Reviewed: Mar. 6, 2011

Ate it over mashed potatoes. Very good!

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3 users found this review helpful

Reviewer:

Reviewed: Dec. 22, 2010

I made this for breakfast one day to get use of our leftover biscuits. It was decent, but I had to add seasoning in order to rid the taste of flour. Next time I think I will cook sausage or even bacon to have the grease and then make the gravy, I think that will help flavor it up.

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9 users found this review helpful

Reviewer:

sharon6

Cooking Level: Intermediate

Home Town: Grant Park, Illinois, USA

Living In: Griffith, Indiana, USA

Reviewed: Dec. 8, 2010

A very simple and very good recipie close to how my mother taught me to make it. Easy to make, scales well to different serving sizes, and refridgerates well with easy microwave re-heating for a quick meal on the go. My mom prefered to use "sage" sausage for this while I prefer a much spicier sausage. I've never had a problem with flour clumps, even when I don't separate out the sausage first (or if there were lumps I didn't notice since the gravy is so chunky with sausage in it.) I prefer to serve over toasted english muffins rather than biscuits.

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Reviewer:

Nathan

Reviewed: Oct. 12, 2010

This is similar to a version I've made for years. But I drain my sausage after browning, return to kettle, melt in 3 T. butter and then coat with flour, stirring well...then I gradually stir in milk stirring constantly to desired thickness. I love a few shakes of Tabasco on top of gravy smothered toast then...mmm!

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7 users found this review helpful

Reviewer:

muddytigers

Cooking Level: Beginning

Home Town: York, Pennsylvania, USA

Living In: Billings, Montana, USA

Reviewed: Oct. 26, 2009

very good I did not measure anything but it still turned out awesome. I have never measured anything in my life I go by what looks right. always turns out great.My Grand Mother & Mother was the same way.

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4 users found this review helpful

Reviewer:

Rose

Cooking Level: Expert

Reviewed: Jan. 19, 2009

I'll admit, I changed the recipe a little but even as written I'm sure it is very good. I used 1 pound of sausage, 2 cups of milk, and about 1/3 cup of flour. I browned the sausage, added the flour and mixed it until I couldn't see the white of the flour anymore. I then added the milk 1/2 cup at a time. I stirred until it was thick and boiling, turned it down and added some pepper. I didn't add any salt; it didn't need any. I used mild sausage. I think it would have been better had I used a flavored sausage or maybe hot. Anyway, it was very good and I will be making it again.

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26 users found this review helpful

Reviewer:

amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

Reviewed: Feb. 22, 2008

Recipe is a little vague. When i first started making good sausage gravy, i didn't know enough to cook the rue well before adding milk. Also, i use cast iron for everything, and as a result i use too high a heat and i lose a lot of fat. I usually fix that problem by adding a stick of butter...

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Reviewer:

Zoppa

Cooking Level: Expert

Home Town: Rockford, Michigan, USA

Reviewed: Nov. 25, 2006

it was good my husband liked it. i would use it again, i might tinker with it a little bit i thought it was a little too bland for my liking next time i may add a little cayanne pepper. for a little added kick. but i would recommend it to others thanks

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usafmommy

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Mountain Home, Idaho, USA

Reviewed: Mar. 25, 2006

May I suggest reading Flobees suggestions? She is exactly correct when she says to use 2 tablespoons flour to one cup of milk. I don't use skim milk, though. Also, I suggest using one pound of regular sausage and one pound of hot or spicy sausage, then brown it with some chopped onions. Finally, as Flobees suggests, add the flour to the sausage after the sausage is browned (make sure the sausage is coated) and then add the milk. You shouldn't have a problem with lumps (just don't add additional flour after adding the milk!) I usually use 4 tablespoons of flour and 4 cups of milk.

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MLC

Reviewed: Jan. 13, 2006

This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until you add milk to break up the lumps, forget it -- they won't break! Once you've made a "roux" with your flour and drippings, you can add milk. Good tip: The consistency of the roux will likely match the consistency of your gravy when finished. Thick roux equals thick gravy, etc. Please, please never be tempted to add water to make southern-style sausage gravy. Mix the milk into the roux with your whisk. I never measure for a recipe like this -- just eyeball it. If it won't thicken you can add cornstarch mixed with water, but it's better just to add your milk incrementially. If it's too thick the addition of more milk will take care of it. Serve over buttermilk biscuits and you have one of the most delightful comfort foods known to man. 3 stars because it needs more instructions.

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74 users found this review helpful