I've made this version of gravy before and I know it's very delicious and easy to make. The only change I made was to use beef bouillon instead of chicken because of my oldest daughter's allergy to poultry!

This is the best sausage and gravy recipe I have ever eaten! Thanks to the person who submitted it. I made it for a tailgate breakfast prior to an early football game! I increased the ingredients to make enough for about 30 people, but it served more than that. I made one mild version and one with the hot pepper flakes. The spicy gravy was the biggest hit. Then, I made it for company with teens who are picky eaters, and they ate it up. The recipe is so good, I would suggest that you do not omit the onion, bell pepper, garlic, sage, thyme, parsley, peppers or boullion because that's what gives it the unique flavor. (I mince the onions, bell pepper and garlic into small bits in the food processer). Tonight, I made it for our monthly breakfast supper, with eggs on the side. My husband wants me to try it again, using only 1/2 pound of the sausage and cut back on the hot pepper flakes. (He likes alot of gravy). Two biscuits, covered with the gravy, make a hefty serving. So, unless you have really big eaters in your family, the original 1 lb sausage recipe can serve 6 easily. One last comment: I didn't make biscuits from scratch. Pillsbury Frozen Oven Baked Buttermilk Biscuits are the best. No need to thaw. Put them in a preheated oven, bake as directed, and they come out looking like homemade.

My family loved this. I used low fat sausage and low fat to make it a bit healthier

Great recipe, I love the extra spices used and not just the same old bland gravy everyone else makes. I put the leftovers in the freezer and took them camping one weekend, everyone loved it. I did not use as much tyme, not a big fan but love the sage.

Good, but sage and thyme were too strong. Would use cream instead of milk next time. The red pepper was a great taste to add though.

This was good, but I thought the sage/thyme combo was too much. Next time I'll leave them out and just do white & black pepper, garlic & onion powder (and the real thing). I had to change the recipe a bit due to allergens in the bouillon cube. So I used low-sodium chicken broth and cut down the milk by the same amount. Also, I thought 1 lb of meat would be way too much, and I was correct. I only used 1/2 lb for a 4-serving recipe. This makes a lot more than 4 servings (over biscuits). I served them with seasoned scrambled eggs. I use the breakfast sausage recipe from Lee Fogle (it's awesome...and where the sage should be, IMO) made with 1/2 ground turkey and 1/2 ground sirloin. This is a great base recipe, though. I cannot have pre-made gravy due to the allergens, so this is a great one to make from scratch.

Very good, however to turn this into a 5 star I would reduce the chicken bullion to 1 cube, not two. Also use 1 cup skim milk and 1 cup fat free 1/2 & 1/2 for better flavor and less fat.

I made this for my kids for breakfast before school today. They loved it! I use a different recipe usually but decided to try and see if all the extra ingredients made a difference..and it does!! Even my picky daughter said she liked it even though she knew there were peppers in it!

The best I have tasted... I made with soy milk and turkey sausage, tasted great and had very little fat.

Beautiful recipe! Way better than the usual pasty white with pepper flecks stuff that I usually encounter! Simple process with an exceptional outcome! Thank you so much for sharing! I had neighbors coming over to see what smelled so good ;)

This is absolutely awesome. I am not a sausage gravy person...white sauce and crumbled Jimmy Dean just don't turn the crank, ya know? But my family loves it so I tried this recipe. It is out of this world. I used sage flavored sausage and dried thyme...also added a pinch of dried ginger as was suggested. I did cut the onion and pepper down significantly...i used 1/4 c red banana pepper and 1/2 c finely chopped onion...don't skip the parsley at the end...it is a nice touch. I like the heat of the cayenne, but that is up to you. I also substituted an envelope of McCormick Sausage Gravy mix for the flour. Be prepared to add some extra milk. I served with homemade granola, fresh fruit and yogurt (made me feel better about serving the heart attack biscuits). This is now in my brunch repertiore!

Personnally I would have added a dash of ginger and oregano to really bring out the heat. To me it tasted somewhat bland and I wouldnt waste my time with it again.

THANKS! GREAT RECIPE......I've been trying to make sausage gravy for 14 years (city girl marries country man) and finally my husband gave me a standing ovation after I put this recipe on the table.

wow, this was truely amazing!! I didn't have green peppers or fresh herbs so i just used dried herbs and it was still amazing!! I also added a bit of maple syrup (because I like it) and didn't use chicken stock (only milk) I was hesitant to put the butter and flour in with the pork sausage (I usually make a roux seperate) but I thought I'd give it a go and well the results I will say again... amazing!! This is the only sausage recipe i'll be using from now on... thanx for sharing!!

yummy!!!!!! soooooo good with mashed potatoes and corn! even my 13 month old baby loves this meal. so easy and quick. Thankyou very much!!

This recipe is so good! We're Canadian and up here you won't find biscuits and gravy in restaurants. My husband has been searching for a while to find a recipe that we like. This is by far the best one yet, it's a keeper! Thanks!