving a lot of people.
Check out my 12 Essential Tips to Cook for a Crowd.
How much gravy per person for biscuits and gravy
A serving of sausage gravy is 1/4 cup. This recipe makes about 6 cups, so 24 servings. A 2-ounce ladle is best for serving proper portions easily.
FAQs
Advanced Preparation
Can the sausage be cooked in advance?
Because we are using butter to make the roux and not the renders fat from the sausage, the sausage can be cooked well in advance (up to 3 days). Store cooked sausage in an airtight container in the refrigerator.
Can sausage gravy be made in advance?
Once prepared, keep this sausage gravy warm in a slow cooker (modern slow cookers generally have a warm setting) up to 4 hours. Alternatively, refrigerate overnight, then reheat on the low setting of a slow cooker. Stir often to ensure it heats fully and stays smooth.
How far ahead can this gravy be made?
This recipe can be made 1 day in advance. Store overnight in the refrigerator, and reheat gently on the low setting in a slow cooker. Stir regularly to ensure even heating.
Can this sausage gravy be made a week in advance and frozen?
Unfortunately, I do not know the answer to this question as I have not frozen my gravy. I suspect that it would be asking too much of the ingredients to hold together, and I fear that it would separate or become gloppy.
alterations and substitutions
Can turkey sausage be used rather than pork sausage?
Yes! This recipe is just as good with turkey sausage, and, in fact, turkey sausage may be preferable if serving an older crowd with more sensitive tummies.
Can the sausage be omitted?
Yes, omit the sausage and this becomes a vegetarian recipe.
About the biscuits
What biscuits did you use?
Glad you asked! When cooking for a large group of people, I am not about to punish myself by making scratch biscuits. So, I use Pillsbury Grands frozen biscuits that are conveniently available in packages of 20 or even 38 biscuits. These bake in the oven in about 25 minutes.
How many biscuits do I need?
If serving biscuits and gravy as a side dish or as part of a buffet, plan 1.5 biscuits per person since not everyone will eat more than one. If serving an older crowd, plan 1 biscuit per person. If serving biscuits and gravy as your main course, plan 2 biscuits per person.
Complete your breakfast with Cracker Barrel Hashbrown Casserole and Large Batch Oven-Cooked Bacon.
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Sausage Gravy for a Crowd
Equipment
- slow cooker optional for keeping warm or reheating
- large saucepan
Ingredients
- 1 lb bulk breakfast sausage
- 1 stick salted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 2 cups heavy cream
- 1 tsp black pepper
- 1 tsp kosher salt
Instructions
- In a large skillet, cook the sausage, breaking the meat up with a spoon or spatula, until cooked and crumbled. Drain fat if necessary.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth to make the roux. Cook the roux, stirring often, until lightly golden and frothy (approx. 2 minutes).
- Whisk in the milk and cream. Cook, stirring or whisking constantly, 5-10 minutes until gravy thickens to desired consistency.
- Add the sausage, salt, and pepper. Taste for seasoning.
- Yields 24 servings at 1/4 cup per serving.
