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A rich, creamy, and peppery white gravy loaded with savory pork sausage. This Southern classic is the ultimate comfort food, perfect for smothering over fluffy buttermilk biscuits for a hearty breakfast.
Brown the Sausage
Make the Roux
Build the Gravy
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A rich, creamy, and peppery white gravy loaded with savory pork sausage. This Southern classic is the ultimate comfort food, perfect for smothering over fluffy buttermilk biscuits for a hearty breakfast.
This southern recipe takes 20 minutes to prepare and yields 6 servings. At 416.46 calories per serving with 16.88g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Thicken and Season
Serve
Increase the cayenne pepper to 1/2 teaspoon or add a few dashes of your favorite hot sauce along with the other seasonings.
Substitute the pork sausage with 1 pound of bacon. Cook until crisp, crumble it, and use 1/4 cup of the bacon drippings to make the roux. Stir the crumbled bacon back in at the end.
Add 1/2 teaspoon of dried sage or thyme to the sausage as it cooks to infuse the gravy with a savory, herbal note.
Pork sausage provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Made with a generous amount of whole milk, this gravy is a good source of calcium, which is vital for maintaining strong bones and teeth.
The combination of fats and carbohydrates from the sausage, flour, and milk delivers a substantial source of energy, making it a very hearty start to the day.
A single 1-cup serving of this country gravy contains approximately 340-380 calories. This is an estimate and can vary based on the fat content of your sausage and milk.
Country gravy is a rich, high-calorie, and high-fat comfort food. While it provides protein and calcium, it's best enjoyed in moderation as part of a balanced diet.
Lumps usually form when the milk is added too quickly to the hot roux. To prevent this, add the first cup of milk very slowly while whisking constantly to form a smooth paste before adding the rest of the liquid.
If your gravy is too thin, first try simmering it for a few more minutes, as it will continue to thicken. If it's still not thick enough, you can make a slurry by whisking 1 tablespoon of flour with 2 tablespoons of cold water until smooth, then slowly whisking that into the simmering gravy until it thickens.
Yes, you can substitute the all-purpose flour with a cup-for-cup (1:1) gluten-free all-purpose flour blend. The taste and texture will be very similar.
Whole milk provides the best creamy texture and rich flavor. You can use 2% milk, but the gravy will be thinner. Evaporated milk can also be used for an extra-rich gravy. Almond or soy milk are not recommended as they can alter the flavor and texture significantly.