How to Make Country Gravy

THIS is just what I had in mind! There's a cozy bar nearby that serves the most amazing biscuits & gravy for only $4.00, and this dish is almost as good as that! The only thing that would make it better is enjoying it with a made-to-order Bloody Mary on the side... Yep, I'm a proud Wisconsin native!

Following Egan000's suggestion of using a mix of half cornstarch and half flour, along with Dreginek's advice to cut the potatoes into small pieces and cook them until crispy before adding the bacon, was a game-changer. I had to substitute finely minced yellow onion for the green onions and reduced the amount of cayenne, as I felt my pinch was a bit too heavy. The end result was exactly what we were craving - a gravy reminiscent of the Southern-style goodness you'd find at Whataburger. Highly recommend! 🤤👍

I made this recipe with salted (sweet cream) butter and omitted the Cayenne Pepper due to personal preference. I also made sure to cook the flour for five minutes to eliminate any raw flour taste. I cooked the bacon separately until crispy and crumbled it into the gravy mixture. The end result was absolutely delicious gravy.

I made this dish for my parents and they thought it was good, but mentioned that it had a bit too much flour flavor. I decided to give it another try by using a mixture of half flour and half corn starch, and the result was fantastic. I also found that it's better without butter since the bacon and sausage provide enough fat to avoid using any additional oil.

I prepared this dish using the recipe for "homemade-style breakfast sausage" with ground turkey and turkey bacon. I had to use additional butter and oil, but the flavor remained delicious and overall it turned out very well.

Great taste! Instead of using green onions, I opted for a small yellow onion and it worked perfectly. I found that 1 tsp of salt and 1/2 tsp of pepper suited my taste well. However, I must mention that 2-1/2 cups of milk was not sufficient at all. After adding that amount, my gravy had the consistency of peanut butter! I ended up using 4 cups of milk, which was much better. Even with the additional milk, the gravy thickened as it sat, requiring more milk. You could use less flour, but with the generous amount of sausage and bacon in the recipe, adding extra milk seemed just right.

I tried out this gravy recipe with some vegan substitutes - plant butter, almond milk, and vegetarian sausage - and it turned out really well! I've made it multiple times over the past year or so, sometimes tweaking the ingredients a bit, and it has always been delicious. Although my household isn't vegetarian, we aim to consume fewer animal products due to health reasons. I've started using mostly fat-free chicken broth in the gravy and I like to add a generous amount of black pepper for flavor. No matter what variations I make to the recipe, it always turns out fantastic!

We were looking for a gravy over greens recipe and came across a different one that wasn't quite like our grandma used to make. However, this recipe turned out to be exactly what we were searching for. For a delicious twist, try adding 1/4" slices of bacon and fresh leaf spinach just before the mixture comes to a boil. Let it simmer, stirring constantly until the leaves are tender and cooked to perfection. This meal turned out to be a great success!

A reliable and traditional recipe that doesn't disappoint. I didn't have green onions on hand, but now I wish I did because they would have added a great flavor. To make up for it, I added some minced yellow onion a few minutes before the bacon and sausage were done cooking. Looking back, I should have chopped the bacon into smaller pieces to ensure it cooked at the same rate as the sausage. I prefer my bacon crispy, but it was a challenge to achieve the desired crispiness with just four slices in the pan alongside the sausage. Next time, I might give the bacon a head start before adding the sausage. I served this dish with chicken tenders and English muffins, and it turned out very tasty. I will definitely be making this again! Thank you, Chef John!

I enjoyed the addition of bacon to the sausage! I would have preferred a bit more salt, but that's just my personal taste. The texture was fantastic, exactly how I like it. This dish is something I would proudly serve to guests without any apologies!

This is hands down the most delicious country gravy I've ever tasted.

This is definitely the best country gravy recipe we've come across! We love using our instant pot on the sauté setting for a mess-free experience. Plus, it makes a huge batch of gravy! Absolutely delicious!

My favorite choice for gravy!