Introduction: Can a Gravy Be Rich, Savory, and the Perfect Comfort Food Topping?
Craving a creamy, meaty gravy to elevate your biscuits, mashed potatoes, or fried chicken? Country Gravy is a Southern staple, packed with the savory flavors of sausage, bacon, and green onions, creating a rich, velvety sauce that’s pure comfort. Perfect for breakfast, brunch, or hearty dinners, this gravy is simple to make and irresistibly delicious. Ready to whisk up a batch of Southern goodness? Let’s dive into this flavorful recipe!
Overview: Why Country Gravy is a Southern Classic
Country Gravy is beloved for its thick, creamy texture and bold, meaty flavor, making it the ultimate topping for comfort foods. Here’s what makes it special:
- Time Requirement: About 10 minutes to prep, 25-30 minutes to cook.
- Difficulty Level: Easy—requires basic sautéing and whisking, ideal for beginners.
- Why It’s Special: The combination of sausage, bacon, and green onions in a creamy, flour-thickened milk base creates a rich, savory gravy with a hint of spice. This recipe yields 4 servings, perfect for a small family or hearty side.
Ideal for biscuits and gravy, holiday breakfasts, or any meal needing a comforting, flavorful sauce, this country gravy is sure to impress.
Essential Ingredients
Country Gravy uses pantry staples and fresh ingredients to create its signature rich, savory flavor. Here’s what you’ll need for 4 servings:
- 2 tablespoons unsalted butter: Forms the base for the roux and adds richness.
- 8 ounces breakfast sausage links, casings removed and meat broken up: Provides savory, meaty flavor.
- 4 strips bacon, sliced crosswise: Adds smoky depth and texture.
- ½ cup chopped green onions (light parts only), plus 1 tablespoon green parts for garnish: Contributes mild oniony flavor and a fresh garnish.
- â…“ cup packed all-purpose flour: Thickens the gravy.
- 2 ½ cups cold milk: Creates a creamy, smooth base.
- 1 pinch cayenne pepper, more for garnish: Adds a subtle spicy kick.
- Salt and freshly ground black pepper to taste: Enhances and balances flavors.
Why These Ingredients Matter
- Sausage and Bacon: Deliver the classic meaty, smoky flavor of country gravy.
- Flour and Milk: Form a creamy roux-based sauce for a velvety texture.
- Green Onions: Add a fresh, mild onion flavor to complement the richness.
- Cayenne: Provides a gentle heat to balance the creaminess.
Substitutions and Variations
- Sausage: Use ground pork, turkey sausage, or chorizo for a spicier twist.
- Bacon: Substitute with pancetta, turkey bacon, or omit for a lighter version (add 1 tablespoon extra butter).
- Milk: Replace with half-and-half for richer gravy or plant-based milk for a dairy-free version.
- Vegan Option: Use plant-based sausage, vegan bacon, vegan butter, and plant-based milk.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or cornstarch (use 2-3 tablespoons).
- Spicy Gravy: Increase cayenne to ¼ teaspoon or add a dash of hot sauce.
- Herb-Infused: Add ½ teaspoon dried thyme or sage with the flour for extra flavor.
Step-by-Step Instructions
Making Country Gravy is a straightforward process that yields a rich, creamy result. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons unsalted butter, 8 ounces breakfast sausage, 4 strips bacon, ½ cup chopped green onions (light parts) plus 1 tablespoon green parts, ⅓ cup all-purpose flour, 2 ½ cups cold milk, cayenne pepper, and salt and black pepper.
- Remove sausage casings and break up the meat; slice bacon crosswise; chop green onions, separating light and green parts.
Tip: Prep ingredients ahead to streamline cooking, as the process moves quickly.
Step 2: Cook the Meats
- Melt 2 tablespoons unsalted butter in a large skillet or saucepan over medium heat.
- Add 8 ounces breakfast sausage (casings removed, broken up) and 4 strips bacon (sliced crosswise).
- Cook, breaking sausage into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes.
Tip: Stir frequently to ensure even browning and prevent sticking.
Step 3: Add Green Onions
- Add ½ cup chopped green onions (light parts only) to the meat mixture.
- Sauté until soft, about 3 minutes.
Tip: Cook onions just until softened to retain their mild flavor.
Step 4: Make the Roux
- Stir â…“ cup packed all-purpose flour into the meat mixture, 1-2 tablespoons at a time, until fully combined and the mixture is pasty.
- Cook, stirring often, to remove the raw flour taste, 2-3 minutes.
