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How to Make Country Gravy

How to Make Country Gravy

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Chef John

Chef John

This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.

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Nutrition

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  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
  2. Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
  3. Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
  4. Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.
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Reviews

VAR122
4

VAR122

2/19/2014

THIS is exactly what I was looking for! There is a dive bar down the road from my home that serves the BEST biscuits & gravy for $4.00 a plate & this comes close to that :) The only way it could be better is if I was having this made & served for me with a Bloody Mary to wash it down....yup, I'm from Wisconsin!

Janet Shum
2

Janet Shum

3/21/2014

This was excellent over Chef John's buttermilk biscuits! I already have plans to use this over chicken fried steak too! So delicious! Thanks for sharing Chef John!

IamNirdesh
1

IamNirdesh

3/29/2014

This was the first time I ever used Bacon in my Sausage Gravy and it was AWESOME!!!! I left out the onions drained the fat and added 3 extra tablespoons of Wanna Be Butter in it's place. I also omitted the Cayenne Pepper and added a healthy amount of Cajun Seasoning instead... The only word that comes to mind for this recipe is... "AWESOME"!!!!

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