Published Mar 30th
Country Sausage Gravy
Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 servings Calories 700.1

This is a family favorite that my dad taught me long ago. It’s very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.

Recipe Ingredients

  • 1 pound pork sausage
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 2 cups milk, divided
  • 2 cubes chicken bouillon
  • ¼ cup minced fresh parsley

Cooking Directions

  1. 1 In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  2. 2 Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  3. 3 Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  4. 4 Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Nutrition Facts

  • Calories 700.1
  • Carbohydrate 20.3 g
  • Cholesterol 117.8 mg
  • Fat 60.1 g
  • Fiber 1.4 g
  • Protein 19.7 g
  • Saturated Fat 25.3 g
  • Sodium 1389.3 mg
  • Sugar 8.1 g

Chef's Notes

If you can, avoid using dried herbs. Fresh herbs add much more flavor.


  1. Too many extra seasonings for me. My husband and I prefer the traditional southern sausage gravy
  2. This is absolutely awesome. I am not a sausage gravy person...white sauce and crumbled Jimmy Dean just don't turn the crank, ya know? But my family loves it so I tried this recipe. It is out of this world. I used sage flavored sausage and dried thyme...also added a pinch of dried ginger as was - Read more ...
  3. THANKS! GREAT RECIPE......I've been trying to make sausage gravy for 14 years (city girl marries country man) and finally my husband gave me a standing ovation after I put this recipe on the table.
  4. this is the best gravy we've ever had! i didn't have a green bell pepper but it was good without it. i had to use dry herbs, so i lessened the amounts (1/3 tsp dried sage & half that amount of dried thyme because it's more potent) and added them earlier in the cooking. just - Read more ...
  5. Excellent! I use this recipe soley now whenever I make sausage gravy.
  6. This would have been a GREAT supper, except I let my husband get the SPICY sausage instead of regular sausage. It was so hot that even HE wouldn't eat it, but you could taste the underlying gravy and it was FABULOUS!
  7. This is by far the best gravy I have EVER had! And I live in West Texcas!! Easy and colorful and rich. Try adding some color with some red bell pepper or orange (if you can get them cheap) We buy our peppers cheap and freeze them after cutting. Also green onions are great with - Read more ...
  8. I love contry gravy and this one is really good. The texture and taste is better if you let it sit about 15 minutes and reheat and serve. Thanks you.