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.
I 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
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
- Hot baked biscuits
- Chicken-fried steak
- 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.