Homemade Country Gravy

This country gravy is perfect for a hearty breakfast. Make if from pork chop drippings or from breakfast sausage scraps. Serve gravy over freshly-made biscuits.

Ingredients

• Protein: I prefer using breakfast sausage links for homemade country gravy! You can use any kind of drippings after cooking meat. You can even make this gravy without the drippings, just by starting with oil in the pan instead.
• Slurry: Make a slurry out of flour and cold water. Mix the flour and water together and make sure there are no clumps. If you add the flour directly to a hot pan, it will clump.
• Seasoning: Salt and pepper are critical for this gravy. Taste your gravy and see how much seasoning it will need. Add salt and pepper as needed.

What Protein Should I Use?

For this easy country gravy recipe, it’s best to use breakfast sausage links. Take them out of the casing when they are cold and crumble them into the pan. Since you are making a gravy, add a couple tablespoons of oil of your choice (I always use olive oil) to the pan as it fries. This will keep the sausage from drying out and it will give your gravy a good base to thicken from.

Even though sausage links are the standard for this southern side, you can use another meat product if that’s all you have on hand. Use the drippings from the steak that you just pan-seared or the pork chops that you just cooked down. Take some of the remaining fat and the pan dripping and add your slurry to the mixture. You can also add some of the meat to your gravy to give it that “country” texture.

What is a slurry, anyway?

This easy homemade sausage country gravy is as simple as making a slurry (a mixture of cold water and flour) and whisking it into pan drippings.

A slurry is a mixture of flour or cornstarch and cold water. It’s best to mix the starch base with cold water before adding it to your dish. If the starch is not added to a cold liquid like water or a broth first, it will create clumps of flour in whatever you are making that are impossible to remove and whisk away.

The slurry will help thicken your dish and give it a thick, luxurious consistency. Slurries are used in soups, stews, gravy’, pie fillings, and much more!

Biscuits and gravy is one of the most popular southern comfort dishes out there. This gravy goes well over freshly made biscuits with a side of scrambled eggs for a hearty breakfast.

Easy Sausage Country Gravy Recipe

5 from 1 vote

Recipe by Sarah Course: Breakfast, Easy Recipes, Quick & Easy, Side Dish

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This easy sausage country gravy is as simple as making a slurry (a mixture of cold water and flour) and whisking it into pan drippings.

Ingredients

• 2 links 2 breakfast sausage, crumbled

• 3 tbsp 3 olive oil

• 1 cup 1 cold water

• 1 cup 1 whole milk

• 4 tbsp 4 flour

• fresh ground pepper and salt to taste

Directions

• Prep your ingredients. Cut the sausage out of its casing and crumble into the pan. Add olive oil and fry. Make a slurry out of the cold water and flour.
• Fry your sausage. Once the sausage is fried, add in the slurry whisk. Add in the milk and continue to whisk.
• Season. Salt and freshly ground pepper. Serve immediately.

Notes

• Don’t have sausage links on hand? Use another meat product that you have in the fridge that you’ve been wanting to use.

Did you make this easy sausage country gravy recipe? What did you serve it with?