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.

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.

Author: Grace
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

Scale

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
⅓ 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

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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

Find it online: https://www.eatswithsoul.com/country-gravy/