Sausage Gravy

Sausage Gravy

86

"Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!"
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Ingredients

30 m servings 195 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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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. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
  2. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
  3. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

Reviews

86
  1. 99 Ratings

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Most helpful positive review

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 ma...

Most helpful critical review

Made this way it was almost bland. After I added some salt and a tablespoon of fresh cracked pepper it was great.

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 ma...

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 ...

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.

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...

Easiest sausage gravy, great with biscuts!

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 flo...

I am new to cooking and this was very simple to fix. It was fantastic. I mixed the crumbled sausage in with the gravy.

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! :>)

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.