Reviewed: Oct. 31, 2009

This is PERFECT!! =)

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MALEA14

Cooking Level: Expert

Living In: Garden Grove, California, USA

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Reviewed: Oct. 11, 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!

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Sep. 14, 2009

I crumble up 1/3 of the sausage and add it to the gravy at the end.

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Lynne

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 11, 2009

This is a great base recipe that I will use often! I made sausage links and didn't have quite enough grease so added a little butter. Added salt and pepper at the end and it was delicious! I'm getting ready to make it again using bacon this time.

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Marlene

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

The best I've ever made.

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Sandy

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Reviewed: Mar. 29, 2009

Almost tastes like Grandma's... I added a half tsp of salt and a little fresh cracked black pepper. This was great over biscuits.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 18, 2009

very good gravy...i did add a little sea salt to add some more taste...very easy too..I love easy things......thanks for sharing...

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EJ

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Mar. 16, 2009

Very easy. I used turkey sausage, and added a little pepper. My kids loved it

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Rettable

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Reviewed: Feb. 27, 2009

I love this website, and i get wonderful results from everything i try.I knew one day i would come across a bad one...THIS ONE IS IT!..What a floury muck. It was a tasteless goo. :(

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yummyinmytummy

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 31, 2009

For more favor try cooking the gravy in the pan with the sauage. This is a great base to start with. I break up my sauage into small pieces, cook in a 2 qt. sauce pan stirring often. When it gets a little brown I add a tablespoon of butter and my flour. Cook this, stirring constantly. Once it starts to get brown I add my milk, stir until it is thickened the way I want it. If your gravy gets too thick, add a little more milk or water to thin it. Just remember a sauce or gray made with flour will continue to thicken after you quit cooking it.

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Shelby24019

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Jan. 25, 2009

loved it! i was making in smaller portions for the two of us so i used a couple of chopped links for each of us(bought in bulk then portioned and put in freezer). i added a bit of butter to sausage fat to stretch it a bit and a touch of pepper to it as it thickened. i thought it was the perfect breakfast with Nancy Horsburg's Fluffy Biscuit recipe and a fried egg. :o) (I made the gravy once with maple sausage and boyfriend preferred it, though i thought it was odd.)

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fuznic

Cooking Level: Intermediate

Home Town: Montville, Ohio, USA

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Reviewed: Oct. 2, 2008

5 stars for ease, 3 for taste. Given this was my first attempt at homemade Biscuits & Gravy, I thought it was super easyto make. Flavor wise, it was kind of bland at first even though I did let it simmer while I made the biscuits so it would have time to marry all the flavors, but it was still a bit bland for my taste though my husband said it was great. The left overs the next day though were awesome. I might try cooking it the day before and then reheating and see what kind of results I get then.

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jennibare

Cooking Level: Intermediate

Living In: Monroe, Washington, USA

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Reviewed: Sep. 12, 2008

I ADDED PARSLEY AND GARLIC POWDER

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kmpc

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Aug. 8, 2008

This is a very good basic gravy! I added salt and pepper to taste and used crumbled roasted bell pepper and caramelized onion sausage in it! Delicious!

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meganree

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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: 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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