Is there any dish more comforting, more satisfying, or more quintessentially Southern than a plate of warm, fluffy biscuits smothered in a thick, creamy, and incredibly savory sausage gravy? If you’re ready to master that iconic breakfast classic, you’ve come to the right place. This is the ultimate guide to making the best homemade Country Gravy of your life.
This isn’t just a recipe; it’s a lesson in building deep, layered, comfort food flavor from scratch. Forget the packet mixes forever. We’ll show you the simple, time-honored secrets to creating a perfect, rich, and peppery white gravy using the rendered fat from sausage and bacon as its flavor foundation. This is the kind of hearty, rib-sticking gravy that turns a simple breakfast into a cherished memory.
Table of Contents
Table of Contents
Recipe Overview: The King of Comfort Food Breakfasts
What makes this Country Gravy recipe the absolute gold standard is its authentic, from-scratch method that is surprisingly easy to master. The secret to its incredible, savory depth comes from using the flavorful rendered fat from both breakfast sausage and bacon to create a rich “roux.” This is then transformed into a velvety, lump-free gravy with the addition of cold milk. It’s a foolproof recipe for a thick, creamy, and perfectly seasoned gravy that is the heart and soul of the iconic Southern dish, “Biscuits and Gravy.”
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for Perfect Country Gravy
This recipe uses a handful of simple, classic pantry staples to create its legendary, savory flavor.
- The Meats (Breakfast Sausage & Bacon): This dynamic duo is the savory foundation of our gravy.
- Breakfast Sausage: You’ll want to use a high-quality, bulk pork breakfast sausage. Its savory, often sage-infused flavor is classic. You can choose mild or hot, depending on your preference.
- Bacon: A few strips of bacon add a wonderful, smoky saltiness to the gravy and its rendered fat.
- The Roux (The Rendered Fat & Flour): This is the most important component for thickening the gravy. The key to authentic country gravy is using the rendered fat from cooking the sausage and bacon, not just plain butter. This fat is packed with flavor. We then cook all-purpose flour in this fat to create a “roux,” which is the classic thickener for a perfect gravy.
- Whole Milk: For the richest, creamiest, and most authentic result, you must use whole milk. We use cold milk, which is a great trick for creating a perfectly smooth, lump-free gravy when whisking it into the hot roux.
- Green Onions: A handful of chopped green onions (scallions) adds a mild, fresh onion flavor that perfectly complements the rich, savory meats.
- Seasonings: A generous amount of freshly ground black pepper is the signature seasoning of a great sausage gravy. A pinch of cayenne pepper adds a subtle, warming background heat.
Step-by-Step to the Best Gravy of Your Life
Follow these simple, detailed steps to create a perfect, creamy, and completely lump-free country gravy every time.
Step 1: Render the Meats and Sauté the Onions
In a large, heavy skillet (a cast-iron skillet is perfect for this) or a saucepan, melt the 2 tablespoons of butter over medium heat.
Add the breakfast sausage (with casings removed, if any) and the sliced bacon. Cook, using a wooden spoon or a spatula to break the sausage up into small, bite-sized crumbles, for about 10 minutes. You want the sausage to be fully cooked and browned, and the bacon to be almost crisp.
Pro Tip: Do not drain the fat! This delicious, rendered fat is the liquid gold that will form the base of your gravy’s flavor.
Add the light green parts of the chopped green onions to the skillet with the meat and the fat. Sauté for about 3 more minutes, until the onions have softened.
Step 2: Make the Savory Roux
Now, let’s create our thickener. Sprinkle the 1/3 cup of all-purpose flour into the meat mixture, about 1 to 2 tablespoons at a time, stirring it in completely after each addition.
Once all the flour is added, the mixture will be very thick and pasty. Continue to cook, stirring often, for 2 to 3 minutes. This crucial step toasts the flour and cooks out any raw, pasty taste, which is the secret to a delicious, nutty-tasting gravy.
