Sausage Gravy Recipe -
Sausage Gravy Recipe
  • READY IN 30 mins

Sausage Gravy

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
  2. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
  3. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2003

Very simple to make. The first night I thought it was a little bland so I would have only rated it with three stars. Luckily I had the left overs for lunch the next day. What a differnce that made! The sausage flavor had time to really blend with the gravy to make a wonderful meal. Next time I will simmer the gravy longer before serving to give it the extra flavor it really needs.

Most Helpful Critical Review
Jun 29, 2011

Made this way it was almost bland. After I added some salt and a tablespoon of fresh cracked pepper it was great.


99 Ratings

Mar 18, 2008

This is your basic sausage gravy. After trying several recipes from this site, our favorite gravy recipe is the "Country Sausage Gravy". It is loaded with flavor!! I did add garlic and onion powder, as well as a bit of dried herb seasoning.

Aug 09, 2006

This is really good, but SO much better if it has the chance to sit overnight. When it's first done the flour is very easy to taste, but the next day all of the flavors have blended nicely.

Oct 13, 2009

Yep, this is it! I never had this growing up - this is something I learned about after meeting my (Texan) in-laws... and I was an instant fan. I giggled when I read the "you can add some sausage back in" instructions because I always make this with at LEAST half a pound of sausage in the gravy. Chunky is better! I know some recipes call for sage sausage, and even though I have a love affair with maple sausage, I wouldn't use anything but plain for gravy. Just too darn good to mess around with it! If you're looking for a biscuit recipe to go with, try Mom's Baking Powder Biscuits here. Not fancy, just delicious and easy. Enjoy!

Sep 13, 2003

Easiest sausage gravy, great with biscuts!

Mar 22, 2007

I did the bacon version after cooking some turned out great! The bits from the pan made it color up really nice. I put cayenne pepper in with the roux, I think it helps with the flour taste. I've also heard that cooking the roux for at least the five minutes is important to not get the flour taste. Probably why grandma burnt hers a bit on purpose!

Apr 08, 2006

I am new to cooking and this was very simple to fix. It was fantastic. I mixed the crumbled sausage in with the gravy.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 277 mg
  • 11%

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

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