A delicious Old-fashioned country sausage gravy recipe that’s perfect over buttery, moist biscuits and a side of scrambled eggs. The savory flavors of the breakfast sausage meat, in addition to the flavors from the seasonings and the warm creamy white gravy… no wonder this a Southern classic!
Hey, PBJ’s, I’m back with another delicious, easy-to-make breakfast recipe, and today I’ll be sharing this amazingly delicious southern breakfast classic with you that I’d say is sorta a comfort food.
Country sausage gravy… Follow the recipe to a T; I know you’ll enjoy it. This is most commonly eaten with biscuits, and it’s a very popular southern dish.
A true Southern classic you’ll find many Southerners making for breakfast still to this day although it’s an old-school dish! I’m not a fan of biscuits, believe it or not.
So whenever I’m in the mood for some biscuits, I’ll make this dish because I only like biscuits with gravy. And they taste so good dipped in this white country sausage gravy.
What’s good about this recipe:
- Easy to make: It’s very easy to make. You brown the meat, season it, add your gravy ingredients, and simmer until it thickens.
- A quick dish: This is an under 30-minute dish. Nothing is better than good food that can be served in no time and is non-laborious.
- Comforting: Sausage gravy is very hearty and comforting and makes a great breakfast on a cold weekend morning.
A friend in ATL made me country sausage gravy
Believe it or not, I tried this recipe for the first time ten years ago when I spent the night at my friend’s house, WHO IS FROM ATL and now calls Philly home.
They cooked this for breakfast, and I had no clue what it was because it’s not something people in the north make often, nor was it one of the first things we thought about when making breakfast.
He had some buttered biscuits on the counter and on the stove a skillet of chopped sausage smothered in bubbling white gravy. I didn’t know what they called this dish, but it smelt good and tasted even better.
After trying it, I knew it was a dish I’d put on my list of things to make for breakfast, but there were also a few ingredients I thought I could add to take it up a notch. That’s just me…
I’m always looking for ways to be creative when it comes to cooking and looking for new ways to make things. And when I try someone’s dish, it’s rare for me not to switch things up a bit to make the dish MY OWN!
So I always end up adding a little more of this and subtracting some of that! LMBBO!!! And… let’s just say when it comes to his country-style sausage gravy, that’s exactly what I did!!
With the few additions of ingredients and modifications, I believe this dish tastes even better now, but I appreciate him for introducing me to such a delicious, comforting breakfast dish.
Let me now cover a few things you need to know before getting into this recipe, such as the cooking utensils and ingredients you’ll need, which are listed below.
Cookware & utensils you’ll need:
Here is a list of cooking utensils you’ll need that will help make this recipe a smooth and easy process for the best results.
- Big spoon: Make sure you have a big spoon to stir the gravy and to scoop and properly pour this delicious gravy over your biscuits.
- 2 spatulas: You absolutely need the spatulas to break the sausage into fine pieces while it’s frying.
- Large skillet: You obviously can’t make this dish without a skillet, unless you decide to cook it in a pot and with the amount we’re making you’ll need a large size skillet! Lol!
Ingredients you’ll need:
Ok so below are all the ingredients you’re going to need for this recipe. I’m going to address each ingredient, and why you’ll need them, and give you some alternative ideas for those that can be replaced and substituted.
- Breakfast sausage
- Heavy Cream
- Flour
- Minced Garlic
- Seasonings
The minced garlic + alternatives
The minced garlic is such a necessary ingredient that I won’t make it without it. Below are a few alternatives if you don’t have any minced garlic or paste on hand. But this ingredient can’t be omitted. Using it is a MUST!!
- Garlic cloves: You can use garlic cloves to make minced garlic, aka garlic paste. Just place a few garlic cloves in a small bowl with a little olive oil and warm it up in a microwave. Once soft, mash it up until well minced.
- Garlic powder: If you don’t have either, garlic powder is a great substitution. Just use a small amount because garlic powder is more potent than fresh garlic.
The seasonings and spices:
- Celery salt or salt: Salt is for taste and to enhance the flavors. I decided to add some celery salt, which gave the gravy something special. The celery was the difference maker.
- Cayenne pepper: The cayenne adds a hint of heat to the gravy. Cayenne is pretty strong and spicy, so only use a little.
- Brown sugar: Brown sugar is obviously sweet, but its sweetness is what balances out all the strong flavors from the spices.
- Thyme: A herb that adds a lot of flavor and is aromatic.
- Cumin powder, Onion powder, Black pepper: This, in my opinion, is the perfect combination of seasonings for this sausage gravy. I experimented and tried a whole bunch of different seasonings, and this combo gives it the best and perfect flavor.
Ground sausage and alternatives
I used Bob Evan’s original breakfast sausage because it’s so flavorful and made up of so many wonderful spices, which is why it’s one of my favorites. Below are some others that won’t alter the recipe, as well as more info on sausages.
- Remove the skin: Most of these sausages are wrapped in skin. It’s not ground meat, so first remove the skin before adding it to the skillet.
- Chop meat finely: You want a lot of meat, so use two spatulas to finely chop up the sausage meat.
- Use fresh sausage: When it comes to ground meat, it’s important to go fresh. Ground meat that’s been in the freezer tends to lose its flavor and be chewy.
