This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Bill's Sausage Gravy

Read Reviews (772)

"This is my version of sausage gravy...the best! Pour over hot biscuits (I use store bought.) Follow these directions and you won't be disappointed! Very fattening and Umm Umm Good!" — VLLYBY1

Ingredients Edit and Save

Watch video tips and tricks

Cotechino Pork Sausage and Braised Beans

Italian “Sausage” Baby Back Ribs

Johnsonville® Three Cheese Pasta Primavera

Braised Chicken Apple Sausages and Cabbage

Breakfast Sausage

Veggie and Sausage Skillet Pizza

Italian Sausage, Peppers, and Onions

Battle of the Butter: Salted vs. Unsalted

Measuring All-Purpose Flour

Types of Salt

Original recipe makes 6 servings Change Servings

1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour

3 cups whole milk
salt and pepper to taste

Check All Add to Shopping List

Directions

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

ADVERTISE WITH US

This is a great sausage gravy with any type of sausage. Maple tastes great & I normally wouldn't have chosen it, but have used it several times for this gravy. I end up having to use a little extra flour because I make this with 1% milk, which is what I normally buy. OH - ONE OTHER THING: The most popular review states that he whisks the milk & flour together & adds it to the sausage directly. The reason the recipe is written the way it is - is because you need to cook the flour in the drippings & butter to get rid of the "floury" taste. All successful white sauces are made this way. Following the original recipe as written makes the best tasting gravy!

—Jennifer C.

See full review »

Most Helpful Critical Review

Jul 28, 2011

Gravy was bland. Needs more spice other than salt and pepper. Maybe some sort of herbs. Best thing about it was the maple aroma.

—kimtl

See full review »

1,015 Ratings

See other versions of this recipe!

Sep 18, 2003

As far as directions this is one of the better sausage gravy recipes I have seen. I prefer to use sage sausage in mine. I find the maple sausage has too strong a flavor that clashes and doesn't taste right. I also do not add the butter. I find I get more than enough fat from the sausage.

—Navy_Mommy

See full review »

Sep 20, 2005

hands down 5 stars. i cook this at the firehouse every sunday morning when i am working. this is our absolute favorite! don't even attempt to use anything other than maple sausage. it just doesn't taste the same. we skip removing the sausage to leave the drippings. we wisk the flour and milk together in a bowl and then just dump it in to the pan with the sausage. tastes the same and is quicker. THE GUYS ARE KNOWN TO COME IN OFF SHIFT JUST TO EAT!

—helenasmommy

See full review »

Sep 21, 2009

We love this recipe! However I did tweek it a little bit so that I could get the taste closer to that of which they serve at the Montage in Portland, OR. I add about 4 Tablespoons of maple syrup after it thickens and 1/4 teaspoon cayenne pepper OR replace maple sausage with chorizo sausage to make it spicy....but you can add either to your liking, I just found that it makes the flavor burst! Also, I serve mine over buttermilk biscuits...the only way to eat them! Thanks Bill!

—Sarah

See full review »

May 16, 2006

I tried this with maple sausage and thought it was great. Then on a whim I tried it with a batch of the Breakfast Sausage recipe on this site. It was divine with the Breakfast Sausage! Makes even ho-hum biscuits taste great!

—VORCHA

See full review »

Apr 21, 2012

Pretty good. I added a few diced hard boiled eggs to the sausage gravy to stretch it out a bit. Really went fast. EDITED REVIEW: I make this a lot now, but I'll usually use canned milk to make a creamier gravy and I'll either add red pepper flake or Frank's Hot Sauce to give it a little kick.

—Sarah Jo

See full review »

Jun 15, 2007

This was fantastic! I doubled the recipe since I was making it for a breakfast potluck at work. I added some onion powder to the sausage, along with pepper and salt. I wasn't planning on adding butter, but the sausage didn't render much fat, so I added about 5 tbsp. for the double batch. Everyone at work loved it (it was the favorite dish). Plenty of black pepper is a must, I think, but I like pepper. Thanks, Bill!

—Shannon :)

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sausage Gravy III

Sausage Gravy II

Pork Sausage Gravy

Sausage Gravy I

Sausage Gravy

Country Sausage Gravy

Smoked Sausage in Mushroom Wine Gravy

Gloria's Sausage Gravy with Biscuits

Breakfast Sausage

Maple Sausage Balls

ADVERTISE WITH US

Nutrition

Calories
353 kcal
18%

Carbohydrates
11.5 g
4%

Cholesterol
62 mg
21%

Fat
30.8 g
47%

Fiber
0.1 g
< 1%

Protein
13.5 g
27%

Sodium
947 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bill's Sausage Gravy

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 353
Calories from Fat: 277

% Daily Value *
Total Fat 30.8g 47 %
Saturated Fat 11.9g 60 %
Cholesterol 62mg 21 %
Sodium 947mg 38 %
** Potassium 182mg 5 %
Total Carbohydrates 11.5g 4 %
Dietary Fiber 0.1g < 1 %
Protein 13.5g 27 %
Sugars 6.5g
** Vitamin A 6 %
** Vitamin C 0 %
** Calcium 18 %
** Iron 3 %
** Thiamin 9 %
** Niacin 16 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.