This dish is a stunning illustration of traditional, incredibly traditional American country cooking. There are several varieties, but my favorite is this one. This is served with biscuits, country-fried steak, and fried chicken.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons 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)
- ⅓ cup packed all-purpose flour
- 1 pinch cayenne pepper, or to taste
- salt and freshly ground black pepper to taste
- 2 ½ cups cold milk
- 1 tablespoon chopped green onion
- 1 pinch cayenne pepper for garnish
Instructions
- Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
- Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
- Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
- Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 857 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
A solid, no frills but classic recipe. I didn’t have green onions – but wish I had. Because I didn’t, I threw in some minced yellow onion a few minutes before the bacon/sausage was done. In hindsight, I also wish I would have chopped the bacon in smaller pieces so they could have cooked at the same speed as the sausage I used. I like crispy bacon but hard to achieve – even with just four slices! – in the pan I used, shared with the sausage. Either that or next time I will give the bacon a few min head start (prior to sausage). Served with chicken tenders and English muffins. Very good and will make again! Thanks Chef John!
By far the best country gravy I have ever had.
Made it for my parents, it they said it was good, but too much flour flavor. I tried it again using half flour, half corn starch, and it turned out GREAT. I prefer it without butter as well, as the bacon and sausage have enough fat to not need an oil
Good! Seemed a little too oily at first, but it worked out well. I have an electric stove, so the times didn’t work out for me. All in all, just what we wanted!
Oops, I thawed Italian sausage instead of breakfast sausage. Made the recipe any way as written and it was delicious. I’ll use the correct sausage next time.
Excellent! Chef John’s recipes are the best!
This is our favorite recipe for country gravy by far! We use our instant pot on sauté and no mess. But holds a TON of gravy! Sooooo good!
This is my go to recipe. I also add just a sprinkling of freshly grated nutmeg and thyme. I could eat biscuits and gravy every day!!
My go to gravy!!
My husband made this last Sunday for dinner, and, oh my stars, it was delicious. We had it over biscuits with poached eggs. We are having it again for dinner tonight. Love this.
Best gravy ever ! Easy to make
My son loved this recipe will make again
I made this gravy following this recipe but substituted with vegan plant butter, almond milk, and vegetarian sausage and it came out just fine! I’ve made it several times over the last year or two with some variations here and there, and it’s been great each time! We’re not vegetarian, but don’t eat much animal products as we’re middle-aged and try to keep fats/cholesterol to a minimum. That said, I’ve decided that I prefer most of the liquid to be fat free chicken broth, and I’m fairly generous with black pepper. Regardless of what twists on the recipe are made, it’s a great one!
GREAT RECIPE…!!!
Left out the green onions, as I didn’t have any on hand, and used Jimmy Dean hot sausage. It was fabulous! Will definitely make again.
This was delicious! I used red onions because it was what I had and chicken sausage because I don’t eat pork. Came out this and amazing
Really good and easy. A perfect Easter breakfast while staying safe at home here in Florida. I will be making this again without the bacon, it did not get crisp enough for our liking
I have never made country gravy before today and I’m so glad I finally took a stab at it. It is so easy and taste really good! I like mine over shredded hash browns but this recipe is definitely a keeper. Thank you Chef John!
This insanely good and very filling. I added hot sauce and Djon mustard.
Outstanding. Better than our local restaurants.
Yummmmm!