Country gravy made with sausage is made by browning your favorite loose sausage, milk and thickened with a roux of flour and pan drippings. On the table in less than 20 minutes and perfect poured over homemade biscuits, and served along with breakfast sausage.
Jump to:
- ✨ Here is why this recipe is amazing:
- 🐖 Ingredients needed:
- 📝 Ingredient notes:
- 🍳 How to make the best sausage gravy, basic instructions
- 📷 How to make southern-style sawmill gravy, photo instructions
- ❄️ Storage Tips
- ♨️ Reheating Instructions
- 📝 Frequently asked questions, answers and tips:
- Country Gravy With Sausage
- 👩🏻🍳 Sarah Mock
✨ Here is why this recipe is amazing:
- Simple ingredients allow the flavors of this homemade white country gravy to shine through.
- Go beyond breakfast and spoon this country sausage gravy over fried chicken, chicken tenders, or pan-fried pork chops for the ultimate comfort food.
- Make a double batch of this delicious gravy, and store in an airtight container and reheat it to have a hot breakfast all week.
🐖 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- 16 oz sausage roll mild or your favorite flavor
- ⅓ c flour
- 2 ½ c milk
- 1 tablespoon ground white pepper (optional)
📝 Ingredient notes:
- Sausage: this may be labeled as breakfast sausage, bulk sausage or roll sausage in your grocery store. You are looking for the sausage that does not have an outer casing on it. This is not link sausage.
- Flour : all-purpose flour is used. Read up on why different flours have different purposes in my baking terms article.
- Milk - I use 2% milk but any milk you have on hand will work. If you are feeling extra fancy you can substitute in whole milk or heavy cream but watch that it may thicken faster than you were expecting.
🍳 How to make the best sausage gravy, basic instructions
- Brown the sausage until no longer pink.
- Sprinkle flour over the cooked sausage and sausage drippings. Cook until the flour taste cooks out.
- Slowly add the milk and stir, cook until thick.
- Adjust seasoning.
📷 How to make southern-style sawmill gravy, photo instructions
- In a large skillet, over medium-high heat, cook the sausage.
2. Use a wooden spoon or a spatula to break part the sausage as it cooks.
3. The sausage is done when it is no longer pink.
4. Reduce to medium heat and sprinkle the flour over the cooked sausage and the pan drippings.
5. Stir and allow the raw flour taste to cook out for 1-2 minutes.
6. Slowly pour the milk into the skillet, mixing and whisking until everything has combined. Now is the time to add your pepper to the white gravy.
7. Turn your heat to low and allow the creamy gravy to bubble and reduce.
8. Once you have reached your desired thickness, check for seasoning and adjust with salt and pepper.
❄️ Storage Tips
Cool completely before storing in a closed container in the refrigerator for up to 5 days.
♨️ Reheating Instructions
Add the cold gravy to a shallow pan and over medium heat whisk the gravy, adding a splash of milk or stock to loosen the gravy, if needed.
📝 Frequently asked questions, answers and tips:
If your gravy has gotten to thick and pasty add a splash of milk or a bit of chicken broth to the gravy, and stir over medium-low heat until the gravy is at your desired consistency.
This recipe calls for white pepper and in my opinion, that is just for aesthetics. If I am making my country gravy recipe and ground black pepper is the only pepper available, I will use it! be sure to adjust the amount of pepper to meet your tastes. Some people like more of a pepper gravy than others.
Country Gravy With Sausage
Ingredients
- 16 oz sausage ground, mild or hot
- ⅓ c flour all pourpose
- 2 ½ c milk
- 1 tablespoon white pepper
Instructions
- In a large skillet, over medium-high heat, cook the sausage until it is no longer pink, Use a wooden spoon or a spatula to break part the sausage as it cooks.16 oz sausage
- Reduce to medium heat and sprinkle the flour over the cooked sausage and the pan drippings.⅓ c flour
- Stir and allow the raw flour taste to cook out for 1-2 minutes.
- Slowly pour the milk into the skillet, mixing and whisking until everything has combined. Now is the time to add your pepper to the white gravy.2 ½ c milk
- Turn your heat to low and allow the creamy gravy to bubble and reduce.
- Once you have reached your desired thickness, check for seasoning and adjust with salt and pepper.1 tablespoon white pepper
- Serve and enjoy!
Nutrition
👩🏻🍳 Sarah Mock
Founder & Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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