Reviewed: Dec. 7, 2004

Had good flavor and everybody enjoyed. Followed recipe exactly. Definitley not enough for 8 servings though.

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Jamie

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

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Reviewed: Nov. 28, 2004

Quick and easy reciepe...I did not have bacon grease and subbed w/ crisco and worked just fine! :) thanks for a GREAT reciepe. Angel

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MIKENANGEL

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Reviewed: Nov. 20, 2004

Loved it! I had however followed the advice of the prior posting. I did use about 3/4 cup of onion which I sauteed with my sausage - also I use Jimmy Dean's SAGE sausage - really gives it a nice flavor. The Worcesthire sauce is a nice touch. Also - when I use to make I my gravy never turned out thick enough - just realized the secret is the amount of flour! I love this website!

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SueKPage

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Reviewed: Nov. 10, 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. :-)

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2004

This recipe is really a wonderful base recipe. I found that I needed more flour than what was called for. I also added more salt. Thankfully I had plenty of bacon grease on hand as sausage generally doesn't render much. Good recipe to start with esp. if you are an experienced cook. You'll know what to do.

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jacksnewwife

Cooking Level: Intermediate

Home Town: Highland Heights, Kentucky, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 29, 2004

I thought this was a great base recipe. I took all of the advice of the previous posters and make some changes as well. First, instead of just pork sausage, I used half hot sausage. To make this recipe to my taste, I added 2 bouillion cubes and a few dashes of worchestershire sauce. I totally ommitted the salt, not needed with the bouillion and natural saltiness of the sausage. I didn't have bacon grease, so I used butter. If you don't use the hot sausage, I suggest you add a few dashes of hot sauce, but not both. This was excellant, I've made it three times in the last week and a half, as good as I remember my Grandmother's!

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FLYMOMMY3

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Reviewed: Oct. 20, 2004

This recipe was awesome. I did, as other reviewers suggested, use butter instead of bacon grease and combined milk with half and half. I figured if I was going to be bad, I may as well be really bad!!

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want2hike

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Reviewed: Oct. 17, 2004

I've been looking for a good sausage gravy recipe - that is why I'm so glad I found this one. We just finished eating my first batch - and we loved it! I didn't have the bacon greece on hand - so we did without, and never missed it! Thanks!

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LAURAP3

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Reviewed: Oct. 15, 2004

Yum-Yum!! I used hot sausage, whole milk - - and added some garlic pepper and Cajun seasoning - Fab!!! I used Wondra gravy flour instead of regular flour too! Great for the rainy and chilly night tonight!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2004

Good ol country cookin' I made this the other day and it was some good eatin' I also made the same gravy only with Pork chops for supper tonight. It was great. My mom and grandma always made sausage or pork chop gravy just like this...but I had no clue how to cook it until now. Thanks!

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RDU3

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Reviewed: Sep. 16, 2004

Very good recipe. Added a little more salt and pepper. Also used 1/2 lb zesty sausage, 1/2 lb italian sausage and 1/2 lb regular sausage. Also addes a little more milk until the thickness we like. A great base to start with. Thanks!

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JoAnn

Cooking Level: Expert

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Reviewed: Sep. 15, 2004

This is great! I didn't have bacon grease (I was surprised because I always cook bacon) so I put in a stick of maragine. I know it looks excessive but this recipe is supposed to be rich and tasty. When I added 1/4 cup of flour, I knew it wasn't much. So I added another 1/4 cup of flour and the gravy thickens quite nicely. I can't imagine why would someone try to eat this gravy wihtout any salt/pepper. I added a nice amount of pepper and salt to it and it came out almost perfect! Make sure you use country-style sausage for this recipe. Mild or Hot, however you fancy it. The gravy is supposed to be tasty and rich so don't try to skimp on any ingredients.

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COLINTRI

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Reviewed: Aug. 31, 2004

This is a keeper. I used butter since I didn't have bacon grease available and used seasoning salt in place of the regular salt. Like some others, I think I might double the 'gravy' portion of the recipe next time- I prefer a saucier sausage gravy myself. This was my first attempt at homemade sausage gravy, though, and I'm very happy with this recipe. Thanks for sharing!

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andrea_d

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 7, 2004

An okay recipe. From reading all the reviews, it seems that everyone has altered the recipe drastically before rating it so high. I am no exception! I added 1/2 c. half and half, sage to the bacon grease, loads more pepper, and applewood smoked slab bacon. And yes, it did turn out sublime. Great for breakfast over biscuits and a big old cup of strong black coffee.

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MOSCHOPDINES

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Reviewed: Jul. 28, 2004

This gravy was ok. We did not have any pepper so that may be why it was just ok. I cooked the sausage, added some butter and when that melted, I added the flour, Mrs. Dash, a lot of salt, and milk. I did add much more milk and flour so that there would be`enough to feed the four of us. The family loved it but they did not grow up in the country like I did. Next time I will buy pepper too.

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SAHMCOLS

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Reviewed: Jul. 18, 2004

Left out the bacon grease and didn't simmer for the 15 minutes. Add salt and pepper to suit your tastes. I also used a combination of heavy cream/milk instead of milk by itself.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 14, 2004

We've got bacon grease, sausage and salt, yet another reviewer said that this needs yet A LOT more salt???? I hope they were kidding! Great recipe as is Rene and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: 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.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 16, 2004

Wonderful....I loved it, as did my family! Only change I will make next time is to add a bit more milk and flour to make a little more gravy. It was about 50-50 on the gravy and sausage and I prefer there be a bit more gravy. I also recommend adding a bit more salt and pepper. This recipe is great though, really loved it! OH, I used butter in place of bacon grease as well since I didn't feel like frying the bacon.

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Jennifer P

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Reviewed: Jun. 15, 2004

Fabulous!! I used pre-cooked links cut up in a pinch and butter instead of bacon grease, & it was still very flavorful. I served it over hashbrowns.

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CHEFDALI

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