Tip: Add flour gradually and stir constantly to avoid lumps.
Step 5: Add Milk and Thicken
- Whisk in 2 ½ cups cold milk, about 1 cup at a time, until fully combined.
- Continue whisking until the gravy begins to thicken, about 5 minutes.
- Increase heat to medium-high and bring to a simmer.
Tip: Use cold milk to prevent lumps and whisk vigorously for a smooth texture.
Step 6: Season and Simmer
- Season with a pinch of cayenne pepper, salt, and freshly ground black pepper to taste.
- Reduce heat to medium-low and simmer, stirring occasionally, until flavors blend and the gravy is thick, 10-15 minutes.
Tip: Taste and adjust seasoning carefully, as sausage and bacon can be salty.
Step 7: Serve
- Serve hot, garnished with 1 tablespoon chopped green onion (green parts) and an extra pinch of cayenne pepper.
- Spoon over biscuits, mashed potatoes, or fried chicken.
Tip: Serve immediately for the creamiest texture and best flavor.
Assembly: Building the Perfect Country Gravy
Making Country Gravy is all about creating a rich, savory sauce with a velvety texture. Here’s how to make it shine:
- Meats: Brown sausage and bacon for deep, smoky flavor.
- Roux: Cook flour thoroughly to avoid a raw taste.
- Milk: Whisk in gradually for a smooth, lump-free gravy.
- Presentation: Serve hot to showcase the creamy, meaty goodness.
Presentation Tips
- Garnish with green onions and a pinch of cayenne for a colorful, spicy touch.
- Serve over warm biscuits, mashed potatoes, or fried chicken for a classic Southern meal.
- Present in a gravy boat or ladle directly from the skillet for a rustic vibe.
Storage and Make-Ahead Tips
Country Gravy is best fresh but can be stored or prepped ahead for convenience.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
- Freeze for up to 2 months in airtight containers; thaw in the fridge overnight and reheat with extra milk to smooth out the texture.
- Make-Ahead:
- Prep sausage, bacon, and green onions a day ahead and refrigerate.
- Make the gravy a day in advance; reheat slowly with additional milk to revive the consistency.
- Avoid freezing with dairy for best texture; if freezing, make the meat-flour base and add milk when reheating.
Tip: Whisk well when reheating to prevent separation.
Recipe Variations
Country Gravy is versatile and easy to customize. Here are some fun twists:
- Sausage-Only Gravy: Omit bacon and increase sausage to 12 ounces for a simpler flavor.
- Vegetarian Gravy: Use plant-based sausage and omit bacon, adding 1 teaspoon smoked paprika for smokiness.
- Gluten-Free: Replace flour with a gluten-free flour blend or 2-3 tablespoons cornstarch.
- Spicy Gravy: Add ¼ teaspoon extra cayenne or a dash of hot sauce with the milk.
- Creamy Deluxe: Substitute ½ cup milk with heavy cream for an extra-rich texture.
Conclusion: Savor the Southern Comfort!
Country Gravy is the sauce that brings rich, savory comfort to every dish it touches. With its creamy texture, smoky sausage and bacon, and subtle spice, it’s a perfect topping for biscuits, mashed potatoes, or fried chicken. Easy to make with a big flavor payoff, this gravy is sure to become a favorite. So, grab your skillet, whisk up this Southern classic, and enjoy a pour of hearty goodness. We’d love to hear how your gravy turns out—share your creations in the comments or on social media!
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How to Make Country Gravy
Description
Craving a creamy, meaty gravy to elevate your biscuits, mashed potatoes, or fried chicken? Country Gravy is a Southern staple, packed with the savory flavors of sausage, bacon, and green onions, creating a rich, velvety sauce that’s pure comfort. Perfect for breakfast, brunch, or hearty dinners, this gravy is simple to make and irresistibly delicious
Ingredients
Country Gravy uses pantry staples and fresh ingredients to create its signature rich, savory flavor. Here’s what you’ll need for 4 servings:
- 2 tablespoons unsalted butter: Forms the base for the roux and adds richness.
- 8 ounces breakfast sausage links, casings removed and meat broken up: Provides savory, meaty flavor.
- 4 strips bacon, sliced crosswise: Adds smoky depth and texture.
- ½ cup chopped green onions (light parts only), plus 1 tablespoon green parts for garnish: Contributes mild oniony flavor and a fresh garnish.
- â…“ cup packed all-purpose flour: Thickens the gravy.
