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READY IN 30 mins

Sausage Gravy I

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"My mother learned how to make this while we lived in Nashville many years ago, and it is now a family favorite. Good old-fashioned sausage gravy. It's her most requested recipe from family and friends alike. Serve over biscuits or toast." — RENE1959

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Original recipe makes 8 servings Change Servings

1 pound ground pork sausage
3 tablespoons bacon grease
1/4 cup all-purpose flour

3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Directions

Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

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PREP 5 mins
COOK 25 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 27, 2003

This is a great recipe for sausage gravy. I do make mine slightly different though. First, I don't add the bacon grease because I feel mine has more than enough. With the sausage in the pan I will add the flour, then the milk and spices. I also really prefer mine with sage sausage to give it a little more flavor. Maple sausage doesn't taste quite right though.

—Navy_Mommy

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Most Helpful Critical Review

Jul 10, 2004

I am continuously surprised that recipes that are nothing special get such high reviews. This is good but not great. Needs LOTS of extra salt and pepper, very very bland without. I might use the recipe again but I'm wondering if I should bother because the packaged kind (McCormick) the grocery stores sells tastes better, is quicker, and cheaper to prepare!! This recipe is overrated.

—amydoll

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393 Ratings

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Oct 24, 2003

I made this to go over J.P.'s Big Daddy Biscuits and it was sooo good. I didn't use the bacon grease, as my sausage was greasy enough. I added a hefty dose of ground black pepper...it gives the gravy such a good flavor!! Mind didn't reheat well, so next time we'll either eat it all or have to make a smaller batch. Thanks Rene.

—JOSIE

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Nov 11, 2004

It seems almost everyone changes this recipe to fit their own taste and I'm no exception... I have made this exactly as written and also with a few changes. First I'll review this without changes. The first thing I noticed was that this does not make eight servings. If you are making this for biscuits and gravey, the recipe will makes only two servings. I make this for myself using half the recipe and gobble it up myself! Second, it is just a tad bland but can easily be fixed by starting with a sausage with more spice. The changes that I've made are to saute some onions with the sausage and added several dashes of warchestershire sause to give it a little more zip. I also add a little of Jonny's Seasoning Salt. When I have no bacon grease, I use butter instead. I grew up in the South and had biscuits and gravy 'most every morning so I consider myself an expert gravy taster and I give this one five stars. :-)

—ROOKIE COOKIE

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Oct 20, 2003

I made this for my husband today (huge fan of sausage gravy over biscuits from restaurants) and he absolutely LOVED it. Easy to make too. I substituted butter for bacon grease, used skim milk and Italian seasoned pork sausage. Wonderful flavor. Will make again and again! Try J.P.'s Big Daddy Biscuits with this gravy. You can't go wrong!

—NOTTINGGATE

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Nov 16, 2002

Know I'll sound like a broken record...but this really is THE best! The only gravy I'll ever use from now on for biscuits n' gravy! Made this for my father's birthday brunch. After I prepared it put it in a crockpot to keep it warm and everyone just ladled it out onto hot biscuits. The bacon grease is the secret to the flavor of this gravy. My only change was to add quite a bit of salt and pepper. We love it so much we eat it for a quick supper all the time. We cook frozen biscuits in the oven and cook a bag of shredded hashbrowns while we're making the gravy. (We put the hashbrowns on top of the biscuits then ladle the gravy over all.) Mmmmm, mmmm!

—CATMANIACS

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May 01, 2003

I think this is very good. I lived in Tenn. and make my exactly like this only using equal parts of can milk, to equal parts of water. I love it that way, and it is a little richer flavored..has a Bob Evans tastes. My girlfriend use to make her gravy with milk, and she'd say, why don't my gravy tastes like yours? It's the can milk. But both ways are very good. yummy

—ROSIELUVSTOCOOK

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Jan 01, 2007

I have been making this recipe for 5 years now and it is still the best one. I love this recipe. It is so, so good. I wouldn't change anything and I will not use any other sausage gravy recipe. I love to cook and I only keep the really good ones. This is for sure a keeper. Thank you so much.

—mcldanyell

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Nutrition

Calories
344 kcal
17%

Carbohydrates
7.9 g
3%

Cholesterol
51 mg
17%

Fat
29.9 g
46%

Fiber
0.1 g
< 1%

Protein
10.1 g
20%

Sodium
569 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sausage Gravy I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 344
Calories from Fat: 269

% Daily Value *
Total Fat 29.9g 46 %
Saturated Fat 11.4g 57 %
Cholesterol 51mg 17 %
Sodium 569mg 23 %
Potassium 258mg 7 %
Total Carbohydrates 7.9g 3 %
Dietary Fiber 0.1g < 1 %
Protein 10.1g 20 %
** Sugars 4.3g
Vitamin A 3 %
Vitamin C 2 %
Calcium 15 %
Iron 7 %
** Thiamin 38 %
Niacin 20 %
Vitamin B6 11 %
Magnesium 6 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.