Country Sausage Gravy Recipe - Allrecipes.com
Country Sausage Gravy Recipe
  • READY IN 35 mins

Country Sausage Gravy

Read Reviews (98)

"This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits. If you can, avoid using dried herbs. Fresh herbs add much more flavor." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 4 servings Change Servings
Check All Add to Shopping List

Directions

  1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2003

I love contry gravy and this one is really good. The texture and taste is better if you let it sit about 15 minutes and reheat and serve. Thanks you.

— 
Most Helpful Critical Review
Dec 20, 2010

Only giving this three stars because the extra work is not worth it. It is good, but not the real deal. And PARSLEY???

— 
Apr 21, 2003

This is, by far, the best gravy I have EVER had! And I live in West Texcas!! Easy and colorful and rich. Try adding some color with some red bell pepper or orange (if you can get them cheap) We buy our peppers cheap and freeze them after cutting. Also, green onions are great with this gravy! It's not just for breakfast, either!!!

— 
Oct 14, 2007

This is absolutely awesome. I am not a sausage gravy person...white sauce and crumbled Jimmy Dean just don't turn the crank, ya know? But my family loves it so I tried this recipe. It is out of this world. I used sage flavored sausage and dried thyme...also added a pinch of dried ginger as was suggested. I did cut the onion and pepper down significantly...i used 1/4 c red banana pepper and 1/2 c finely chopped onion...don't skip the parsley at the end...it is a nice touch. I like the heat of the cayenne, but that is up to you. I also substituted an envelope of McCormick Sausage Gravy mix for the flour. Be prepared to add some extra milk. I served with homemade granola, fresh fruit and yogurt (made me feel better about serving the heart attack biscuits). This is now in my brunch repertiore!

— 
May 29, 2007

THANKS! GREAT RECIPE......I've been trying to make sausage gravy for 14 years (city girl marries country man) and finally my husband gave me a standing ovation after I put this recipe on the table.

— 
Dec 21, 2003

this is the best gravy we've ever had! i didn't have a green bell pepper but it was good without it. i had to use dry herbs, so i lessened the amounts (1/3 tsp dried sage & half that amount of dried thyme because it's more potent) and added them earlier in the cooking. just add a sprinkle of parsley. 1/4 cup is way too much for my taste. if i ever get fresh herbs, i'll use them in this recipe. i'm sure it's even better with fresh herbs. this recipe tastes amazing. thank you!

— 
May 12, 2003

This would have been a GREAT supper, except I let my husband get the SPICY sausage instead of regular sausage. It was so hot that even HE wouldn't eat it, but you could taste the underlying gravy and it was FABULOUS!

— 
Mar 03, 2003

This was very good, except that I found that the crushed red pepper made it VERY spicy. I recommend leaving that out.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 60.1 g
  • 93%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 1389 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Ham and Shrimp Gravy

See how to make shrimp and grits.

Play Video
Ham & Red Eye Gravy

See a delicious way to use up leftover smoked ham and coffee!

Play Video
Breakfast Sausage

See how easy it is to make breakfast pork sausage from scratch.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States