This is a beautiful example of 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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

362 calories; protein 17.4g 35% DV; carbohydrates 16.7g 5% DV; fat 24.8g 38% DV; cholesterol 69.6mg 23% DV; sodium 856.5mg 34% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2014
THIS is exactly what I was looking for! There is a dive bar down the road from my home that serves the BEST biscuits & gravy for $4.00 a plate & this comes close to that :) The only way it could be better is if I was having this made & served for me with a Bloody Mary to wash it down....yup, I'm from Wisconsin! Read More
(93)

Most helpful critical review

Rating: 2 stars
12/12/2014
I make mine with hot chub sausage and there's no need for the cayenne pepper. I learned how to make it from my Mother who in turn learned it from hers. Scratch biscuits are the perfect match for this gravy. Read More
(5)
138 Ratings
  • 5 star values: 113
  • 4 star values: 22
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/19/2014
THIS is exactly what I was looking for! There is a dive bar down the road from my home that serves the BEST biscuits & gravy for $4.00 a plate & this comes close to that :) The only way it could be better is if I was having this made & served for me with a Bloody Mary to wash it down....yup, I'm from Wisconsin! Read More
(93)
Rating: 5 stars
03/21/2014
This was excellent over Chef John's buttermilk biscuits! I already have plans to use this over chicken fried steak too! So delicious! Thanks for sharing Chef John! Read More
(40)
Rating: 5 stars
12/08/2014
This is bar none, the best country gravy I've ever tasted. Followed recipe exactly. Read More
(34)
Advertisement
Rating: 5 stars
05/10/2014
You had me @ "cook sausage and bacon in the hot butter" How about putting the cayenne in the gravy and maybe some paprika on top for garnish? Read More
(22)
Rating: 5 stars
10/05/2014
I was on my own for dinner and since my husband won't eat biscuits and gravy I decided that was what was for dinner. I went on a search for a country gravy recipe and am so glad I found this. I didn't have green onion on hand so I just finely diced some regular onions and sautéed them right along with the meat. I had to use extra milk since it was kind of thick for me but that was an easy fix. I like my country gravy to take on a slightly deeper color so I added a few drops of browning sauce. I added the cayenne but next time I'll leave it out - not my thing. Sausage and bacon combined with the onion takes country gravy to a whole new level! Loved it! Thanks Chef John! Read More
(20)
Rating: 5 stars
03/29/2014
This was the first time I ever used Bacon in my Sausage Gravy and it was AWESOME!!!! I left out the onions drained the fat and added 3 extra tablespoons of Wanna Be Butter in it's place. I also omitted the Cayenne Pepper and added a healthy amount of Cajun Seasoning instead... The only word that comes to mind for this recipe is... "AWESOME"!!!! Read More
(18)
Advertisement
Rating: 5 stars
10/20/2014
I am gravy challenged and always have been and this turned out perfect for me. I used Johnsonville breakfast sausage and I wouldn't have it any other way. Hubs and I don't typically care for breakfast sausage due to the overwhelming flavor of sage but Johnsonville was the bomb hands down. This will be my go to white gravy. How can you go wrong with bacon after all??? Read More
(17)
Rating: 5 stars
12/08/2014
Yummy! It's a little different from my family's recipe as far as ingredients are concerned but it came out super tasty with great texture and we'll be having this again soon. Read More
(12)
Rating: 4 stars
03/08/2014
I'm from Mississippi and as we say here in the deep south "Honey hush! This is so good it will make you want to slap your grandma.;) Read More
(11)
Rating: 2 stars
12/12/2014
I make mine with hot chub sausage and there's no need for the cayenne pepper. I learned how to make it from my Mother who in turn learned it from hers. Scratch biscuits are the perfect match for this gravy. Read More
(5)