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Pork Sausage Gravy

Submitted by: Carrie Hanson
Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk. 

Photo of: Country Sausage Gravy

Country Sausage Gravy

Submitted by: Tony Zell
Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick. 

Photo of: Sausage Gravy III

Sausage Gravy III

Submitted by: Bonnie
This is a simple and great recipe for sausage gravy that you can serve over hot biscuits. This is a great breakfast treat. Hearty and delectable. 

Photo of: Sausage Gravy I

Sausage Gravy I

Submitted by: Rene
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. 

Photo of: Sausage Gravy

Sausage Gravy

Submitted by: Denyse
Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits! 

Gloria's Sausage Gravy with Biscuits

Submitted by: Debbie
This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions. 

Photo of: Bill's Sausage Gravy

Bill's Sausage Gravy

Submitted by: Bill
This is my version of sausage gravy...the best! Pour over hot biscuits (I use store bought.) Very fattening and good! Follow these directions and you won't be disappointed! 

Smoked Sausage in Mushroom Wine Gravy

Submitted by: JACKIECREE
Living In: Lorain, Ohio, USA
This is a very easy, quick recipe created out of desperation for my hungry family: smoked sausage (or kielbasa) sliced up with mushrooms in a red wine gravy. Basic fare, but everyone seems to love it! Serve up with mashed potatoes and corn. 

Photo of: Super Sausage Gravy

Super Sausage Gravy

Provided by: Bob Evans®
This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal. 

Photo of: Sawmill Gravy

Sawmill Gravy

Submitted by: Lloyd Rushing
A thick milk gravy. Serve on biscuits with sausage and eggs. 
 
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