Country Gravy (Even Grandma Would Be Jealous Of)

“This is a beautiful example of a 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.”


  • 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


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 the mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove the 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 the 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.

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