- 2 ½ cups cold milk: Creates a creamy, smooth base.
- 1 pinch cayenne pepper, more for garnish: Adds a subtle spicy kick.
- Salt and freshly ground black pepper to taste: Enhances and balances flavors.
Why These Ingredients Matter
- Sausage and Bacon: Deliver the classic meaty, smoky flavor of country gravy.
- Flour and Milk: Form a creamy roux-based sauce for a velvety texture.
- Green Onions: Add a fresh, mild onion flavor to complement the richness.
- Cayenne: Provides a gentle heat to balance the creaminess.
Substitutions and Variations
- Sausage: Use ground pork, turkey sausage, or chorizo for a spicier twist.
- Bacon: Substitute with pancetta, turkey bacon, or omit for a lighter version (add 1 tablespoon extra butter).
- Milk: Replace with half-and-half for richer gravy or plant-based milk for a dairy-free version.
- Vegan Option: Use plant-based sausage, vegan bacon, vegan butter, and plant-based milk.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or cornstarch (use 2-3 tablespoons).
- Spicy Gravy: Increase cayenne to ¼ teaspoon or add a dash of hot sauce.
- Herb-Infused: Add ½ teaspoon dried thyme or sage with the flour for extra flavor.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons unsalted butter, 8 ounces breakfast sausage, 4 strips bacon, ½ cup chopped green onions (light parts) plus 1 tablespoon green parts, ⅓ cup all-purpose flour, 2 ½ cups cold milk, cayenne pepper, and salt and black pepper.
- Remove sausage casings and break up the meat; slice bacon crosswise; chop green onions, separating light and green parts.
Tip: Prep ingredients ahead to streamline cooking, as the process moves quickly.
Step 2: Cook the Meats
- Melt 2 tablespoons unsalted butter in a large skillet or saucepan over medium heat.
- Add 8 ounces breakfast sausage (casings removed, broken up) and 4 strips bacon (sliced crosswise).
- Cook, breaking sausage into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes.
Tip: Stir frequently to ensure even browning and prevent sticking.
Step 3: Add Green Onions
- Add ½ cup chopped green onions (light parts only) to the meat mixture.
- Sauté until soft, about 3 minutes.
Tip: Cook onions just until softened to retain their mild flavor.
Step 4: Make the Roux
- Stir â…“ cup packed all-purpose flour into the meat mixture, 1-2 tablespoons at a time, until fully combined and the mixture is pasty.
- Cook, stirring often, to remove the raw flour taste, 2-3 minutes.
Tip: Add flour gradually and stir constantly to avoid lumps.
Step 5: Add Milk and Thicken
- Whisk in 2 ½ cups cold milk, about 1 cup at a time, until fully combined.
- Continue whisking until the gravy begins to thicken, about 5 minutes.
- Increase heat to medium-high and bring to a simmer.
Tip: Use cold milk to prevent lumps and whisk vigorously for a smooth texture.
Step 6: Season and Simmer
- Season with a pinch of cayenne pepper, salt, and freshly ground black pepper to taste.
- Reduce heat to medium-low and simmer, stirring occasionally, until flavors blend and the gravy is thick, 10-15 minutes.
Tip: Taste and adjust seasoning carefully, as sausage and bacon can be salty.
Step 7: Serve
- Serve hot, garnished with 1 tablespoon chopped green onion (green parts) and an extra pinch of cayenne pepper.
- Spoon over biscuits, mashed potatoes, or fried chicken.
Tip: Serve immediately for the creamiest texture and best flavor.
FAQs
1. Why is my gravy lumpy?
Lumpy gravy results from adding flour or milk too quickly. Add flour gradually and whisk milk in slowly to ensure smoothness.
2. Can I use regular sausage?
Yes, any ground breakfast sausage works; adjust seasoning if using a spicier variety like chorizo.
3. Is this recipe gluten-free?
Not as written, but use gluten-free flour or cornstarch for a gluten-free version.
4. Why is my gravy too thin?
Thin gravy may need more simmering time or additional flour (1-2 tablespoons). Simmer uncovered to thicken.
5. Can I make this ahead?
Yes, make a day ahead and reheat with extra milk; or prep meats and onions in advance.
6. Can I use low-fat milk?
Yes, but whole milk or half-and-half gives the creamiest texture.
7. What are the health benefits of this dish?
Sausage and bacon provide protein, green onions add vitamins, but the dish is rich in fat and sodium—enjoy with a light main dish.