Country Sausage Gravy

Country Sausage Gravy


"This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits. If you can, avoid using dried herbs. Fresh herbs add much more flavor."


35 m servings 700 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 60.1 g
  • 93%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 1389 mg
  • 56%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
  • profile image

Your rating



  1. 162 Ratings


This is absolutely awesome. I am not a sausage gravy person...white sauce and crumbled Jimmy Dean just don't turn the crank, ya know? But my family loves it so I tried this recipe. It is out ...

I love contry gravy and this one is really good. The texture and taste is better if you let it sit about 15 minutes and reheat and serve. Thanks you.

This is, by far, the best gravy I have EVER had! And I live in West Texcas!! Easy and colorful and rich. Try adding some color with some red bell pepper or orange (if you can get them cheap) ...

THANKS! GREAT RECIPE......I've been trying to make sausage gravy for 14 years (city girl marries country man) and finally my husband gave me a standing ovation after I put this recipe on the tab...

this is the best gravy we've ever had! i didn't have a green bell pepper but it was good without it. i had to use dry herbs, so i lessened the amounts (1/3 tsp dried sage & half that amount of d...

This would have been a GREAT supper, except I let my husband get the SPICY sausage instead of regular sausage. It was so hot that even HE wouldn't eat it, but you could taste the underlying grav...

This was very good, except that I found that the crushed red pepper made it VERY spicy. I recommend leaving that out.

Too many extra seasonings for me. My husband and I prefer the traditional southern sausage gravy

Excellent! I use this recipe soley now whenever I make sausage gravy.