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 Wolnowski

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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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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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

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Reviewed: Jul. 13, 2006

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: 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: Intermediate

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

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fullerton, California, USA

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Reviewed: Oct. 14, 2005

This is a fantastic recipe for bacon gravy. Very delicious, thanks for the entry!

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michele

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Reviewed: Jul. 23, 2005

I wanted to make this for my husband even though it was something I had never liked. I followed this recipe but added the butter from "Bob's" recipe and it was wonderful. Even I liked it! :>)

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NIKKIEV

Cooking Level: Expert

Home Town: Ludington, Michigan, USA

Living In: Piqua, Ohio, USA

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Reviewed: Mar. 26, 2005

Great recipe - the only way to make sausage gravy. If you like spicy, add a can of well-drained RoTel tomatoes after it's had time to simmer for a bit. Yum!

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WEIRDMUSIC657

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Dec. 2, 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.

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JEWEBER

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Reviewed: May 11, 2002

Easiest sausage gravy, great with biscuts!

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feta92

Cooking Level: Expert

Home Town: Harper Woods, Michigan, USA

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Reviewed: Jan. 19, 2002

This recipe was very easy and fast to make!! I added Bob Evans savory sage sausage to give it a spicy taste. My husband and I loved it!!

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ALOVE6472

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