Recipe by Chef John
"This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits."
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breakfast sausage links, casings removed and meat broken up
strips bacon, sliced crosswise
chopped green onions (light parts only)
packed all-purpose flour
cayenne pepper, or to taste
salt and freshly ground black pepper to taste
2 1/2 cups
chopped green onion
cayenne pepper for garnish
THIS is exactly what I was looking for! There is a dive bar down the road from my home that serves the BEST biscuits & gravy for $4.00 a plate & this comes close to that :) The only way it could be better is if I was having this made & served for me with a Bloody Mary to wash it down....yup, I'm from Wisconsin!
I make mine with hot chub sausage and there's no need for the cayenne pepper. I learned how to make it from my Mother who in turn learned it from hers. Scratch biscuits are the perfect match for this gravy.
This was excellent over Chef John's buttermilk biscuits! I already have plans to use this over chicken fried steak too! So delicious! Thanks for sharing Chef John!
This is bar none, the best country gravy I've ever tasted. Followed recipe exactly.
This was the first time I ever used Bacon in my Sausage Gravy and it was AWESOME!!!! I left out the onions drained the fat and added 3 extra tablespoons of Wanna Be Butter in it's place. I also omitted the Cayenne Pepper and added a healthy amount of Cajun Seasoning instead... The only word that comes to mind for this recipe is... "AWESOME"!!!!
I was on my own for dinner and since my husband won't eat biscuits and gravy I decided that was what was for dinner. I went on a search for a country gravy recipe and am so glad I found this. I didn't have green onion on hand so I just finely diced some regular onions and sautéed them right along with the meat. I had to use extra milk since it was kind of thick for me but that was an easy fix. I like my country gravy to take on a slightly deeper color so I added a few drops of browning sauce. I added the cayenne but next time I'll leave it out - not my thing. Sausage and bacon combined with the onion takes country gravy to a whole new level! Loved it! Thanks Chef John!
I am gravy challenged and always have been and this turned out perfect for me. I used Johnsonville breakfast sausage and I wouldn't have it any other way. Hubs and I don't typically care for breakfast sausage due to the overwhelming flavor of sage but Johnsonville was the bomb hands down. This will be my go to white gravy. How can you go wrong with bacon after all???
You had me @ "cook sausage and bacon in the hot butter" How about putting the cayenne in the gravy and maybe some paprika on top for garnish?
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Country Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 223
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