For a richer flavor, use half-and-half or heavy cream instead of milk. If you don't have fresh herbs, you can substitute dried herbs. Use about 1/2 teaspoon of each. For a spicier gravy, add more crushed red pepper flakes or a pinch of cayenne pepper. Make sure to scrape the bottom of the pan frequently while cooking the roux and gravy to prevent sticking and burning. If the gravy is too thin, simmer it for a few more minutes to allow it to thicken. If it's too thick, add a little more milk. This gravy can be made ahead of time and reheated gently over low heat, adding a little milk if needed to thin it out.
Country Sausage Gravy
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS732
A heartwarming, rustic gravy that transforms simple biscuits into a memorable breakfast. Savory sausage, fragrant herbs, and a touch of spice mingle in a creamy, comforting sauce. Perfect for lazy weekend mornings or a cozy brunch gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol118 mg
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Fiber1 g
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Protein20 g
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Saturated Fat25 g
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Sodium1389 mg
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Sugar8 g
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Fat60 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large skillet (preferably cast iron) over medium heat, crumble and cook the pork sausage, onion, green bell pepper, red pepper flakes, and garlic until the sausage is browned and cooked through. (Approximately 8-10 minutes).
02 Step
Recipe View Drain off most of the excess grease, leaving about 2 tablespoons in the skillet.
03 Step
Recipe View Add the butter to the skillet and let it melt, stirring to combine with the sausage mixture. Season with salt and pepper. (Approximately 1-2 minutes).
04 Step
Recipe View Gradually sprinkle the flour over the sausage mixture, stirring constantly to create a roux. Cook, stirring continuously, for about 3-5 minutes, until the roux is lightly golden brown. Be careful not to burn it!
05 Step
Recipe View Stir in the minced sage and thyme. (Approximately 1 minute).
06 Step
Recipe View Slowly pour in the milk, about 1/2 cup at a time, stirring constantly to prevent lumps from forming. (Approximately 5-7 minutes).
07 Step
Recipe View Bring the gravy to a simmer, then reduce heat to low. Add the chicken bouillon cubes (or powder) and continue to simmer, stirring occasionally, until the gravy has thickened to your desired consistency. (Approximately 5-10 minutes). If the gravy becomes too thick, add a little more milk to thin it out.
08 Step
Recipe View Taste and adjust seasoning with salt and pepper as needed.
09 Step
Recipe View Just before serving, stir in the fresh parsley. If the gravy is too thick, add an additional 1/4 cup of milk. (Approximately 1 minute).
10 Step
Recipe View Serve immediately over warm buttermilk biscuits.
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Augusta Quigley
Jul 30, 2024I added a little cayenne pepper for an extra kick. Delicious!
Marquise Monahan
May 26, 2024I've made this recipe several times now, and it's always a hit!
Eulalia Mohrsatterfield
Feb 14, 2024This is the best sausage gravy I've ever made! The fresh herbs really make a difference.
Cordie Homenick
Jul 17, 2023The instructions were clear and easy to follow. I especially appreciate the tip about cooking the roux until golden brown.
Joaquin Green
May 5, 2023My family loved this! It was so easy to make and tasted amazing over biscuits.