I absolutely love and adore a delicious country breakfast sausage gravy! I simply cannot get enough. Growing up, biscuits and gravy were a staple on the weekends. I try to incorporate them into our weekends during busy weeks or when it’s time to wind down and enjoy some hearty comfort food. This recipe was originally a Pioneer Woman recipe. You can add your own toppings and twists, of course. Although, this is one that reminds us that simple can be just as delicious as complicated recipes.
Creamy, peppery, and rich, this Southern-style gravy is traditionally made with pan drippings from sausage mixed and combined with flour and milk. This recipe is so very easy and straightforward, yet it will surely wow those who get a chance to have it! If you’re looking for a topping for biscuits and gravy or your next breakfast skillet, you’ll want to save this creamy sauce country gravy recipe!
This recipe is ideal for brunch spreads, classic country-style meals, and weekend breakfasts, of course. Country gravy rarely goes out of style and is proof that simple food done right will always remain a favorite. Comforting, hearty, and timeless, this recipe always reminds me a bit of home growing up.
Why You’ll Love This Recipe
- Great for beginners: Even if you’re newer in the kitchen, you have to give this recipe a try! It’s great for beginners and non-foodies alike! I promise, you’ll get the hang of making it after just one try.
- Versatile: You can use either bacon or sausage drippings, depending on what you have available. However, the classic version of this recipe recommends using ground sausage.
- Comforting: This is one of the most comforting recipes I can recommend if you’re serving brunch or enjoying a lazy weekend Sunday!
- Kid-Friendly: This is also one of my favorite dishes to make for the whole family, as it’s entirely kid-friendly and husband approved.
Ingredient Notes & Substitutions
Mild ground sausage: I recommend using traditional ground sausage with this recipe. However, you can also kick the spice up a bit by using spicy ground sausage or by adding a dash of cayenne pepper into the gravy mixture as you go.
Garlic powder: You do not require garlic powder to make this recipe a hit in your home. Whether you prefer it simpler or if you’re not a fan of garlic, you can feel free to omit this once you get started.
All-purpose flour: All-purpose flour is highly recommended when you are making country gravy. Almond and coconut flour will change the texture and outcome of this gravy. However, you may be able to use a specialty flour that is gluten-free if you are GF.
Whole milk: I typically recommend using whole milk with this recipe. However, you can also use traditional 2%, almond milk, or half-and-half. Just keep in mind that doing so will likely change the texture of the gravy (it will be thinner than usual).
Tips for Success
Use traditional mild sausage for the most comforting flavor! If you want a spicier kick, you can use spicy sausage instead of using cayenne pepper for a peppery taste.
Storage & Reheating
Another great aspect of this recipe is the ability to store and reheat it for future use. Once the gravy is cooled, you can then place the sausage gravy into an airtight container for 3-4 days in your refrigerator.
You can also store this sausage gravy in your freezer for up to 2-3 months using airtight containers. Always be sure to cool your gravy entirely before placing it into a container that’s optimal for your freezer.
To reheat, allow your sausage gravy to sit on the counter and come close to room temperature. You can reheat this gravy in a microwave-safe bowl for 2-3 minutes per serving. You can also reheat this gravy on the stove over medium heat for a few minutes, or until it’s warmed through.
Serving Suggestions
In this house, we love to serve biscuits and gravy as a complete meal. There’s something so comforting and nostalgic about it. However, you can also pair your sausage gravy with other breakfast and brunch foods, such as chorizo and eggs or easy basted eggs for beginners. No matter your level of cooking, there is always something you can pair with this country gravy recipe!
Notes
It’s possible to use pan drippings from bacon for this gravy. However, the taste and texture may change a bit! For a classic country gravy, stick with mild ground sausage.
Country Breakfast Gravy
Ingredients
- 1 lb. Ground Breakfast Sausage Hot or Mild
- 1/3 cup All-Purpose Flour
- 3 to 4 cups Whole Milk depending on desired thickness
- 1/2 tsp Dried Sage adds a classic “Sunday morning” herbal note
- 1/2 tsp Freshly Cracked Black Pepper the pre-ground stuff lacks the essential oils for a true “peppery” kick
- 1/4 tsp Garlic Powder
- A pinch of Red Pepper Flakes optional, for extra warmth
- Salt to taste
Instructions
- In a large heavy-bottomed skillet (cast iron is best), brown the sausage over medium-high heat. Use a spatula to break the meat into very small, uniform crumbles.
- Do not drain the fat! The rendered sausage drippings are the flavor base for your roux. If your sausage was very lean, add 1 tablespoon of butter to ensure there is enough fat to absorb the flour.
- Sprinkle the flour, dried sage, garlic powder, and black pepper over the cooked sausage. Stir constantly for 2 minutes. This “toasts” the flour and allows the heat to wake up the oils in the pepper and sage.
- Slowly whisk in the milk, one cup at a time. By adding it gradually, you prevent lumps from forming and create a smoother emulsion between the fat and the liquid.
- Reduce the heat to medium-low. Continue to cook, stirring frequently, until the gravy reaches a thick, velvety consistency that easily coats the back of a spoon. If it becomes too thick, whisk in a splash more milk.
- Taste the gravy before adding salt; many breakfast sausages are already quite salty. Adjust the salt and pepper to your preference.
