Country Sausage Gravy

Total Time
Prep 20 mins
Cook 15 mins

Growing up, we ate this gravy over slices of white bread, sliced ripe tomatoes, scrambled eggs and, of course, biscuits. Sometimes I use maple sausage, sometimes I add 1/4 cup of minced onions and sometimes I add a shake of crushed red pepper. Use your imagination!

Ingredients Nutrition


  1. Brown the pork sausage in a large skillet over medium-high heat.
  2. Set aside, leaving the drippings in the skillet.
  3. Stir the butter or bacon grease into the sausage drippings.
  4. Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
  5. Gradually whisk the milk into skillet.
  6. Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
  7. Season with salt and pepper.
  8. Reduce the heat and simmer for about 15 more minutes.


Most Helpful

Thanks so much for sharing this wonderful recipe! I found this & made it the next morning for hubby, which is rare for me--I tend to "mull over" a recipe carefully b/f taking it into the kitchen! I used homemade turkey sausage which I cooked beforehand, then melted 1 tbsp light butter & used the whole amt of milk directed in recipe. Actually, I ended up needing to add a few more tbsp of milk to keep it creamy, but I think that was cuz I simmered it on too high of heat at first. I added more salt & pepper cuz hubby likes that, and served it over a toasted whole wheat English muffin. He loved it & was so happy to have found this for him. Thanks again!

LUVMY2BOYS March 18, 2011

Wonderful recipe! And i think 3 cups of milk is perfect due to the longer it sits the thicker it gets! Very, Very yummy!! :O)

Chef of homecooking January 20, 2010

Back in 1980 when I was in my mid-teens, my family traveled through the South. We stopped for breakfast at a little place that was part of a gas station. It was called 'Cracker Barrel' (how I wish we would have bought stock that day!) When we sat down we were served a big platter of biscuits and 'sawmill' gravy. Being the mid-westerners we were, we didn't have a clue what this was all about, but after one bite we were hooked! I explained to the waitress, who thought we must have been from Mars not to know what biscuits and gravy was, we were from and she explained how to make it. I became the 'Sawmill gravy' maker in my family. Now almost 30 years later, I can tell you that this is THE best I have ever made. It is simple, but it's the simplicity that makes it so good. Forget the dash of this and dash of that, the onion, the garlic - just follow this - yes, including the bacon grease - you won't be disappointed!

TransplantedHusker August 27, 2009

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