Step 3: Create the Creamy Gravy
While whisking constantly, slowly pour in the 2 1/2 cups of cold milk, about 1 cup at a time. Continue to whisk vigorously as you pour, making sure to scrape the bottom and corners of the pan, until all the milk is incorporated and the mixture is smooth.
Pro Tip: Adding cold milk to the hot roux is a fantastic, foolproof method for preventing lumps. The gradual temperature change allows the roux to dissolve smoothly into the milk.
Continue to whisk until the gravy begins to thicken, which will take about 5 minutes.
Step 4: Simmer to Perfection
Turn the heat up to medium-high and bring the gravy to a gentle simmer.
Once it is simmering, season the gravy with the pinch of cayenne pepper, salt, and a generous amount of freshly ground black pepper.
Reduce the heat to medium-low and let the gravy continue to simmer, stirring it occasionally, for 10 to 15 minutes. This final simmer is what allows the flour to fully cook and the gravy to thicken to its perfect, rich consistency.
Garnish the finished gravy with the reserved dark green parts of the green onion and an extra dash of cayenne pepper, if desired.
The Best Classic & Easy Country Gravy (Sausage Gravy)
A rich, savory, and classic Southern-style country gravy, packed with breakfast sausage and crispy bacon. This thick, creamy gravy is made from scratch with a simple roux and is the perfect topping for biscuits, chicken fried steak, or mashed potatoes. It’s the ultimate comfort food breakfast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Sauce
- Method: Sautéing, Simmering
- Cuisine: American, Southern
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces breakfast sausage links, casings removed and meat broken up
- 4 strips bacon, sliced crosswise
- ½ cup chopped green onions (light parts only), plus 1 tablespoon green parts for garnish
- â…“ cup packed all-purpose flour
- 2 ½ cups cold milk
- 1 pinch cayenne pepper, more for garnish
- salt and freshly ground black pepper to taste
Instructions
- Melt butter in a large skillet or saucepan over medium heat. Add the sausage and bacon. Cook, breaking the sausage into small pieces with a spoon, until the sausage is browned and the bacon is almost crisp, about 10 minutes.
- Add the light green parts of the onion to the sausage mixture and sauté until soft, about 3 minutes more.
- Stir the flour into the meat mixture, 1 to 2 tablespoons at a time, until it is thoroughly combined and the mixture becomes pasty. Cook, stirring often, for 2 to 3 minutes to remove the raw flour taste.
- Whisk the cold milk into the meat mixture, about 1 cup at a time, until fully combined. Continue to whisk until the gravy begins to thicken, which should take about 5 minutes.
- Turn the heat to medium-high and bring the gravy to a simmer. Season it with cayenne pepper, salt, and black pepper to your taste. Once simmering, reduce the heat to medium-low.
- Continue to simmer the gravy, stirring occasionally, until the flavors have blended and the gravy is thick and luscious, about 10 to 15 minutes.
- Garnish with the green parts of the onion and an extra pinch of cayenne pepper before serving.
Notes
- For the best flavor and texture, start by rendering the bacon and sausage in a cold skillet. This allows the fat to melt out slowly and evenly, resulting in crispier meat.
- Use cold milk! Adding cold milk to the hot roux (the flour and fat mixture) is the secret to a smooth, lump-free gravy. You must whisk vigorously as you add the first cup of milk to prevent clumps from forming.
- This gravy thickens significantly as it cools. If you need to reheat it, do so over low heat and whisk in a splash of milk to bring it back to the perfect consistency.
- For a spicier gravy, you can use a hot breakfast sausage and increase the amount of cayenne pepper to your liking.
Nutrition
- Serving Size: approx. 1 cup
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 95mg
How to Serve Classic Country Gravy
There is one undisputed, perfect way to serve this masterpiece: generously smothered over hot, flaky, freshly baked buttermilk biscuits.
However, this delicious and versatile gravy is also incredible served over:
- Crispy Fried Chicken or Chicken-Fried Steak
- Creamy Mashed Potatoes
- Toasted, thick-cut bread
- Scrambled eggs
- Home fries
Storage and Make-Ahead Tips
Sausage gravy is a fantastic make-ahead breakfast staple, and the flavors are often even better the next day.
