Country Sausage Gravy

There is truly no gravy like this country sausage gravy. It may seem like a lot of ingredients, but it is beyond worth the time. Creamy, meaty (sausage AND bacon!) and packed full of great flavors. Amazing flavors, unlike any gravy I’ve ever had.

I like to make this gravy in a large cast iron skillet over charcoal. There’s just something about being outside early in the morning cooking up a big batch of gravy for breakfast over a hot charcoal fire. Of course you can cook it just as easily on the stove top.
Country Sausage GravyI usually serve this gravy over biscuits, but it would be incredible on a chicken-fried steak. For that matter, it’d be incredible on anything that requires sausage gravy.

Country Sausage Gravy

Course Gravy
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the gravy

  • 4 slices thick-cut bacon
  • 1 pound bulk pork sausage crumbled
  • 1/2 stick unsalted butter
  • 1 small red onion chopped
  • 1 tablespoon garlic minced
  • 4 tablespoons or more all-purpose flour
  • 2 cups or more milk
  • 1 chicken bouillon cube crumbled
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons green onion chopped

Serving suggestions

  • Hot baked biscuits
  • Chicken-fried steak

Instructions

  • Note: You can make this wonderful gravy on the grill (using direct and indirect cooking) or stove.
  • Heat a large (cast-iron is best) skillet over lit charcoal (direct heat) or on the stove top over medium-high heat.
  • Add bacon and cook until crispy. Remove to paper towel-lined plate.
  • Add the crumbled sausage and cook until browned, stirring often. Remove to a large bowl. Crumble the bacon and add to the cooked sausage.
  • Add the butter to skillet and melt.
  • Add in the onion and cook until just soft.
  • Add the garlic and cook for 1 minute.
  • If cooking on the grill, move the skillet to indirect heat. On the stove, reduce heat to medium-low.
  • Add flour, a little at a time. Mix, and add more flour. Cook until blonde in color. If too thin, add a bit more flour.
  • Add the milk 1/2 cup at a time, mixing. Continue cooking until thickened.
  • Add the chicken bouillon cube and stir.
  • Add in the sage, thyme, and cayenne. Mix well.
  • Add salt and pepper to taste, along with the Worcestershire sauce, parsley, and green onion.
  • Add in the sausage and bacon mixture. Stir and add more milk if the gravy is too thick.
  • Serve over hot biscuits or chicken-fried steak.

1 thought on “Country Sausage Gravy

  1. Great article for Gravy. One thing, if I may add, is when you add your flour to the grease and butter, be sure to cook the flour mixture without burning it. When I first started making gravy, I would add my milk as soon as the flour and butter mixed. My gravies always had a flour taste. Now I cook the flour, stirring constantly for about 1 minute on medium heat.

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