Country Sausage Gravy Recipe

Poached eggs & sausage on a buttermilk biscuit. smothered in country sausage gravy on top
Tom Ipri/Flickr
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 3 Cups of Gravy (24 servings)
Ratings (4)

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.

What You'll Need

  • 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

How 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.