Country Sausage Gravy Recipe With Smoked Gouda And Cracked Black Pepper

Name: country sausage gravy recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20 lean); 1 tablespoon vegetable oil (if needed); 1 teaspoon dried sage; 0.5 teaspoon crushed fennel seeds; 0.25 teaspoon red pepper flakes; 1 teaspoon fine sea salt; 1 teaspoon freshly cracked black pepper; 0.25 cup all-purpose flour; 3 cups whole milk; 1 cup packed smoked Gouda cheese, grated; 0.5 teaspoon smoked paprika, for garnish; 2 tablespoons fresh chives, chopped, for garnish

I’ve always loved country sausage gravy, but sometimes I want something with a little extra depth of flavor.

This particular country sausage gravy recipe with smoked Gouda and cracked black pepper redefines a classic comfort food. The aroma alone—a mix of savory sage and sharp, creamy smoked Gouda—is enough to make you crave a big plate of biscuits smothered in this easy country sausage gravy recipe. We’re making a hearty, high-protein version of a classic, perfect for a weekend brunch or a family dinner. This family-friendly meal is simple enough for new cooks but feels elevated enough for special occasions, making it a truly unforgettable experience.

Ingredients

450 g (1 lb) Ground Beef (80/20 lean)
This blend provides enough rendered fat to build the roux for a rich, flavorful gravy. For a leaner alternative, use 90/10 beef and add 1 tablespoon of vegetable oil or butter to ensure sufficient fat for browning and thickening.
15 ml (1 tablespoon) Vegetable Oil
Use only if your ground beef yields less than 2 tablespoons (30ml) of rendered fat. This ensures you have enough fat to properly cook the flour and create a smooth roux base.
1 teaspoon Dried Sage
Adds the classic, earthy flavor profile that mimics traditional breakfast sausage. It’s a key component for transforming simple ground beef into a savory gravy base.
0.5 teaspoon Crushed Fennel Seeds
Provides a subtle, sweet anise note that complements the sage and enhances the sausage flavor. Crush them lightly with the back of a spoon or a mortar and pestle to release their full aroma.
0.25 teaspoon Red Pepper Flakes
Adds a hint of gentle heat and complexity without overwhelming the other flavors. Adjust this amount to your preference for spice, or omit entirely for a kid-friendly version.
5 g (1 teaspoon) Fine Sea Salt
Essential for enhancing all the other savory notes in the gravy. Taste and adjust seasoning with additional salt at the end, as the cheese adds some salinity.
5 g (1 teaspoon) Freshly Cracked Black Pepper
Use freshly cracked pepper for its stronger aroma and a pleasant kick. This recipe uses more pepper than traditional gravy to balance the rich smoked Gouda.
45 g (1/4 cup) All-Purpose Flour
The thickening agent that forms the roux base with the rendered beef fat. Use plain all-purpose flour for consistency; avoid self-rising flour.
710 ml (3 cups) Whole Milk
Provides the creamy base for the gravy; whole milk offers the richest texture. For a slightly lighter gravy, you can use 2% milk, but avoid skim milk for best results.
115 g (1 cup, packed) Smoked Gouda Cheese
The star ingredient that adds deep, smoky, nutty notes to a classic country gravy. Grate the cheese yourself from a block to ensure it melts smoothly without clumping.
2.5 ml (0.5 teaspoon) Smoked Paprika
Used for a final garnish, adding a beautiful color contrast and reinforcing the smoky flavor. A small pinch over the finished gravy enhances the visual appeal.
30 ml (2 tablespoons) Fresh Chives
Used for garnish, adding a fresh, aromatic finish and a pop of green. Finely chop the chives just before serving to maximize flavor and appearance.

Instructions

Here’s how to create the ultimate country sausage gravy recipe, focusing on building rich layers of flavor and achieving a smooth, creamy texture every time.

Brown the Seasoned Ground Beef
In a large, heavy-bottomed skillet over medium-high heat, add the ground beef. Break it apart with a spoon and cook, stirring occasionally, until browned and no pink remains, about 8-10 minutes.
During the last 2 minutes of cooking, add the dried sage, crushed fennel seeds, red pepper flakes, 1 teaspoon fine sea salt, and 1 teaspoon freshly cracked black pepper, stirring to incorporate the seasonings into the beef. The goal here is to develop a strong flavor base by browning the meat and toasting the spices simultaneously for this amazing country sausage gravy recipe.
Create the Roux Base
Once the beef is fully cooked, drain off all but 30 ml (2 tablespoons) of the rendered fat. If your beef is very lean and yields less than 30 ml (2 tablespoons) of fat, add vegetable oil to reach the required amount. Reduce the heat to medium-low.
Sprinkle the all-purpose flour evenly over the seasoned beef and fat. Cook, stirring constantly for 2-3 minutes, creating a roux. The flour mixture should be light golden brown and smell slightly nutty, ensuring the raw flour taste is cooked out before adding the liquid.
When I make this for a quick weeknight meal, I often use pre-seasoned ground beef to speed up the process, skipping the individual spices here, but the homemade blend in this premium country sausage gravy recipe really adds depth.
Whisk in Milk and Thicken the Gravy
Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking as you add all the milk until the gravy is smooth. Increase the heat to medium and bring the mixture to a gentle simmer, whisking frequently.
Cook for 5-7 minutes, or until the gravy has thickened to your desired consistency (it will thicken more as it cools). If lumps form when adding the milk, vigorously whisk until smooth before continuing to simmer.
Finish with Smoked Gouda Cheese
Remove the skillet from the heat. Add the grated smoked Gouda cheese to the hot gravy. Stir gently until the cheese is completely melted and evenly incorporated, creating creamy, slightly golden ribbons throughout the gravy.
Taste and adjust seasoning with additional salt and black pepper as needed. Melting the cheese off-heat prevents it from separating or becoming grainy.
Serve and Garnish
Serve hot on warm, flaky biscuits, allowing the rich, cheesy country sausage gravy recipe to generously pool and drip. Dust lightly with smoked paprika over the gravy and sprinkle fresh chopped chives for a pop of green and aromatic contrast, emphasizing the cheesy, savory twist. Use a deep white or light-colored ceramic plate or bowl to highlight the creamy texture and golden-brown sausage.

