Sausage Gravy with Bacon
Indulge in the ultimate comfort food with this hearty Sausage Gravy with Bacon recipe! Perfectly crispy bacon and savory breakfast sausage form the flavorful base of this Southern classic, while a creamy roux made from rich whole milk and a touch of butter creates a velvety gravy that’s irresistibly smooth. A light hint of cayenne pepper adds optional heat, effortlessly balancing the dish’s richness. Poured generously over flaky, homemade biscuits, this dish is a crowd-pleaser that’s ready in just 30 minutes. Whether you’re serving it as a weekend brunch or a cozy dinner, this sausage gravy recipe is a true testament to home-cooked goodness.
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Recipe Information
Ingredients
- 4 slices Bacon
- 0.5 pounds Breakfast sausage
- 2 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Milk (preferably whole milk)
- 0.5 teaspoons Salt
- 1 teaspoons Black pepper (freshly ground)
- 0.25 teaspoons Cayenne pepper (optional, for a hint of spice)
Instructions
Begin by heating a large skillet over medium heat. Add the bacon slices and cook until crispy, flipping occasionally to ensure even cooking. Once cooked, transfer the bacon to a paper towel-lined plate to drain and cool. Reserve about 2 tablespoons of the bacon grease in the skillet.
Crumble the cooked bacon into small pieces and set aside.
Add the breakfast sausage to the skillet with the reserved bacon grease. Break it up with a wooden spoon or spatula, and cook until browned and fully cooked, about 6–8 minutes. Transfer the cooked sausage to a plate, leaving any rendered fat in the skillet.
Reduce the heat to medium-low and add the butter to the skillet. Once melted, sprinkle in the flour and whisk continuously to create a roux. Cook the roux for 1–2 minutes to eliminate the raw flour taste, being careful not to let it brown.
Slowly pour in the milk, about 1/2 cup at a time, while whisking constantly to prevent lumps from forming. Continue adding and whisking until all the milk is incorporated.
Increase the heat to medium and bring the mixture to a gentle simmer, stirring frequently. Allow the gravy to thicken, about 5–7 minutes.
Stir in the cooked sausage and crumbled bacon. Season with salt, black pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.
Serve the sausage gravy hot over freshly baked biscuits. Garnish with additional black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 36.1 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 893 mg | 69% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
