Country gravy and sausage gravy are two varieties of gravy commonly served in the Southern United States. While similar, there are some key differences between the two.
What is Country Gravy?
Country gravy, also known as sawmill gravy or white gravy, is a variety of gravy made from the drippings of cooked meat, usually sausage, bacon, or other breakfast meats. The drippings are whisked together with milk or cream and flour to create a thick, creamy white gravy.
Country gravy gets its name from being a staple of “country cooking” in the Southern U.S. It’s most commonly served for breakfast over biscuits, toast, potatoes, eggs, and other side dishes. The gravy uses the leftover drippings from cooking sausage or bacon, so it absorbs all those rich, meaty flavors.
The typical ingredients for country gravy are:
- Sausage, bacon, or other breakfast meat drippings
- All-purpose flour
- Milk or heavy cream
- Salt and black pepper
- Poultry seasoning or sage (optional)
To make country gravy, cook the meat first. Remove it from the pan and leave 2-3 tablespoons of the browned bits and drippings. Whisk in an equal amount of flour to make a roux. Cook the roux for 2-3 minutes to remove the raw flour taste. Finally, slowly whisk in milk while stirring constantly. Cook until thickened to your desired consistency. Season with salt, pepper, and herbs or spices if desired.
The end result is a creamy, stick-to-your-ribs gravy that goes well with all kinds of breakfast foods.
What is Sausage Gravy?
Sausage gravy is very similar to country gravy, with the main difference being it always contains crumbled or ground sausage. While country gravy may use bacon, ham, or other meat drippings, sausage gravy is specifically made with pork breakfast sausage.
Like country gravy, the starting point is cooking fresh sausage. Once browned, the sausage is crumbled and the drippings are used to make a roux with flour. Milk is whisked in to form the gravy. The crumbled sausage is then stirred back in so it’s suspended throughout the gravy.
Typical sausage gravy ingredients include:
- Ground pork sausage
- All-purpose flour
- Milk
- Salt and black pepper
- Sage, thyme, or other herbs (optional)
The gravy can be made from raw sausage or pre-cooked/crumbled sausage. If using raw, you’d brown it first before making the roux. The milk should be added slowly while whisking to prevent lumps.
Compared to country gravy, sausage gravy has a more distinct sausage flavor. The meat is browned prior for maximum flavor, then incorporated back into the gravy for hearty sausage bits in every bite.
Nutritional Difference
Both country gravy and sausage gravy are high in calories, fat, and sodium, as you might expect from any gravy. However, sausage gravy contains more calories, fat, and sodium since it includes fatty pork sausage.
Here is a nutritional comparison of 1/4 cup (60ml) serving of each gravy:
| Nutrient | Country Gravy | Sausage Gravy |
|---|---|---|
| Calories | 145 | 207 |
| Total Fat | 12g | 18g |
| Saturated Fat | 7g | 8g |
| Cholesterol | 31mg | 54mg |
| Sodium | 247mg | 430mg |
| Carbohydrates | 6g | 4g |
As you can see, sausage gravy packs over 60 more calories and 9 more grams of fat per serving compared to country gravy. It’s significantly higher in sodium as well.
So while both are high-calorie condiments, sausage gravy has a more significant impact if you’re watching your fat or sodium intake.
Flavors and Ingredients
In terms of flavor, sausage gravy will have a more pronounced meaty, savory taste from the pork sausage. Country gravy is milder tasting, providing a backdrop of creaminess that absorbs flavors from the meat drippings.
Here are some of the ingredients that might be used in each gravy type:
Country Gravy
- Bacon drippings
- Ham drippings
- Sausage drippings
- Chicken drippings
- Sage
- Black pepper
- Parsley
- Onion powder
- Garlic powder
Sausage Gravy
- Ground pork sausage
- Sage
- Thyme
- Red pepper flakes
- Parsley
- Black pepper
- Onion powder
- Garlic powder
Sausage gravy always starts with pork sausage, while country gravy can use any type of meat. Spices and herbs are added to both for flavor. Onion and garlic powder provide a savory flavor profile.
