Reviewed: 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.

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Mar. 8, 2008

Made this today for our church Mens breakfast and it was a huge hit. Made servings for 30. Took awhile but it worked,

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sherryberry

	Cooking Level: Intermediate Home Town: Hutchinson, Kansas, USA
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Reviewed: Feb. 16, 2008

My family loves this recipe. I use turkey sausage instead of pork so there's very little grease in the pan, so i used butter. it still came out delicious.

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MorbidsAngel


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Reviewed: Jan. 15, 2008

It was very good. I didnt have enough fat from my sausage so I added some shortening. It worked great. We had a lovely Christmas morning. Thanks.

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Becky

	Cooking Level: Intermediate
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Reviewed: Apr. 13, 2007

maybe I missed something? I added vegit and salt and blk pepper. this was too bland and flat to me. I couldnt serve it with my meal. it will be washed down the drain.

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RasheedsWife

	Cooking Level: Professional
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Reviewed: Apr. 2, 2007

This was really simple. I used bacon and served over toast. I recommend adding the cooked meat to the gravy. Thanks! :-)

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MollyBrook

	Cooking Level: Intermediate Home Town: Erie, Pennsylvania, USA
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Reviewed: Mar. 22, 2007

I did the bacon version after cooking some bacon....it 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!

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MRSCANUCK

	Cooking Level: Intermediate
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Reviewed: Jan. 19, 2007

MMM. Tastes like what I get at my favorite reasturant.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Dec. 26, 2006

This was so easy to make and so delicious! I like serving this over hashed browns. Terrific recipe!

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IMCAMEL

	Cooking Level: Intermediate Home Town: Livonia, Michigan, USA Living In: Royal Oak, Michigan, USA
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Reviewed: Dec. 23, 2006

To be honest, gravy has never been one of those things I could do... until this recipe. Amazing! I do agree that pepper is required, though.

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RANDOMFAERIE


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Reviewed: Oct. 29, 2006

Good basic recipe, but needs assistance of at least salt and pepper to bring out the sausage flavor and slightly suppress the flour flavor. Found that the recipe does not seem to scale well, or the original yield of 12 servings is far off. Tried to scale to 1/2 size (6 servings), and barely had enough for two biscuits.

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Squib


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Reviewed: Oct. 11, 2006

Good basic idea, though I did make a small addition. I sauted some yellow onion in the "fat" before making my roux. I also added black pepper as a reviewer before me suggested. All in all, very yummy! Great on mashed potatoes :)

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Chelsey E

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Oct. 11, 2006

I made this for my husband's birthday breakfast. First time at ever making "biscuits and gravy" and I have to admit, I had to do some research because I couldn't understand the whole concept of a biscuit with just gravy on it. But I made it because my husband loves this breakfast. He thought it was very, very good. Five stars! I did crumble some sausage in with it and added some pepper. He loved it.

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Gailey4

	Cooking Level: Expert Home Town: Orem, Utah, USA
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Reviewed: Sep. 10, 2006

Good recipe and tasty results. We make sure to use the same pan that we fried the sausage in and each batch is different on how much flour and how much milk. For us, it is a must to use black pepper also. You can also use bacon/bacon grease as well. This is good country cooking. Thanks.

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Breeze

	Cooking Level: Expert
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Reviewed: Aug. 9, 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.

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rayandshy

	Cooking Level: Intermediate Living In: Green Bay, Wisconsin, USA
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Reviewed: May 10, 2006

This is the recipe I use and it is very good. You need to season to taste with salt and pepper I also use accent and that really brings out the flavor. Good hearty breakfast or for any meal.

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FLORAB

	Cooking Level: Expert Home Town: Chicopee, Massachusetts, USA Living In: West Springfield, Massachusetts, USA
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Reviewed: Apr. 8, 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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keith

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Jan. 28, 2006

I had never made this before because I thought it would be too complicated, however, it was so easy to make. My husband liked it a lot. I added some cayenne pepper to make it a little spicy.

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Jennifer H


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Reviewed: Jan. 15, 2006

This recipe is something I have been looking for and very happy I found and tried. It was delicious and very easy to make. My husband also enjoyed it. Thank you! Pam Federico

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PAMA56


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