- Alternatives: Here is a list of breakfast sausages I find work best for this recipe; Smithfield original sausage, Johnsonville original sausage, and Jimmy Dean
The gravy
When it comes to the gravy, you need a thickener and a liquid, and since we’re making white gravy, you’ll use a white dairy liquid like milk. Below are common thickeners and liquids used to make country sausage gravy.
- Flour: Flour is the most common thickener used for all gravies, including this white country sausage gravy. If you decide to use flour, stick with a basic all-purpose flour.
- Cornstarch: Cornstarch is a great substitution for flour. The only difference is that it leaves the gravy looking a little glossy, whereas flour gives the gravy a dull look and makes it thicker.
Heavy cream + alternatives
- Heavy cream: Heavy cream is rich and creamy, which is why it’s the first choice of liquid for white gravy and is what’s most commonly used.
- Half & Half: Half n Half is just a 50/50 split of whole milk and cream, so it will work fine since the taste doesn’t differ much from that of heavy cream.
- Whole milk: Milk will do, but the gravy won’t be as rich, flavorful, and creamy as it will be using heavy cream.
How to make country sausage gravy
- Chop the meat up in a skillet and cook until it browns.
- If the meat produces a lot of fat, drain and remove it.
- Add the seasonings and flour, and stir until it changes in color.
- Add heavy cream and simmer on low until it thickens, about 5 minutes.
- Then serve…
Country Sausage Gravy Recipe Video
Tips for best results:
- Don’t overcook the gravy: Be careful not to simmer the heavy cream too long because the gravy may look thin or runny, but it will thicken significantly once it chills.
Serving suggestions:
- Biscuits: Biscuits are what’s served with country sausage the most. People eat it as a sandwich, slicing the biscuit open and putting the sausage gravy between it. Some people serve biscuits smothered in sausage gravy. Either way, this is a famous combo.
- Toast: With toast, you can make it a sandwich as well, the way it’s commonly eaten with biscuits.
- Scrambled eggs: Scrambled eggs are our favorite breakfast side dish because they go with everything, and that’s no different here.
- Grits: This country sausage would taste lovely poured over some creamy buttery grits. Grits go with anything to!
Storage and reheating
- How to store country sausage gravy? Place it in a bowl, tightly seal it with plastic wrap, and sit it in the refrigerator or freezer. You can use a glass bowl like a Tupperware bowl and keep it tightly sealed.
- How to reheat country sausage gravy the right way? To reheat sausage gravy, put it back in a skillet, add a splash of milk, and stir it a little while it heats up on low heat. This mends gravy that separates while in the refrigerator.
Frequently asked questions
- Why does the gravy break after reheating it? Well, first, it depends on how you’re reheating it. The reason sauces & gravies tend to break is because the oil separates from the other elements due to the heat being too high.
- How long does country sausage gravy last? It can last for a while, four days if you keep it tightly sealed in a cold refrigerator.
Other breakfast recipes you might like:
- The Best Scrambled Eggs Recipe
- McCloud’s Easy Southern Scrapple Recipe
- Delicious Baked Sausage and Potatoes Recipe
- Grandma Gwen’s Easy Homemade French Toast Recipe
Follow the recipe to a T; I know you’ll enjoy it. This is most commonly eaten with biscuits, and it’s a very popular southern dish. A true Southern classic you’ll find many Southerners making for breakfast still to this day although it’s an old-school dish!
I’m not a fan of biscuits, believe it or not, so whenever I’m in the mood for some, I’ll make this dish because I only like biscuits with gravy, and they taste so good dipped in country-style sausage gravy.
Again, give this recipe a shot! I know you’ll love it, especially with some homemade biscuits and eggs on the side, but if you wannabe a lazy like most, go to Popeyes or KFC and pick up some.
Later, enjoy!
PBJ~
The Best Country Style Sausage Gravy (Easy Recipe With Video)
- Prep Time: 5 min
- Cook Time: 25 mins
- Total Time: 30 Mins
- Yield: 6
- Category: Breakfast
- Cuisine: Soul Food
Description
Creamy, flavorful, succulent country-style sausage Gravy. The best southern comfort breakfast, perfect for cool brisky mornings.
Ingredients
- 12 oz Breakfast Sausage
- 2 Cups Heavy Cream
- 2 Tbs All Purpose Flour
- 2 Tsps Minced Garlic
- 1 Tsp Brown Sugar
- 1 Tsp Onion Powder
- 1 Tsp Cumin Powder
- 3/4 Tsp Celery Salt
- 1/2 Tsp Black Pepper
- 1/4 Tsp Thyme
- 1/4 Tsp Cayenne Pepper
Instructions
- Place a skillet over medium heat and add the breakfast meat.
- With 2 spatulas, chop the meat up into small pieces while it cooks.
- Once the meat browns, add in the seasonings, brown sugar, and minced garlic, then stir well.
- Reduce the heat to low, then add in the flour, and stir until it’s no longer white.
- Lastly, add in the heavy cream and stir well.
- Simmer for 5 mins or until gravy begins to thicken.
Nutrition
- Serving Size: 6
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2 thoughts on “The Best Homemade Country Sausage Gravy Recipe (With Video)”
This recipe looks great and i want to try it later.
This looks great – I can’t wait to try it!