- Make-Ahead: You can prepare the entire gravy up to 3 days in advance and store it in an airtight container in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- The Thickening Trick: Be aware that this gravy will thicken considerably as it cools, becoming almost solid. This is completely normal!
- Reheating: To reheat, simply place the chilled gravy in a saucepan over low heat. Add a generous splash of milk and whisk constantly as it warms up. The gravy will loosen and return to its perfect, creamy consistency.
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Creative Recipe Variations
This classic recipe is a wonderful base for your own delicious and creative twists.
- Make it Extra Spicy: If you love a good kick of heat, use a hot breakfast sausage instead of mild. You can also add a pinch of crushed red pepper flakes along with the cayenne for an extra fiery flavor.
- Classic “Sawmill” Gravy (No Meat Chunks): If you prefer a smoother gravy, you can make the classic “Sawmill” version. After you cook the sausage and bacon, use a slotted spoon to remove the crispy meat bits and set them on a plate. Then, make the gravy in the rendered fat as directed. You can serve the crispy meat on the side or crumble it over the top of the finished gravy.
- Use Bacon or Sausage Only: If you only have one type of meat on hand, you can absolutely make this recipe with all bacon or all sausage. Just make sure you have about 4 tablespoons of rendered fat in the pan to make your roux. If you are a little short, you can add a tablespoon or two of butter.
Enjoy The King of Comfort Food Breakfasts!
You’ve just created a truly special dish that is the very definition of Southern comfort and hospitality. This classic, from-scratch Country Gravy is a perfect harmony of savory, creamy, and peppery flavors that is guaranteed to be a massive hit. It’s a humble yet spectacular meal that will make any breakfast feel like a special occasion.
We hope you enjoy every last, delicious, and gravy-soaked bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, old-fashioned Southern breakfast!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a perfectly smooth, lump-free gravy?
The secret is in the liquid temperature and the whisking! When you are making a roux-based gravy like this one, adding cold milk to your hot roux (the cooked flour and fat mixture) and whisking constantly as you pour is the most foolproof method for a perfectly smooth result. The gradual temperature change allows the flour to dissolve into the milk without clumping.
Q2: What kind of sausage is best for country gravy?
A classic, raw pork breakfast sausage is the best choice. It is typically seasoned with sage, thyme, and black pepper, which are the signature flavors of a great sausage gravy. You can buy it in a bulk “chub” or as links and simply remove the casings. You can choose a mild, hot, or a special sage-flavored variety based on your preference.
Q3: My gravy is too thick (or too thin). How can I fix it?
This is an easy fix! If your gravy is too thick, simply whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. If your gravy is too thin, it likely just needs to simmer for a little longer to allow it to reduce and thicken up. You can also make a small “slurry” by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, and then whisking that into the simmering gravy.
Q3: My gravy is too thick (or too thin). How can I fix it?
This is an easy fix! If your gravy is too thick, simply whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. If your gravy is too thin, it likely just needs to simmer for a little longer to allow it to reduce and thicken up. You can also make a small “slurry” by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, and then whisking that into the simmering gravy.
Q4: Can I make this gravy with a non-dairy milk?
You can, but the flavor and richness will be different. If you need to make it dairy-free, the best substitute would be a full-fat, unsweetened, and unflavored plant-based milk, like soy milk or a creamy oat milk. You will also need to substitute the butter with a neutral oil or a dairy-free butter substitute.
Q5: What is a “roux” and why is it important?
A roux is a classic culinary thickener made from equal parts fat and flour. In this recipe, the fat is the delicious rendered drippings from the sausage and bacon. By cooking the flour in the fat for a few minutes, you are toasting the flour, which removes its raw, pasty taste and gives the gravy a deeper, nuttier flavor. This cooked paste then perfectly thickens the milk to create the gravy.