4 strips thick cut smoked bacon

1 pound pork breakfast sausage

1 quarter stick of butter

1 medium yellow onion (chopped)

4 cloves garlic (minced)

4 cups whole milk

1/3 cup flour

1 tbsp Worcestershire sauce

1/8 tsp cumin

Diced green onion

Salt and pepper


In a large skillet over medium heat, cook bacon until almost crispy. Remove bacon from pan and roughly chop it.  Set it aside. Leave the bacon fat in the pan. Add sausage to pan. Crumble the sausage while it’s cooking.  When sausage is done cooking, remove it  from the pan and set aside.  Leave the sausage fat in the pan.  Add yellow onion, garlic and butter. Cook until onion softens. Make sure you keep stirring so the garlic doesn’t burn. Put the sausage back in along with chopped bacon. Stir in the flour for about a minute  to make a roux.  Now add your cumin, salt and black pepper. Sausage gravy is best with a lot of black pepper. Slowly add milk, one cup at a time as you stir. You may not need all 4 cups of milk. Once the milk starts to thicken to a gravy consistency, add in your Worcestershire sauce. Cook for about another minute or two  then it’s done.  Do not overdo the Worcestershire sauce or cumin. These two ingredients can be overpowering.

Serve gravy over biscuits or chicken fried steak. Garnish with green onion.  Serves about 4-6 weightlifters. Enjoy.