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Pork Sausage White Gravy | Cajun 911 Cuisine

breakfast cajun & creole classics meat sides
Pork sausage white gravy made with evaporated milk and a blonde roux.

This classic Southern white gravy gets a Cajun 911 twist using fresh pork sausage, a silky blonde roux, and evaporated milk for extra richness. Creamy, peppery, and deeply comforting, it’s made for biscuits, grits, potatoes, chicken-fried steak, and Cajun breakfast plates.

 
 
 
Prep Time: 30 minutes
Cook Time: 25 minutes 
Rising Time: 3 hours
Total Time: 3 hours 55 minutes 
Course: Dessert
Cuisine: Cajun
Servings: 20 servings
 
 

INGREDIENTS 

 

PORK SAUSAGE WHITE GRAVY

1 lb fresh pork sausage, removed from casing

2–3 Tbsp butter, as needed for fat

3 Tbsp flour

1 can (12 oz) evaporated milk

1–1 1/2 cups chicken stock, adjust for consistency

1/2 tsp black pepper, or more to taste

1/4 tsp white pepper

1/4–1/2 tsp Cajun seasoning, optional

Salt to taste

Optional pinch crushed red pepper

Optional parsley or sliced green onion for garnish

  

  

INSTRUCTIONS

1. Brown the Sausage

Cook sausage in a skillet over medium heat until browned and crumbly. Do not drain unless there is excessive fat. Add butter if additional fat is needed.

2. Make the Blonde Roux

Sprinkle flour over the sausage and drippings. Stir continuously for 2–3 minutes until a smooth, lightly golden roux forms.

3. Add the Evaporated Milk

Slowly pour in the evaporated milk while stirring constantly. Allow the mixture to thicken.

4. Add Chicken Stock

Add chicken stock gradually, 1–1 1/2 cups depending on desired thickness. Simmer 3–5 minutes until creamy.

5. Season

Add black pepper, white pepper, optional Cajun seasoning, and crushed red pepper if using. Salt to taste.

6. Serve

Garnish with parsley or green onion if desired. Serve hot over biscuits, grits, potatoes, fried chicken strips, or country-fried steak.

 
 
SERVING IDEAS 

  • Spoon generously over fresh biscuits

  • Serve with creamy grits or hash browns

  • Pair with chicken-fried steak or fried chicken

  • Add to Cajun breakfast or brunch spreads

 

NOTES

  • Evaporated milk creates a richer, silkier gravy

  • White pepper deepens flavor without dark speckles

  • Add extra stock for a thinner gravy or simmer longer for a thicker finish

     
RECIPE PAIRINGS AND HELPFUL LINKS

Meet TJ!

I'm a proud Cajun woman with a big heart, a bigger gumbo pot, and a mission to keep the spirit of Louisiana alive and wellā€¦ one healthy, soulful dish at a time.

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