Sausage Gravy is a Southern Classic, but not the most point friendly breakfast dish. For one, sausage gravy is paired with biscuits for biscuits and gravy. Another thing is that sausage gravy is typically made with pork sausage, and that is not the healthiest or leanest choice out there.
If you have made my biscuits before, you know that I take my healthy comfort food swaps very seriously and use real ingredients. This Sausage Gravy comes to only 3 WW SP per ½ cup serving and is so flavorful and hearty, you may need a long nap after brunch.
My love of biscuits and sausage gravy came from our Southern Road trip where I decided that I am truly a Southern Grandma at heart. We ate some of the best food in my entire life while traveling through Baltimore, MD; Asheville, NC; Savannah, GS; and Charleston, SC.
I came back inspired and probably about 10 pounds heavier. It took forever to come up with a real deal biscuit recipe and even longer to nail this sausage gravy down. My five year old is a sausage gravy connoisseur, so she was the ultimate judge; luckily, she approved.
One Pot, 15 Minutes, Pure Southern Magic
Sausage Gravy is actually really simple to whip up without any of those store bought powders or seasoning mixes. For my sausage gravy, I used 1 lb of Wegmans Breakfast turkey sausage (16 WW SP for 1 lb.)–one of those logs of loose, raw sausage.
Spray a pan with a little bit of cooking spray and brown the sausage as you would ground meat. Next, sprinkle in the flour and cook until the flour absorbs into the turkey.
Next, you’re going to slowly stir in the cashew milk (or preferred milk of choice) while making sure you scrape all the flour off the bottom of the pan. Bring to a boil, reduce to a simmer and allow it to thicken up.
The seasonings are based on your flavor preference. Traditional southern sausage gravy boasts lots of pepper and that’s about it. I like to add some maple syrup and hot sauce to mine to make it a little sweet, and I think the hot sauce gives it a slight lingering kick that elevates it more than just black pepper.
Taste as you go, but mine is pretty scrumptious. You can substitute pure maple syrup for sugar-free if you prefer, but I prefer the real stuff and I am okay with the added points. To each their own.
Plating your sausage gravy
If you are making my biscuits with this sausage gravy, make the biscuits first. You can make this sausage gravy in the amount of time it will take for the biscuits to bake. Once the biscuits finish, split a biscuit (or two) with a fork, and lay them out and ladle on that gravy.
It’s absolutely delicious and filling as is, but you can totally be extra like me and add some fried chicken and an egg. There’s a local diner here in Philly that first introduced me to the heart-stopping combo of biscuits and gravy with fried chicken and egg. Man, is that good.
I used some leftover oven fried chicken that I reheated in my air fryer for about 6 minutes at 360 to make this epic breakfast for dinner for just 9 points. I’m not going to tell you how to live your best life, but this is it. This would be my last meal.
Dwardcooks Sausage Gravy
- 1 lb Turkey Breakfast Sausage this recipe uses Wegman's Brand (16 sp – 1 lb)
- 1/2 cup flour
- 4 cups Cashew Milk, unsweetened
- 3 tbsp pure maple syrup
- 1/2 tsp pepper
- 1 big pinch kosher salt
- a few dashes of hot sauce (optional)
- Spray a frying pan with cooking spray and brown the turkey sausage.
- Sprinkle in 1/2 cup flour and cook for about 30 seconds until flour is absorbed into the turkey.
- Slowly pour in cashew milk. Scrape the bottom of the pan to loosen any flour stuck to the bottom. Stir until all flour is incorporated and milk begins to thicken. Bring to a boil and reduce to a simmer.
- Add salt and pepper and taste. Here I add a few dashes of hot sauce and maple syrup. If you are going to change it up a bit, remember to taste before adding.
- Ladle over biscuits and enjoy.
Looking for more lightened up Southern Comfort Food?
If you haven’t tried my air fried chicken biscuit sandwiches, you are truly missing out. You can even make this one night and then use leftovers the next day for my epic Southern Eggs Benedict described above. You should definitely try my cornbread while you’re at it and fully transform into a Southern Grandma like myself.