Reviewed: Mar. 26, 2008

This is not something that appealed to me, but my husband want me to make it. As I cooked it I always think, I'm just going to have salad... I always end up eating to much of this anyways i's so yummy! We even multiplied it to feed 70+ people for a community dinner and it was a HUGE hit!

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

Okay, I have can make a deboned wild duck stuffed with a wonderful wild rice, cranberry orange stuffing... on and on... I have NEVER been exposed to much of the basic midwestern/southern foods such as sausage-gravy. Well... now I am engaged to a meat and potatoes midwestern guy who doesn't want my "High brow" cooking but wants things like this. I made this recipe and with trepidation served it to my very picky meat and potatoes guy. VOILA!!! Success!!! So thank you much for this recipe it has redeemed me in my man's eyes... still not interested in raspberry chocolate truffle torte... Oh, well!

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Karena

Cooking Level: Professional

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Reviewed: Mar. 7, 2008

I decided to make this recipe as a healthy version. The words "fattening" in the description seemed unapealing. I used reduced fat biscuits, turkey sausage, 2% milk and 50% reduced fat butter. Came out awesome! Thanks for the recipe. I nearly cut the calories down by 75% and it tasted just as good!

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Brittany

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Reviewed: Mar. 3, 2008

Nice, simple recipe. I doubled it to serve at a Sunday Brunch and it turned out just fine. I actually made the gravy about 1 1/2 hours before Brunch, covered it, and set it aside. I reheated the gravy right before serving and it held up beautifully. I used regular sausage, instead of maple-flavored, but otherwise stuck to the original recipe. For those who complain about blandness, this is not supposed to be a highly seasoned dish. Just look at the ingredients. People tend to adjust the seasoning using as much salt and pepper as they wish at the table. Thanks, Bill - this is a keeper!

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Feb. 24, 2008

I love this, but I use 2 % milk and add about 1/2 cup finely chopped onions and 1 tsp worcestershire sauce. I have found it doesn't matter what kind of biscuits, or what type of sausage you use.

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AKASHA14

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

This was great, and it can be used with any sausage as I know cus its so easy to make and I have made it many times just this year alone and I love it, my hubby was home from Iraq and I wanted to cook him something different everyday but this was requested even for just a snack, but my picky 5yr son loved it too so Thanks.

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MrsDRS

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Feb. 12, 2008

Instant family hit!!

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DBWALTERS

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Reviewed: Feb. 9, 2008

I had most of a bag of Hormel premium maple bacon crumbles left over from my Super Bowl chili recipe so I figured I'd use it in this recipe so they wouldn't go to waste. REALLY GOOD on the Texas Style Biscuits I just baked. Can't wait to try it with the sausage. Thanks for the recipe!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Feb. 7, 2008

I only give it 4 stars because I think I may have added too much salt. I added a little onion powder as suggested by another reviewer ans think that may have been what set it off. Kids still asked for 2nds but it could very well be that these are my mistakes and truly deserves 5 stars.

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csmith14

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Reviewed: Feb. 2, 2008

Yummy yummy yummy......I really liked this. I used this over chicken fried steak that I made for breakfast this morning. I didn't put a lot of sausage in it because I didn't want it to overpower the Chicken fried Steak. I did add the Sausage to the rest if the gravey when we were done with breakfast. I plan on using it tomorrow over Biscuits.

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Maria2007

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 30, 2008

YUMMY. I didn't have the maple so I opted for regular old Bob Evan's sausage. We all loved it. Don't think of skipping out on the REAL butter....hey this is no way a low fat meal so splurge and enjoy! A few tablespoons of old brewed coffee makes this the exact Tennessee family recipe. Gives it a woody flavor and great coloring like Bob Evan's.

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dahler

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Reviewed: Jan. 28, 2008

Rave reviews from my husband and son! I was told this was the best breakfast I have made in a while :). Followed recipe exactly, used frozen grands biscuits. Enjoy!

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jomist3

Cooking Level: Expert

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Reviewed: Jan. 25, 2008

Make in a large cast iron skillet - and I've always used Sage sausage (I tried Smokehouse sausage once and didn't like it at all). Over hot biscuits - just the way grandma made! I've served over toast too. I transferred it into a crockpot to take to a pitch-in at work and it disappeared. Everyone wanted the recipe.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 20, 2008

Just about the best I've ever had. Easy and tasty, what more could you ask for.

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JimDaddy

Cooking Level: Expert

Home Town: Clifford, Michigan, USA

Living In: Kingsley, Michigan, USA

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Reviewed: Jan. 18, 2008

Fantastic gravy and bisquits! Super easy to make and wonderfully tasty. I used Grands bisquits! YUMMMMM! I will make again and again! THANKS!

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Jan. 18, 2008

Soooooooo good. Better than any I have ever had in a restuarant, served over the Big Daddy biscuits, pure heaven! A little bit of the South, here in Ireland!

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chiromum

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Reviewed: Jan. 17, 2008

Good stuff!

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SuperDave

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Safety Harbor, Florida, USA

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Reviewed: Jan. 14, 2008

This stuff was DELICIOUS!I added a pinch of Accent (MSG) and a little seasoned salt to bump up the flavors a bit. I thoroughly enjoyed each and every bite!

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MsTish

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Ellsworth Afb, South Dakota, USA

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Reviewed: Jan. 12, 2008

I have made this several times....I can't believe I haven't reviewed it before. This is my favorite sausage gravy! I love the slightly sweet flavor the maple sausage gives it. I made it exactly as stated and I wouldn't change a thing....Thank you so much Bill!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jan. 10, 2008

I was not that impressed with this, I just thought it was kind of bland and the maple sausage just gave it a flavor that I didn't care for. I thought the gravy could have used more flavor. It just basically tasted like flour and milk to me.

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