Sausage and Bacon Gravy

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Unlike my Chili Gravy with the Tex-Mex Enchiladas recipe, this Southern sausage gravy recipe is a rich, satiny cream gravy, which is very different. It makes a white gravy instead of a brown gravy.

Pair this savory gravy with Angel Biscuits and you’ll have a hearty breakfast by itself, or you can pair the Southern white gravy, with biscuits and a pie crust for Sausage Gravy and Biscuit Pie with other Breakfast Recipes like Migas, or Crustless Spinach Quiche.

Table of Contents

• Why You’ll Love This Gravy
• Why This Recipe Works
• What’s Needed To Make This Gravy
• Ingredients
• How To Make Sausage Gravy With Bacon
• Recipe Tips
• Recipe Variations
• What To Serve With Bacon And Sausage Gravy
• Recipe FAQs
• Recipe
• Reviews

What’s Needed To Make This Gravy

Equipment

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• Cast Iron Skillet
• Whisk
• 3-Piece Wooden Spoon Set
• Small Bowls
• Dinner Plates

Ingredients

Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Bacon – I’ve used six chopped slices of bacon for this gravy. You can use any brand of bacon. I prefer fatty bacon as it renders down well and adds great flavor to the gravy. 
• Sausage – Breakfast sausage is a great option. You could also use something like Italian sausage.  
• Butter – Salted or unsalted, depending on your preference and dietary requirements. Margarine is not a good substitute for butter. 
• Flour – I’ve used all-purpose flour for thickening this gravy. You could use gluten-free flour for dietary purposes.  
• Heavy cream adds a rich, creamy texture and taste to the undeniably good gravy! To reduce the richness, use whole milk instead of cream. 
• Milk – I’ve used whole milk, although you could use low-fat milk too. It just won’t be as flavorful as whole milk.  
• Salt and pepper – To taste. 

How To Make Sausage Gravy With Bacon

In a large skillet over medium heat, add the bacon and sausage.

Cook the bacon and sausage until the sausage is no longer pink.

Add butter to the skillet and let it melt.

Then whisk in the flour and cook for 30 seconds.

Whisk in the milk and the cream.

Continue whisking until the gravy has thickened. Add salt and pepper to taste. (I like to add plenty of freshly cracked black pepper.)

Recipe Tips

• Quality Ingredients. High-quality bacon and sausage will ensure maximum flavor in the gravy. You could opt for lean bacon and gravy to reduce the fat content, but you will also reduce the rich flavor. 
• Easily Available. Bulk seasoned breakfast sausage without any casing can be sourced from most grocery stores in the meat section; otherwise, consider calling upon your local butcher. 
• Good Skillet. Use a reliable thick skillet, like a cast iron skillet to brown the bacon and sausage. This will also produce the best pan drippings, which will make the gravy addictive!
• Butter. It’s not a good idea to use margarine instead of butter for this gravy. It will alter the texture and flavor of the gravy. 
• Too Thin. If the gravy is too thick, whisk in additional milk. 
• Let Cool. Completely cool the gravy before storing it in the refrigerator or freezer. 
• Double It. Easily double this gravy if you are serving to a larger crowd. 

Recipe Variations

• Sausage Type. Using mild Italian sausage is an option, although, in my experience, breakfast sausage works the best for that classic sausage gravy flavor! Ground pork is another option if you don’t have access to sausage. 
• Milk or Cream. I’ve used a combination of whole milk and heavy cream to give this bacon and sausage gravy that extra creamy boost, but you could opt to omit the heavy cream and only use whole milk. 
• Lean or Fatty. Lean sausage and lean bacon can be used in place of fatty alternatives, although this will reduce the amount of fat rendered which will impact the overall flavor of the gravy. 
• Onions. Adding caramelized onions to the bacon and sausage gravy is another way to boost the flavor and provide an interesting texture. 

What To Serve With Bacon And Sausage Gravy

This bacon and sausage gravy is ideal for serving with breakfast foods such as crispy roasted potatoes, mashed potatoes, flaky biscuits, egg-based casseroles or omelets, and even chicken fried steak!

You can even use this gravy as an ingredient in other recipes such as biscuit and gravy casserole, gravy stuffed biscuits, and gravy biscuit cups!

Recipe FAQs

How Should I Store The Sausage And Bacon Gravy?

This gravy can be stored in an airtight container in the refrigerator for up to 5 days.

Can I Freeze Bacon And Sausage Gravy?

Yes, you can. Gravy can be stored in an airtight container or a Ziploc bag for up to 3 months in the freezer. 

Since this bacon and sausage gravy recipe includes heavy cream and milk, freezing it could alter the texture slightly, turning it grainy when reheated. However, this won’t affect the delicious taste. 

Thaw the frozen gravy in the fridge overnight and reheat it on the stovetop. 

Can I Make Sausage And Bacon Gravy Ahead Of Time?

Definitely! This gravy can be made 2-3 days before serving and stored in the refrigerator until ready to enjoy. 

Reheat the chilled gravy in a pan with a splash of milk (if required) with additional seasoning to taste. 

Should I Keep The Grease From The Cooked Bacon and Sausage?

Yes! Don’t remove the grease (fat) rendered from the bacon and sausage from the pan. This fat adds incredible flavor to the gravy, which is also why I usually opt for fattier bacon and sausage. 

How Do I Thicken The Gravy?

If the consistency of the gravy isn't as thick as you would like, consider whisking in more heavy cream, milk, or flour. All of these three ingredients help to thicken the gravy. 

To prevent lumps in the gravy, make an extra roux with flour and milk/heavy cream and then add that to the gravy, whisking on a low heat until fully incorporated

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