Homemade Country Gravy

Why You Will Love This Homemade Country Gravy

You are going to love this homemade country gravy because it is simple, savory, and so comforting. This gravy is a true Southern staple, and it doesn't take much more than a few ingredients to put a huge smile on your face (and your family's!). It’s rich, creamy, and packed with that seasoned sausage flavor that makes breakfast feel special.

Ingredients

• Ground Pork Country Sausage: This is the heart of the gravy! It provides that salty, peppery base we’re looking for.
• Butter: Combined with the sausage grease, this creates the fat we need for our roux.
• All-Purpose Flour: This thickens the gravy.
• Milk: The liquid base that turns our roux into a smooth, creamy sauce.
• Heavy Whipping Cream: Just a tablespoon makes the gravy smooth.
• Salt & Pepper: Essential for seasoning. Don't be shy with the pepper, that's the "country" way!

How to Make Homemade Country Gravy

First, get your ground pork country sausage into a large pan over medium heat. Use a meat masher or your favorite kitchen utensil to break the meat down into small chunks. Cook it until it’s browned and cooked all the way through. Once it’s done, remove the meat from the pan and set it aside, but do not wipe out the pan! We want to leave all that tasty grease behind because that’s where the flavor lives.

Add your half stick of butter to the pan with the grease and let it melt. Once it’s bubbling, slowly whisk in the flour. You’ll want to whisk continuously to keep the roux from clumping up or burning. Keep going until it becomes a smooth, paste-like consistency. Now, slowly whisk in your milk. It’s going to look a little loose at first, but don’t worry, it will thicken up as you keep stirring!

Pour in that tablespoon of heavy whipping cream and add salt and pepper to taste. Keep whisking over medium heat until the gravy reaches your desired thickness. Once it’s nice and creamy, turn off the heat and stir the sausage back in. Mix it all together until it's well combined and serve it hot (preferably over my Homemade Buttermilk Biscuits!)

Tips for the Best Homemade Country Gravy

• When adding your milk to the roux, go slow! Adding it a little at a time and whisking constantly is the best way to avoid a lumpy gravy.
• If your gravy gets too thick while sitting, just whisk in a tiny splash of extra milk to loosen it back up. If it's too thin, just let it simmer for another minute or two.

Variations & Substitutions

• If you don't eat pork, turkey sausage works great too! You might just need to add an extra tablespoon of butter since turkey is leaner.

Other Recipes You Will Love

If you loved this, you have to try my Homemade Buttermilk Biscuits!