Skip to main content New<> this month
Get the Allrecipes magazine

Country Gravy Like None Other

Rated as 4.75 out of 5 Stars

"Whether over hot biscuits, chicken fried steak, omelets or mashed potatoes, this country gravy is the best, or so I've been told many times by friends who ask for it when they come to our home."
Added to shopping list. Go to shopping list.


50 m servings 396
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Melt butter in a large pot over medium heat. Cook and stir onion in hot butter until softened, about 3 minutes. Crumble pork sausage and spicy pork sausage into onion; cook and stir until sausage is browned and cooked through and onions are tender, 7 to 10 minutes.
  2. Stir flour, salt, and black pepper into sausage mixture, adding additional butter if mixture is too dry, and cook until flour begins to brown, about 5 minutes.
  3. Pour milk into sausage mixture, increase heat to high, and bring to a boil, stirring constantly, adding more milk if mixture is too thick. Reduce heat to low, cover the pot with a lid, and simmer, stirring occasionally, until flavors blend, about 20 minutes.


  • Cook's Notes:
  • Gravy can be held, covered, in a 200 degrees F (95 degrees C) oven for up to an hour before serving. You will have to add a little more milk because it will thicken while waiting to be served.
  • Gravy can also be made one day in advance and just reheated over low heat, stirring occasionally, or in a 300 degrees F (150 degrees C) oven for 20 to 30 minutes. If time allows, bring to room temperature before reheating.
  • Gravy freezes beautifully so make a full recipe while you're at it.

Nutrition Facts

Per Serving: 396 calories; 24.8 22.9 19.3 71 923 Full nutrition

Explore more


Read all reviews 8
Most helpful
Most positive
Least positive

This was a great breakfast! I like the mix of spicy and mild sausage and the addition of minced onion. This added some nice flavor to traditional sausage gravy. Will make this again!

A very good basic recipe! I used Maple Venison Sausage only... The onions and salt and pepper was enough. I prefer Corn Starch to thicken my gravy.. otherwise you can't go wrong using this rec...

Made it Loved it! However didn't use as much sausage as called for and I forgot the butter but I loved it. Must try recipe.

Family doesn't care for onions in gravy. Used Carnation can milk plus a can of water.

Made biscuits and gravy for the first time. This recipe is awesome. I probably should have added a little more milk. Having never made it before, I wasn't sure how much it would thicken while si...

I added some Italian spice blend, other than that followed the recipe as written.It was really good and filling. Next time i'm going to take a smaller portion, as I couldn't finish, and hubby ha...

Excellent! This was the first time I attempted homemade gravy. This recipe tasted just like the gravy my mom used to make!

The Best gravy I have ever had! I use all regular sasuage because we prefer it to hot but even that way the flavor is incredible! Huge hit with my entire family. I've made this over and over aga...