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 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!
I'm from Mississippi, and as we say here in the deep south "Honey hush! This is so good it will make you want to slap your grandma.;)
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!
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"!!!!
* 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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