How to make: Country Sausage Gravy

Good Morning!!

After doing a brief peruse of the internet for proper quantities (for your benefit; I tend to not measure things) for Country Sausage Gravy, I was completely and totally bewildered and stumped by the many top recipes for Sausage Gravy that incorporate the entire pound of sausage into the gravy.


Why, why would any family who raised their cherished pig (not pet, mind you – this is food) through the winter and the summer and then slaughter that pig in the fall.  Then, following time-honored traditions, made smoked hanging hams that would cure throughout the winter and spring.  After butchering the rest of the pig and using up all of the pig, why, why do you think that the person who went to all the trouble of tending, raising, and butchering said pig would allow any part of their sausage to get swept up into a milk gravy?

No, sirree!!

Country Sausage Gravy is Economics 101.  You slice your sausage and fry it up in a heavy pan (cast iron or enamel cast iron is best).  Once all the sausage is cooked, your good cast iron is now full of sausage drippings and little browned bits of sausage – if you’re lucky, that is.  Even if your not, you utilize those pan drippings and transform them into a special treat to go  WITH that fabulous sausage you just worked so hard to make, you add a little flour, a little milk from Bessie out there, and

Voila!  Country Sausage Gravy to go with those Biscuits and that fabulous Country Sausage.

Or French Garlic Sausage, as we used today.

To make your Sausage Gravy you will need:

  • 1 pound of fresh (not smoked) breakfast sausage, sliced
  • 1/4 cup all purpose flour
  • 2 cups milk
  • salt and fresh black pepper, to taste
  • 1/8 teaspoon cayenne, optional

Slice 1 pound sausage into patties.  If you are using your own fresh sausage, shape into patties.  Cook thoroughly in a skillet.  Remove and drain on paper towels. Stir flour into 4 tablespoons drippings in skillet and cook about 2 minutes, stirring constantly. Add milk and cook about 5 minutes until thickened and bubbly. Add additional milk if gravy seems too thick. Season with salt and pepper, and optional cayenne.  Serve immediately over hot biscuits.

I’m going to go eat now!

Here is my recipe for the best biscuits ever:

Here is my recipe for the French Garlic Sausage:

and for our Breakfast Sausage:

If you can find White Lily flour, they will always turn out well.  Stick to buttermilk; plain milk does not rise as high.

This is also good over chicken fried steak.



My homemade French Garlic Sausage, pan-fried.


Added a little butter, and whisking in the flour to make a light roux for the gravy.



The gravy is just starting to simmer…

*Thanks for letting me rant here.  I feel a little qualified to rant here as we do make our own sausage, and, folks, it’s a lot of work!!!  But so good.  As much as I love milk gravy, I can’t imagine enveloping all of the sausage into this gravy.  I also spent a summer in Tennessee.  The wonderful breakfast cook at the university we stayed at had sausage gravy every single day.  Unwittingly, I gained 20 pounds – mostly because of that gravy.  Since I had access to the kitchen (even back then), he taught me how to the gravy – the way he makes it at home.  It was just the way he served it to us.  Waste not, want not.  These days, it’s a special treat (like once or twice a year!!)


And is now properly thickened. It it thickens too much, you can add a little milk or water to thin.

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