Sausage Gravy II

Sausage Gravy II

"Here's a simple recipe for sausage gravy to serve over hot biscuits. Season with your favorite herbs and spices to taste."
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Ingredients

35 m servings 531 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 47.8 g
  • 73%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 783 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet over medium high heat, combine the sausage and onion and saute for 5 to 10 minutes, or until sausage is browned.
  2. Season with garlic powder, parsley and salt and pepper to taste. Add enough flour to just make the meat somewhat sticky. Then stir in milk until mixture is to desired consistency. Allow to heat through and serve.

Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

I almost went out for breakfast this morning, but before I did I checked to see if there was any breakfast recipes that I would rather try. I saw this one with the onions and thought it sounded ...

Most helpful critical review

I wasn't happy with this recipe. For one, it needs more milk. The correct ratio is 1/4 cup flour to 3, or 3-1/2 cups milk. The onion, garlic and parsley are odd pairings for a milk gravy; so in ...

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I wasn't happy with this recipe. For one, it needs more milk. The correct ratio is 1/4 cup flour to 3, or 3-1/2 cups milk. The onion, garlic and parsley are odd pairings for a milk gravy; so in ...

I almost went out for breakfast this morning, but before I did I checked to see if there was any breakfast recipes that I would rather try. I saw this one with the onions and thought it sounded ...

Here is how I make mine: I heat up a store bought frozen garlic loaf of bread in the oven for about 10 minutes. I steam the sausage first then pan fry without the onion. In a separate bowl I wis...

Awesome! It's pretty yummy! (And those are hubby's exact words.) I used kielbasa too, and fresh minced garlic instead but that was all I changed and it went over big!

First time I ever made this it was good. I just want to know how to overcome the flour taste.

I've only had biscuits and gravy a few times, and it's never wowed me, but this gravy was pretty darned good. I'm not sure, but it might also be the first time I've ever made gravy from scratch....

It was good, defiantly needed more milk to thin out the gravy. Replace the parsley with sage and it tastes much better.

Very good!

It was ok. I have had better. I ended up adding about 1 cup extra of milk to make more gravy

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