Country Gravy
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.
For 6 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Brown the Sausage
- b.Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat.
- c.Add the ground pork sausage and cook for 8-10 minutes, using a wooden spoon or spatula to break it into small crumbles.
- d.Continue cooking until the sausage is no longer pink and is well-browned.
- e.Using a slotted spoon, transfer the cooked sausage to a separate plate, leaving the rendered fat in the skillet. Do not discard the fat.
- 2
Step 2
- a.Make the Roux
- b.Reduce the heat to medium. You should have about 1/4 cup of rendered sausage fat in the skillet. If you have less, add enough butter to make up the difference.
- c.Sprinkle the all-purpose flour evenly over the fat.
- d.Whisk constantly for 1-2 minutes until the flour is fully incorporated and the mixture (roux) turns a light golden brown and smells nutty. This step is crucial to cook out the raw flour taste.
- 3
Step 3
- a.Build the Gravy
- b.While whisking continuously, slowly pour in about 1 cup of the whole milk. Whisk vigorously to create a smooth, thick paste with no lumps.
- c.Once smooth, gradually pour in the remaining milk, whisking constantly to keep the mixture smooth.
- d.Increase the heat slightly to bring the gravy to a gentle simmer. Do not boil.
- 4
Step 4
- a.Thicken and Season
- b.Continue to simmer the gravy for 5-7 minutes, stirring frequently with the whisk or a spoon, until it has thickened enough to coat the back of a spoon.
- c.Return the cooked sausage crumbles to the skillet.
- d.Stir in the coarsely ground black pepper, salt, and optional cayenne pepper.
- e.Taste and adjust the seasoning as needed. A classic country gravy should have a prominent peppery flavor.
- 5
Step 5
- a.Serve
- b.Serve the gravy immediately while hot, generously spooned over fresh buttermilk biscuits, fried chicken, or mashed potatoes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest gravy, use whole milk. Lower-fat milks will result in a thinner, less rich consistency.
- 2Don't skip cooking the roux for at least a minute. This step is crucial for a smooth, non-pasty gravy.
- 3If your gravy gets too thick, simply whisk in a little more milk until it reaches the right consistency.
- 4Be generous with the black pepper! It's the signature flavor of a good country gravy.
- 5Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when chilled; reheat gently on the stove, adding a splash of milk to thin it out.
Adapt it for your goals.
Spicier Gravy
Increase the cayenne pepper to 1/2 teaspoon or add a few dashes of your favorite hot sauce along with the other seasonings.
Bacon GravyBacon Gravy
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.
Herbaceous GravyHerbaceous Gravy
Add 1/2 teaspoon of dried sage or thyme to the sausage as it cooks to infuse the gravy with a savory, herbal note.
Why this is on our healthy list.
Source of Protein
Pork sausage provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Rich in Calcium
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.
Provides Energy
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.
Frequently asked questions
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.