Reviewed: Oct. 28, 2009

I have to give this a 5. There is another gravy recipe on this site I actually like better but it doesn't have sausages included with it. This was good. I served it over Miss Betty's Super Quick Dinner Rolls.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Oct. 28, 2009

I thought Bills gravy was very good,lots of flavor.My husband thought so too. Sometimes my gravy just has very little flavor. Thanks Bill

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Panky

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Oct. 28, 2009

This was good, however i felt like it tasted alot like flour... will make again

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Pasb0006

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Reviewed: Oct. 27, 2009

OMG!!! Pair with some butter biscuits and it's HEAVEN in your MOUTH!

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

Easy to make and turns out fabulous. My husband, a southern man, really enjoyed it.

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bestofcherie

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Reviewed: Oct. 26, 2009

I already make good sausage gravy, but I have had lots of practice in my lifetime. I just wanted to let everyone know, that your's sounds just like mine. I never measured my ingredients before. It just came naturally since I lived on a farm and had fresh cows milk. It's okay made with the cream skimmed off. (2% milk works fine) We used the cream to make our own butter, or home made ice cream. I give this recipe 5 stars, because it sounds so good. I make my own biscuits too. It's real easy to make them if you use self-rising flour because you don't have to add the baking powder, etc, just shortening and milk. (sweet or buttermilk will both work) There's probably directions on the back of the bag.

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mapanda

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Reviewed: Oct. 26, 2009

I don't care for the maple flavor, so I use a savory sausage instead. MMMM....MMMM...Good!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Oct. 26, 2009

Thanks for the reminder to eat this more often! Sausage gravy is usually a no-brainer, but the Maple sausage is a great twist.

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Martin Sparks

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Reviewed: Oct. 26, 2009

My family likes regular sausage with the addition of 1/2 cup of shredded sharp cheese melted in the sauce.

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Janet1951

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Reviewed: Oct. 26, 2009

first let me say that i am so glad to know that i'm not the only person who makes bisquits and gravy with maple sausage. i LOVE jimmy dean maple...use it in stuffing and queso...i know, gross right? but it's REALLY tasty. i always use bisquik instead of flour and make the gravy in a separate saucepan, but next time i'm gonna try it this way!!!

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monica

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Reviewed: Oct. 26, 2009

This is the recipe I have used for years and I don't really measure anything anymore. I usually use canned milk, it gives it a creamier flavor. Delicious!

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yesjessiam

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Reviewed: Oct. 26, 2009

We use regular sausage, half and half instead of milk, no flour. It will thicken on it's own. The longer you simmer it, the better it tastes. Also can't forget the Lawrey's seasoned salt. We swear by it!

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Nancy E.

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Reviewed: Oct. 26, 2009

I gave this five star, this is exactly how I make mine, and it is fantastic, my husband likes me to add cooked bacon too. reminds him of Bobs Big Boy but better. A basic white sauce like this is so versatile. I use it as a base for cream soups,gravies, and even pot pies.

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virginia miller

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Reviewed: Oct. 26, 2009

Don't care for the maple sausage, and to make it even simpler, you don't have to remove the sausage, just before it is cooked, sprinkle the flour in and stir it into the sausage and drippings, till the sausage is fully cooked,and the flour looses its "floury" taste, then add milk and whisk till thickened, makes it less messy, and a WHOLE lot easier. Thanks for a nice recipe.

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Reviewed: Oct. 26, 2009

This is exactly how I make mine, BUT I don't use maple sausage, just mild or spicy sausage and for an extra 'yummy factor' I add one can crm. mushroom soup. It makes it even more rich and delightful, my family has loved my sausage gravy and biscuits so much they've even requested it for dinner! :)

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MissMissy

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Reviewed: Oct. 25, 2009

I love Sausage gravy its one of my favorite weekend breakfast treats. BUT I am really trying to cut down on fat so it made a few changes. 1. real butter is a must. 2. I used turkey sausage and added a dash of garlic powder and hot sauce and maple syrup ( gives it a sweet and spicy taste. 3. I used 1 c. chicken broth ( adds great flavor) and 2 c. 1%milk and a little extra flour to even it out. My husband who did not think he would like gravy and biscuits loved it.

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Cakesnspice

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Oct. 25, 2009

This is great for a wintery Sunday morning, and it's approaching quickly here! I use Atkins low carb milk. 4 carbs and only 90 calories. Takes the guilt out and does not harm the wholesomeness of the recipe. I like the sausage w/bacon. You have got to serve this over the "Miss Betty's Super Quick Dinner Rolls" from this site. They are not rolls but biscuits. They are hearty and don't have the baking powder aftertaste. The gravy doesn't sog them up. Amazing. Just bake the biscuits for about 20 minutes or so.( don't be fooled, they don't get over brown when done)and they are ready when the gravy is done. I just love this. Never had it before till I tried this recipe a few weeks ago. Excellent recipe!

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Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Des Moines, Iowa, USA

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Reviewed: Oct. 25, 2009

This is exactly the way I make it but I also add a few dashes of hot sauce and I use regular sausage. Sometimes I use the hot sausage and omit the hot sauce. Sometimes I don't take the sausage out of the pan, just add the flour to the cooked sausage, then the milk and simmer. Thanks for the recipe- Wonderful. Gary

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Gary

Cooking Level: Expert

Home Town: Caruthersville, Missouri, USA

Living In: Portageville, Missouri, USA

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Reviewed: Oct. 25, 2009

found this recipe 2 mos ago, my daughter, myself & my 2 grandkids have it every sunday morning GREAT

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colette

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Reviewed: Oct. 25, 2009

Great recipe,I make this quite a bit as it is a favorite here for brealfast,I do though add a dash of worchestershire and a dash or so of sage,& of course with a bit of hot sauce.

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