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
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.
Servings 4 servings
Calories 658kcal
Ingredients
For the gravy
- 4 slices bacon
- 1 pound pork sausage crumbled
- ½ stick unsalted butter
- 1 small red onion chopped
- 1 tablespoon garlic minced
- 4 tablespoons all-purpose flour or more
- 2 cups milk or more
- 1 cube chicken bouillon crumbled
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ½ teaspoon cayenne
- 1 teaspoon Worcestershire sauce
- 1 tablespoon 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.
Nutrition
Calories: 658kcal | Carbohydrates: 16g | Protein: 25g | Fat: 54g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 939mg | Potassium: 579mg | Fiber: 1g | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 2mg
Nutritional values are approximate.
