Reviewed: Mar. 25, 2009

Easy, Easy to make. I followed the recipe, with the exception of 1% Milk, it was creamy, and delicious. I froze the leftovers and can't wait to have it again. White and creamy.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Mar. 21, 2009

Just like Mom used to make. I did omit the butter and put the flour right in with the sausage instead of taking it out to make the gravy; and I only used 2 1/2 cups of the milk. Thanks so much for posting this!!!

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Peigi

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

Very tasty!

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Amber

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Reviewed: Mar. 9, 2009

This was good and simple. Be sure to add plenty of black pepper.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Mar. 8, 2009

I've never made sausage gravy but have had it many times eating out. This recipe was easy and wonderful! I used regular sausage as that's all I had in the house. Since it's just the two of us I had enough left over to frreze. It made an a no-brainer dinner last week - all I had to do was thaw it and reheat it in a pan with some extra milk to thin it out. Spoon over some biscuits and dinner is served! This is a keeper!

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Linda

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

I made this exactly as written, only we poured it over hash browns with our brunch this morning. My hubby and 2 sons LOVED it! Thanks for an easy, yummy recipe!

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dklswife

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Dorr, Michigan, USA

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Reviewed: Mar. 1, 2009

Absolutely Fabulous. My husband usually does not like white gravy, but he LOVED this. I always though sausage gravy was hard to make, but this was super easy.

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DALLASLADY

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Reviewed: Mar. 1, 2009

I never thought I'd be able to make gravy, but this was a hit! Very, very good. My husband loved it, and it made alot of gravy, so there was plenty leftover. It reheated well.

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ANGELA M

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Reviewed: Mar. 1, 2009

Very good! I did add the butter since I used turkey sausage (doesn't render a lot of fat) and 2% milk. If you skip the step of browning the flour in the fat, by adding the milk and flour together as another reviewer suggested, it tends to taste a bit "doughy". Still good, but much better when followed as written.

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THEPITCLUB

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Reviewed: Feb. 22, 2009

I followed the directions to the "T" and it was just a little floury to me. Otherwise it was a hit.

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Cara Lantz

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Gypsum, Colorado, USA

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Reviewed: Feb. 22, 2009

The best! Just like mom used to make. Now I can too!!

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TamalineChef

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Reviewed: Feb. 22, 2009

This was awesome! Followed the recipte exactly. You will not be dissapointed! And definately use the Maple Sausage. :)

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MrsLeo83

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Reviewed: Feb. 21, 2009

The best and easiest sausage gravy recipe. I make it with bisquick biscuits and my husband asks for this regularly

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Laura Sampson

Cooking Level: Expert

Home Town: Towson, Maryland, USA

Living In: Liskeard, Cornwall, England, U.K.

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Reviewed: Feb. 16, 2009

My boyfriend is gonna freak out when he tastes this! It's an awesome recipe and so easy. I chose reduced fat sausage and I know you could use skim milk, too for a reduced fat option.

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Harriet's Granddaughter

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Reviewed: Feb. 12, 2009

Fabulous comfort food! Love it over biscuits, noodles or mashed potatoes.

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jelene

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

This is definitely the better gravy recipe. I have been making gravy like this since I was a child, being from the south. If you don't let the flour brown it will not have much flavor. Thank you for adding that tip

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