Reviewed: Oct. 25, 2009

I added 1 more tbs of flour and 2 more cup of milk and used a tube of biscuits. Ready in 1/2 and hour! yummy D

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Reviewed: Oct. 22, 2009

I have been making this recipe for years and it's the best but yes you do have to tweak it. I use a pound and a half of sausage (use what you like, my family likes maple). Increase the onion to you taste at least a quarter cup. Increase the flour; I use 4 1/2 tbsp and then use 4 1/2 cups milk. But always use the same ratio of flour to milk. I use 1 1/2 tsp poultry seasoning since I increased the liquid. Nutmeg is optional. I used Pillsbury frozen buttermilk biscuits. This is a great recipe. I have been using this for 10 years.

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OFFTHEVINE

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Reviewed: Aug. 30, 2009

Good. I will thin out gravy next time- not enough milk.

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Lizzy

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

Don't let the nutmeg scare you away from this recipe. It adds a richness and flavor that no one will be able to put their finger on. I substitued Hot pork sausage for the sage. I left out the dash of hot sauce put added a 1/4 tsp of rubbed sage. Delicious!

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Jen Bird

Home Town: Teton, Idaho, USA

Living In: Sidney, Nebraska, USA

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Reviewed: Feb. 23, 2008

My family loved this recipe. My husband's eyes got big as he took his first bite. He said it was just like the restaurant's version. Other viewers are correct in leaving the sausage and doubling(tripling even!) the rest of the ingredients. The gravy would be great to make ahead and have on hand to ease the rush in the morning. (I cheated and made frozen biscuits and it was still fantastic.)

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ironchefwannaB

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

Very tasty...I doubled everything except the sausage...the spices might sound odd, but they give it the "sausage gravy" taste...I made my own cheddar biscuits

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BIKERGRL

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Reviewed: Oct. 28, 2007

I live in Montreal and miss the taste of American country cooking, so I tried this and I was pleased that it tasted so much like home. I used my own biscuits but made the gravy and it's quite good. I added extra nutmeg. I'll use this again.

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 17, 2007

this was very good -just need more milk and i made my own baking powered biscuits - i would make this recipe again.

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debbie

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Reviewed: Jul. 18, 2006

I love this recipe...actually, my mother used to make it all the time and has since passed away. I'm so grateful that I found it here. I realize that it does come out a bit thick, but I add milk as needed to make it come out just right. The "unusual" spices give it a nice twist on something that normally is a bit on the bland side.

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KELLYGOFF

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 20, 2006

I did not make the biscuits (as some other reviewers said, it was too long of a process for the morning), however I've made this gravy recipe several times. While it is very thick, I have learned to double the recipe (probably could triple) EXCEPT for the sausage.

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glauben

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

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Reviewed: Jan. 10, 2006

The chicken seasoning, hot sauce and Worcestershire really gave it a great flavor! One of the reviewers was crazy for wondering why they should put it in, I think it's the best I've made in quite some time! I didn't add the nutmeg and added only a teaspoon or so of chopped onions from the spice rack and adjusted the milk/flour ratio just slightly to suit our preference. Thanks for the twist.

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NITASHARP

Cooking Level: Intermediate

Home Town: Middletown, Ohio, USA

Living In: Lockland, Ohio, USA

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Reviewed: Jan. 2, 2006

I did not try this recipe. I meant to review the Bob Evans sausage gravy, which was excellent.

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JANNIEMAEM

Home Town: Easton, Pennsylvania, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 26, 2005

I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits, or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make.

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Rollin

Cooking Level: Expert

Home Town: Hesperia, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Dec. 21, 2005

I am rating this recipe as it is written.....this is NOT a gravy recipe, all I ended up was with sausage. I wished I had went back and read the other reviews before attempting to make this. Sorry, but this recipe needs major adjusting.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Dec. 13, 2005

I thought this was a greatr recipe, but as many have said before me it's a bit thick. I needed to add quite a bit of liquid to get the desired result. And I also used less sausage. As for the bisquits I would recommend making your own.. I tried the store-bought ones and it just didn't come out right with those.

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MARENESP

Cooking Level: Intermediate

Home Town: Jondal, Hordaland, Norway

Living In: Bergen, Hordaland, Norway

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Reviewed: Nov. 11, 2005

I give this five stars because it is absolutely delicious. I found this recipe because my husband request I make some. I wasnt sure if I would like it, but I love it too! I agree, more sauce is needed, so I usually add more liquid. Also I just use refrigerator biscuits to make it easier.

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SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 31, 2005

my husband and sons looove this recipe. It turns out super every time!

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marilyn

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Reviewed: Jun. 5, 2005

Yummy gravy! I used a 12 oz chub of light sausage and skipped the salt and nutmeg(although I did throw a dash of season salt in). My husband wanted more gravy and a smaller ratio of sausage to gravy. So, next time I will double all of the ingredients EXCEPT the sausage. I used a different different biscuit recipe as I didn't have buttermilk, nor could are hunger pains stand to wait for the rise time!

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DEANISUE

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Reviewed: May 30, 2005

I agree with the other reviewers that this does come out way too thick. Will keep my other recipe going, although thank you for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 11, 2005

As others said, this is a great recipe, just like the restaurants, however there is just not enough gravy and it comes out too thick. I doubled it and added more milk-add enough so that you get the consistancy you personally like. It was just too thick for me. Make sure you cook the flour well to get rid of the pasty taste before you add the milk.

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