Tips for the Smoothest Country Sausage Gravy

Getting a smooth gravy can be tricky, but these tips will help ensure perfect results every time. Follow these steps when making your country sausage gravy recipe to avoid common pitfalls like lumps or grainy texture.

Avoid Lumps: The key to lump-free gravy is creating a smooth roux (flour and fat) first, then adding cold or room-temperature liquid gradually while whisking constantly. If lumps do form, use an immersion blender for a quick fix or pour the gravy through a fine-mesh sieve.
The Fat-to-Flour Ratio: A perfect gravy requires a balanced ratio, typically equal parts fat and flour by volume. For this recipe, aim for 2 tablespoons of fat (rendered beef fat plus oil if needed) to 1/4 cup flour. If your gravy is too thin, create a separate slurry of flour and cold water or milk, then whisk it into the simmering gravy for the final few minutes.
Don’t Rush the Roux: Cooking the flour for 2-3 minutes (the roux step) is essential to eliminate the raw flour taste. The color should turn slightly nutty brown, and the raw smell should disappear. If you skip this step, your gravy will have a chalky or floury flavor, even after simmering.

Make-Ahead Gravy: Storage, Reheating, and Meal Prep Ideas

Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Ensure the gravy has cooled completely before covering and refrigerating. Freezing is generally not recommended for this particular country sausage gravy recipe as the cheese can separate upon thawing, affecting the texture.
Reheating: Reheat slowly on the stovetop over medium-low heat. Stir frequently, and add a splash of milk or broth to loosen it up if it has become too thick during refrigeration. Avoid high heat, which can cause the cheese to separate or the gravy to scald.
Meal Prep: Prepare the ground beef base in advance (steps 1 and 2 of the instructions). Store the seasoned beef and fat mixture in the fridge and complete the gravy (steps 3 and 4) just before serving. This saves time in the morning and ensures the gravy is fresh and hot for quick meals.

The Best Ways to Serve Smoked Gouda Gravy

Biscuits: A classic choice for country sausage gravy recipe. Use warm, flaky buttermilk biscuits fresh from the oven to soak up the creamy sauce. This pairing creates the perfect balance of savory gravy and fluffy bread for a family dinner.
Breakfast Sides: Serve with eggs (scrambled or sunny-side up) and crispy home fries. The gravy adds a layer of richness to a standard breakfast plate. You can also try it over toast or English muffins for a quick meal.
Casseroles and Mains: Use this gravy as a topping for savory breakfast casseroles. Spoon it over grits, mashed potatoes, or even use it as a base for a pot pie filling. It’s a versatile, high-protein component for various easy dinner ideas.

FAQs

Can I use other types of cheese besides smoked Gouda?

Yes, for a classic flavor, use sharp cheddar or Monterey Jack. For a different twist, try smoked provolone or Pepper Jack in your country sausage gravy recipe. Avoid soft cheeses like mozzarella, which tend to become stringy in gravy.

What if my gravy is too thick?

Simply add more milk (a tablespoon at a time) while whisking over low heat until the desired consistency is reached. If it’s too thin, create a quick slurry of 1 tablespoon of flour mixed with 1 tablespoon of cold milk and whisk it in, then simmer for another minute.

Can I use different meat for this country sausage gravy recipe?

Absolutely. The provided recipe uses ground beef seasoned like sausage. You can substitute this with pre-seasoned ground pork sausage (mild or hot). If using pre-seasoned sausage, you may want to reduce the additional seasonings (sage, fennel, salt) in the recipe.

Is it possible to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different, but the flavor will remain consistent in this high-protein meal.

Why did my gravy become grainy when I added the cheese?

This happens when the cheese is added at too high a temperature, causing the milk solids and fat to separate. Ensure the pan is removed from direct heat when adding the cheese, and stir gently until melted. I always remove the pan completely from the stove and let it cool for 30 seconds before adding the cheese to prevent separation.

What should I do if my gravy separates or looks oily?

If separation occurs, remove from heat and vigorously whisk in 1-2 teaspoons of cold milk or heavy cream. This can sometimes re-emulsify the sauce and bring back the creamy texture of your country sausage gravy recipe.

Conclusion

This smoked Gouda country sausage gravy recipe offers a simple upgrade to a traditional family favorite, perfect for weekend mornings. The combination of savory meat, creamy base, and rich smoked cheese delivers pure comfort in every bite. Save this recipe to Pinterest for later and enjoy a truly unforgettable breakfast or family dinner.