Christmas morning is a sacred event in my home, it has been since I was a kid. Wake up at the crack of dawn, sprint down the hallway to see what we got from Santa, rip open gifts with excitement, eat the BEST country gravy over biscuits… and so on.
Biscuits and gravy grew to become so popular in our family, we would request it for breakfast while camping, for birthdays, and even the off weekend here and there. It’s just so good–I am not overselling it, seriously.
This recipe comes from my great grandpa Mel who grew up in Oklahoma—so you know this stuff is the real deal. It’s thick, meaty, creamy…just everything you’re looking for in a country gravy. You can ladle it over biscuits, top a chicken friend steak with it, or just eat it straight out of the pot–your calls.
Great Grandpa Mel was one cool dude, he lived to be 101 years old! He always had the best stories and so much wisdom to share– most so inappropriate it would have you falling off your chair laughing. This gravy is one of my favorite memories of my Great grandpa Mel, and I think of him every time I make it.
This country gravy is now a tradition in my family, and my sister makes her killer version too. I love watching my kids love Christmas as much as I did when I was a kid, and tradition is a huge part of that. I hope you love this recipe as much as my family and I do!
Merry Christmas, and as always eat your Hartt out!
- 4 pounds Jimmy Dean Sage Sausage
- 1½ cup chopped onions
- 2 tablespoons flour
- 6 (12 oz) cans evaporated milk
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons of salt
- 2 teaspoons of ground black pepper
- 1 teaspoon rubbed sage
- Brown sausage in a large pot or skillet on high heat. When sausage starts to crumble add onions.
- When sausage is cooked through remove from pot leaving ¼ of meat at the bottom with grease. Sprinkle flour over the top of the meat and stir. Make sure to stir frequently so the flour doesn’t burn, just enough to get the sausage to very brown and even slightly crispy.
- Pour evaporated milk slowly while stirring making sure nothing is sticking to the bottom. Bring to boil.
- Lower heat to medium and simmer while stirring until desired thickness is reached about 2-4 mins.
- Add meat that was set aside, and seasonings into gravy. Cover and simmer on low. Stir occasionally. Tip: The longer it’s simmers the thicker it will become. Use half and half to thin out if it becomes to thick.
- Serve hot over buttermilk biscuits of choice for the perfect Christmas morning breakfast.
- Tip: you can make this ahead of time! I usually make the night before, put the whole pot in the fridge and then heat on the stove to bring the gravy to a low simmer and add half and half slowly to thin as needed.
Don’t forget to pin this recipe for Grandpa Mel’s Country Gravy for later!