There are some recipes that just feel like home, and Country Gravy is one of them. Creamy, savory, and wonderfully comforting, this classic white gravy is made with simple ingredients you probably already have in the kitchen. Spoon it over warm biscuits for a traditional Southern breakfast, or use it to turn fried chicken, mashed potatoes, or country-fried steak into a hearty comfort-food meal.
Making homemade country gravy is much easier than you might think. The basic technique starts with making a simple roux, then gradually adding milk while stirring until the mixture becomes smooth and creamy. Season it with salt and pepper, and you have a rich, flavorful gravy that’s ready to serve.
The beauty of a good country white gravy is its versatility. It doesn’t need fancy ingredients or complicated cooking techniques, which makes it a great recipe to have on hand when you want something comforting without spending hours in the kitchen. You can keep it simple for a classic white gravy or add cooked sausage to turn it into the familiar breakfast favorite, sausage gravy.
Of course, one of the most popular ways to enjoy country gravy is spooned generously over warm, fluffy biscuits. The creamy gravy soaks into the biscuits, creating the kind of hearty breakfast that’s perfect with a cup of hot coffee. It’s also delicious served with chicken-fried steak, fried chicken, mashed potatoes, or other Southern-inspired dishes.
If you’ve never made homemade white gravy before, don’t let the idea of making a roux intimidate you. Once you understand the basic technique, you’ll see just how simple it is. Keep the heat moderate, add the milk gradually, and stir as the gravy thickens.
This easy country gravy recipe is a classic worth knowing. With inexpensive ingredients and a few simple steps, you can make a creamy, comforting gravy that’s perfect for breakfast, dinner, or anytime you’re craving a little homemade Southern comfort.
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Country Gravy
- Total Time: :50
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prep Time: :15
- Cook Time: :35
- Category: Breakfast
- Method: Stovetop