Country Gravy Like None Other

Country Gravy Like None Other

Ann S.

"Whether over hot biscuits, chicken fried steak, omelets or mashed potatoes, this country gravy is the best, or so I've been told many times by friends who ask for it when they come to our home."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 396 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large pot over medium heat. Cook and stir onion in hot butter until softened, about 3 minutes. Crumble pork sausage and spicy pork sausage into onion; cook and stir until sausage is browned and cooked through and onions are tender, 7 to 10 minutes.
  2. Stir flour, salt, and black pepper into sausage mixture, adding additional butter if mixture is too dry, and cook until flour begins to brown, about 5 minutes.
  3. Pour milk into sausage mixture, increase heat to high, and bring to a boil, stirring constantly, adding more milk if mixture is too thick. Reduce heat to low, cover the pot with a lid, and simmer, stirring occasionally, until flavors blend, about 20 minutes.

Footnotes

  • Cook's Notes:
  • Gravy can be held, covered, in a 200 degrees F (95 degrees C) oven for up to an hour before serving. You will have to add a little more milk because it will thicken while waiting to be served.
  • Gravy can also be made one day in advance and just reheated over low heat, stirring occasionally, or in a 300 degrees F (150 degrees C) oven for 20 to 30 minutes. If time allows, bring to room temperature before reheating.
  • Gravy freezes beautifully so make a full recipe while you're at it.

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

This was a great breakfast! I like the mix of spicy and mild sausage and the addition of minced onion. This added some nice flavor to traditional sausage gravy. Will make this again!

A very good basic recipe! I used Maple Venison Sausage only... The onions and salt and pepper was enough. I prefer Corn Starch to thicken my gravy.. otherwise you can't go wrong using this rec...

Made biscuits and gravy for the first time. This recipe is awesome. I probably should have added a little more milk. Having never made it before, I wasn't sure how much it would thicken while si...

I added some Italian spice blend, other than that followed the recipe as written.It was really good and filling. Next time i'm going to take a smaller portion, as I couldn't finish, and hubby ha...

Excellent! This was the first time I attempted homemade gravy. This recipe tasted just like the gravy my mom used to make!

The Best gravy I have ever had! I use all regular sasuage because we prefer it to hot but even that way the flavor is incredible! Huge hit with my entire family. I've made this over and over aga...

Other stories that may interest you