Reviewed: Feb. 16, 2009

Very good. I had to use regular sausage the first time, the second time I used bacon grease. This is a good basic country sausage recipe.

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cbunde20

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Reviewed: Feb. 7, 2009

OMG!!! This is so easy to make and SO Yummy! It's the first time I have ever made sausage gravy and it's a keeper. I too like some others, doubled the flour and milk and it still turned out delicious! Thanks!

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Stacey

Cooking Level: Expert

Living In: Gridley, Illinois, USA

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Reviewed: Feb. 4, 2009

This was excellent, even my hubby who hates sausage gravy in restaurants said it was very good. As it got thicker sitting on heat, I just added a little more mild and thinned it right down, very yummy.

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Jean

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 1, 2009

Excellent Recipe!!!!! So easy and quick to make. My husband said this recipe is better than his Grandmothers and that's saying a lot. The sausage to gravy ratio is perfect. I'm glad I found a keeper for biscuits and gravy.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Jan. 31, 2009

I made this the first time and my family really enjoyed it, but my husbadn thought it was missing something. I think the gravy in restaraunts is richer, so today I made it with half heavy cream and half 2% milk and they said it was perfect! This is a GREAT recipe! THANKS!

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kidsluvmommyscooking

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

Delicious and so easy!

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Aly & Nate

Cooking Level: Beginning

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 26, 2009

really good. my family likes it with more gravy though, so next time i will double the gravy for 1 lb of sausage.

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SHAWNNA

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Jan. 26, 2009

Really good. I used breakfast sausage. Use a whisk to avoid clumps. I cut the sausage links to half inch pieces.

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HopeD84

Cooking Level: Intermediate

Living In: Bronx, New York, USA

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Reviewed: Jan. 25, 2009

Cooked recipe as is with the addition of 1 Tblsp of butter to sweeten it up a bit.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 24, 2009

Wow...this tastes exactly like Bob Evans' sausage gravy! I grew up on this stuff, I have loved it all my life...even after working at Bob's for a few years! I made this last Sunday and I'm making it again for my Dad this weekend. He's a little skeptical - I can't wait to prove that this can be made at home! It'll save me some money hauling the family out for my sausage gravy fix. AWESOME recipe! And so easy! I followed it exactly except I did omit the salt. It really doesn't need it.

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Nenmonster

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 20, 2009

I'm southern and have had some really good Sausage Gravy in my days, but this is by far the BEST! I keep making it over and over.... you cant go wrong with this recipe!

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WEYGANTG

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Reviewed: Jan. 18, 2009

Makes an awesome breakfast. Made gravy exactly as written and baked up a can of buttermilk biscuits, and hubby asked where I bought it from. He loved it and so did the kids. Will make this over and over and over......

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BOXERMOM

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

Tasted great - just like sausage gravy & biscuits are supposed to taste. We used turkey sausage, which didn't have a lot of drippings so we added olive oil to the fat base. We also doubled the flour & milk so that there was more gravy to the amount of meat.

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winteroses

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

All 5 kids loved it... it MUST be good!

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Clove

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Reviewed: Jan. 16, 2009

I served this recipe at a breakfast brunch with some tea biscuits and it was a hit. My sausage didn't have a lot of grease, which I thought that's what was needed for perfect gravy, but it turned out great. It had more sausage than I prefer but other than that it was fantastic.

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BichonMommy

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Reviewed: Jan. 14, 2009

Very good. I usually take the sausage out and leave the grease in to make my gravy. This way is even better!!

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Sashaann

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Reviewed: Jan. 14, 2009

YUM! I did add a little more milk to thin it out since the biscuits weren't done when the gravy was, but I make these all the time now. My hubby loves it!

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mama.schultz

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 13, 2009

I used 1/2 the sausage it called for and I think it was still too much. I don't like the sausage to overtake the dish. I will use even less next time.

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briandlord

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Reviewed: Jan. 11, 2009

Doubled the sauce but not the sausage. Easy and so delicious! Since I'm not a morning person I make this for dinner :)

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casey

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Reviewed: Jan. 10, 2009

I made this Christmas Eve and then warmed up for our annual Christmas morning breakfast. I think it was even better the next day. I scaled the recipe for 6, but left the sausage at 1 lb. Let me just say that this was a big hit and it's now going to be a permanent in my recipe box!

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