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Pork Sausage Gravy

Rated as 4.03 out of 5 Stars
3

"Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk."
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Ingredients

30 m servings 546
Original recipe yields 8 servings

Directions

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  1. Break up sausage in a skillet and brown. Remove from skillet and set aside.
  2. With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
  3. Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.

Nutrition Facts


Per Serving: 546 calories; 47 13 16.5 82 782 Full nutrition

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Reviews

Read all reviews 23
  1. 29 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flo...

Most helpful critical review

This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until y...

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This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until y...

My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flo...

I'll admit, I changed the recipe a little but even as written I'm sure it is very good. I used 1 pound of sausage, 2 cups of milk, and about 1/3 cup of flour. I browned the sausage, added the ...

May I suggest reading Flobees suggestions? She is exactly correct when she says to use 2 tablespoons flour to one cup of milk. I don't use skim milk, though. Also, I suggest using one pound o...

Recipe is a little vague. When i first started making good sausage gravy, i didn't know enough to cook the rue well before adding milk. Also, i use cast iron for everything, and as a result i ...

Traditional Southern recipe. If you want it thicker, add more flour. Too thick? Add more milk. Do not ever use water. Also, if you don't want lumps, you need to constantly stir.

I used low fat sausage and it wasn't enough to make a rue. I think next time I will shake the flour and milk together before pouring it in the pan. That will eliminate lumps.

I made this for breakfast one day to get use of our leftover biscuits. It was decent, but I had to add seasoning in order to rid the taste of flour. Next time I think I will cook sausage or even...

Maybe I did something wrong, but I followed the recipe to the letter and had to throw the gravy away, it was lumpy and unedible.