Country Sausage Gravy Recipe

Poached eggs & sausage on a buttermilk biscuit. smothered in country sausage gravy on top
Tom Ipri/Flickr
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 3 Cups of Gravy (24 servings)
Nutritional Guidelines (per serving)
58 Calories
4g Fat
4g Carbs
2g Protein
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Nutrition Facts
Servings: 3 Cups of Gravy (24 servings)
Amount per serving
Calories 58
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 9mg 3%
Sodium 115mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 2g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This old-fashioned country sausage gravy recipe is a classic topping for chicken fried steak, but it's also amazing served over buttermilk biscuits for a very hearty breakfast.

Ingredients

  • 4 ounces sausage (ground pork, or pork sausage link with casing removed)
  • 3 medium onions (green onions, light parts chopped, green parts sliced and reserved)
  • 3 tablespoons butter
  • 1/4 cup flour (all-purpose)
  • 2 1/2 cups milk (cold)
  • 1 pinch salt (to taste)
  • 1 pinch black pepper(freshly ground, to taste)
  • 1 pinch cayenne

Steps to Make It

  1. Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent,

  2. Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.


Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.