Country Gravy

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A simple and flavorful Southern Country Gravy recipe made with butter.


Country Gravy

A quick and simple way to create Country Gravy from scratch – This is a classic example of old-school American country cooking. There are a lot of variations, and this is my favorite. Country gravy goes on Oven-Fried Chicken, Alton’s Chicken-Fried Steak, and Potato-Sour Cream Biscuits.

  • Author: Chef John
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50


  • 2 tablespoons butter
  • 8 ounces breakfast sausage links, casings removed and meat broken up
  • 4 strips bacon, sliced crosswise
  • 1/2 cup chopped green onions (light parts only)
  • 1/3 cup packed all-purpose flour
  • 1 pinch cayenne pepper, or to taste
  • salt and freshly ground black pepper to taste
  • 2 1/2 cups cold milk
  • 1 tablespoon chopped green onion
  • 1 pinch cayenne pepper for garnish


  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.


  • Serving Size: 4
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