Country Gravy Like None Other
This recipe creates a robust country gravy by browning both regular and spicy pork sausage, then caramelizing onions in the drippings. A butter-flour roux thickens the base, which is then enriched with milk and seasoned, resulting in a savory and creamy sauce perfect for hearty breakfasts or main courses.
Equipment
- 1 Large heavy-bottomed skillet or Dutch oven Ensures even browning and prevents scorching during roux development.
- 1 Whisk Crucial for preventing lumps when adding flour and milk to the gravy.
- 1 Chef's knife For finely chopping the onion.
- 1 Cutting Board
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 2 tablespoons butter or more as needed
- 1 large onion finely chopped
- 1 12 ounce package pork sausage, or more to taste
- 1 12 ounce package spicy pork sausage, or more to taste
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups 2% milk or more to taste
Instructions
- In a large heavy-bottomed skillet, brown both packages of pork sausage over medium-high heat, breaking it up as it cooks. Once cooked through and nicely browned, remove the sausage with a slotted spoon, reserving the drippings in the skillet.
- Add 2 tablespoons of butter to the reserved drippings in the skillet. Once melted, add the finely chopped onion and sauté over medium heat until deeply caramelized and tender, about 10-15 minutes, stirring occasionally.
- Sprinkle the all-purpose flour over the caramelized onions and drippings. Cook, stirring constantly, for 2-3 minutes to create a light roux, ensuring no raw flour taste remains.
- Gradually whisk in 1 cup of the 2% milk, incorporating it completely to form a thick, smooth paste.
- Slowly add the remaining 5 cups of milk, whisking continuously to prevent any lumps from forming.
- Bring the gravy to a gentle simmer over medium heat, continuing to whisk occasionally, until it thickens to your desired consistency, about 5-10 minutes.
- Return the browned pork sausage to the skillet, stirring to combine it thoroughly with the gravy.
- Season the gravy with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, or more to taste, adjusting based on the saltiness of your sausage.
- Serve the country gravy hot over biscuits, mashed potatoes, or your favorite breakfast items.
Notes
Achieving a rich, flavorful gravy starts with proper sausage browning; allow it to develop a good fond on the pan. The finely chopped onion should be deeply caramelized, not just translucent, to add significant sweetness and depth. When making the roux, cook the flour and butter for at least 2-3 minutes to remove the raw flour taste, stirring constantly. Gradually whisk in the milk to prevent lumps; start with a small amount to create a thick paste, then slowly add the rest, whisking continuously until smooth. Taste and adjust seasoning with salt and pepper, considering the saltiness of the sausage. For extra richness, finish with a touch of heavy cream.