Uses
Both country and sausage gravy are very versatile and can be served:
- Over biscuits or toast
- Over potatoes or hash browns
- Over eggs
- Over chicken, meatloaf, or pork chops
- As a sauce for chicken fried steak
- Stuffed into potatoes, crepes, or pastry shells
- Served over rice
- Added to meatballs
The creamy, savory gravies pair well with biscuits, eggs, potatoes, and chicken. They add moisture and flavor to otherwise dry dishes.
Sausage gravy is especially popular for breakfasts served over fresh biscuits. The sausage bits add extra texture and flavor.
Regional Differences
Both types of gravy are strongly associated with the Southern U.S., where biscuits and gravy are a signature breakfast dish. However, there are some regional differences in terminology:
- Country gravy may also be called sawmill gravy or white gravy, especially in Appalachia and along the Gulf Coast.
- Sausage gravy may be referred to as Southern gravy or brown gravy in some areas, due to its light brown color from the cooked sausage.
Outside of the South, sausage gravy is less common at breakfast diners and cafes. Country gravy is more likely to be found nationwide.
Making the Gravies from Scratch
For the freshest, homemade flavor, it’s best to make either gravy variety completely from scratch. Here are some tips:
Country Gravy
- Cook the meat first to render the drippings. Fry bacon, ham, or sausage until nicely browned.
- Reserve 2-3 Tbsp drippings, then remove the meat.
- Whisk flour into the drippings and cook 2-3 min for a blonde roux.
- Gradually whisk in milk, scraping any browned bits off the pan bottom.
- Bring to a simmer and cook until thickened, 5-10 minutes.
- Season with salt, pepper, sage, parsley, etc.
Sausage Gravy
- Fry raw bulk sausage until nicely browned; drain if needed.
- Stir in a sprinkling of flour to absorb drippings.
- Cook 2-3 minutes then slowly whisk in milk.
- Add crumbled sausage back to the gravy.
- Simmer until thickened, about 5-10 minutes.
- Season with sage, pepper, thyme, etc.
Taking the time to cook the meat and make a flavorful roux pays off in the end with deeper, richer gravy flavor.
Using Gravy Mixes
For quicker gravy, you can use a store-bought powdered mix as the base. Here are some tips for using gravy mixes:
- Follow package instructions for mixing the powder with cold water first.
- For country gravy, substitute milk for the water. For sausage gravy, use milk and add cooked crumbled sausage.
- For thicker gravy, use less liquid than package directs.
- Cook gravy mix over medium heat, stirring regularly until thickened.
- Add extra seasonings as desired, like pepper, sage, garlic powder, etc.
Gravy mixes shortcut the roux-making process while still providing a satisfying flavor. Just be sure to read labels and choose a mix without hydrogenated oils or high sodium.
Storing and Reheating
Like any homemade sauce or gravy, both varieties should be stored properly to preserve freshness:
- Refrigerate gravy in a sealed container for 3-4 days.
- Freeze for longer storage of 1-2 months.
- Reheat gently on the stovetop or in the microwave.
- Add milk or cream if gravy seems too thick.
- Stir frequently to prevent scorching on the bottom.
With proper storage in the fridge or freezer, gravies made from scratch can last for several days to a few months. Be sure to reheat gently and thin with extra milk or cream when reheating if needed.
Conclusion
In summary, while country gravy and sausage gravy are made in a similar fashion, sausage gravy contains crumbled pork sausage while country gravy uses bacon, ham, or other meat drippings. Sausage gravy is higher in calories, fat, and sodium compared to country gravy. Both can be served over a variety of foods like biscuits, eggs, chicken, and potatoes.
They are staple Southern comfort foods often served for breakfast. Taking the time to make either variety from scratch results in the most flavorful, soul-warming gravy to accompany your favorite down-home Southern dishes.