Bacon and Sausage Gravy
Most sausage gravy recipes stop at the sausage. We’re not doing that here. Rendering diced bacon first gives you that smoky bacon fat to build your roux with, and the result is a homemade bacon gravy that tastes like it came straight out of a country diner. If you’ve ever had white gravy at a little roadside spot and wondered what made it so good — it was probably the bacon grease.
Regular breakfast pork sausage is my go-to. Hot or sage sausage both work great if you want more flavor.
Absolutely. Use 3 cups of whole milk total instead. You’ll still get a great creamy bacon gravy — just slightly lighter.
Yes — it reheats well. It’s a great way to get ahead on holiday mornings and special occasions.
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Store leftover breakfast gravy in an airtight container in the refrigerator for up to 3-4 days. It will thicken up quite a bit as it chills — just reheat it low and slow with a splash of milk, whisking until it comes back together.
Ingredient Notes
- Bacon – any kind works. I like a fatty bacon so it renders down well and leaves you plenty of bacon grease.
- Sausage – breakfast sausage is my favorite way to go here.
- Butter – a few tablespoons of butter join the rendered fat to make a silky roux.
- All purpose flour – the thickener that turns everything into a proper country gravy.
- Heavy cream – makes the gravy creamier and richer.
- Whole milk – you can use all milk instead of cream if you want. Still delicious.
- SaltBlack pepper – be generous. Real sawmill gravy should have a little bite.
How to Make Bacon and Sausage Gravy
- Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks. If your bacon is rendering a lot of grease, that’s a good thing.
- Add butter and cook until melted.
- Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don’t let it brown.
- Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
- Season with salt and plenty of black pepper. Serve hot over warm biscuits.
Bacon and Sausage Gravy
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Ingredients
- 6 slices bacon chopped
- ½ pound breakfast sausage
- 5 tablespoons butter
- 5 tablespoons all purpose flour
- 1 cup heavy cream
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks.
- Add butter and cook until melted.
- Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don't let it brown.
- Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
- Stir the meat back into the gravy and season with salt and plenty of black pepper. Serve hot over warm biscuits.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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