Southern White Gravy (Bacon + Sausage)

Team bacon or team sausage? Choose one or both with this easy Southern White Gravy recipe.

In our family, white gravy is served all times of the day and was an important dish growing up in Eastern Kentucky. We love it with our jumbo buttermilk biscuits!

what is white gravy called?

This hearty white gravy recipe, derived from bechamel or sawmill gravy, is perfect for smothering over large buttermilk biscuits, potatoes, fried steak, pork or chicken.

We often make bacon gravy for breakfast in our household. This recipe calls for both bacon and sausage, but you may use either if you have a preference.

what you’ll need

• Bacon – any kind
• Sausage – breakfast sausage
• Butter– real butter is best
• All purpose flour
• Heavy cream –  makes the gravy creamier
• Whole milk – you can use only milk instead of cream
• Salt and pepper– to taste

how to make white gravy

I made my white gravy with bacon and sausage. Use one or both to your preferences!

1. Cook the bacon and sausage over medium heat in a large sauté pan until the sausage is no longer pink.
2. Remove the meat from the pan and melt the butter, then whisk in the flour and cook for 30 seconds.
3. Whisk in the milk and the cream and continue whisking until the gravy has thickened.  Then stir the meat back into the gravy.
4. Season with salt and pepper.

faq

what to do with leftover gravy

Store country gravy in an airtight container in the refrigerator for up to 5 days or serve with dinner!

tips for making country gravy

• I like to use a fatty bacon so it will render down and you can use the bacon grease to make your roux.
• If the gravy is too thick, you can whisk in a bit more milk.
• whisk the entire time to prevent clumpy gravy

what to serve with white gravy

White gravy is best served for breakfast with eggs, breakfast potatoes, toast, southern buttermilk biscuits or pork.

If you’re serving white gravy for dinner, ladle over country fried steak or chicken.

more southern recipes…