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

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.

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  • 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.

  • 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.

Nutrition Facts

195 calories; protein 6.6g 13% DV; carbohydrates 4.7g 2% DV; fat 16.5g 25% DV; cholesterol 30.6mg 10% DV; sodium 277.4mg 11% DV. Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2003
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. Read More
(93)

Most helpful critical review

Rating: 3 stars
06/29/2011
Made this way it was almost bland. After I added some salt and a tablespoon of fresh cracked pepper it was great. Read More
(6)
140 Ratings
  • 5 star values: 89
  • 4 star values: 41
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/02/2003
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. Read More
(93)
Rating: 4 stars
03/18/2008
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 powder, as well as a bit of dried herb seasoning. Read More
(66)
Rating: 5 stars
08/09/2006
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. Read More
(58)
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Rating: 5 stars
10/13/2009
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 back in" instructions because I always make this with at LEAST half a pound of sausage in the gravy. Chunky is better! I know some recipes call for sage sausage and even though I have a love affair with maple sausage I wouldn't use anything but plain for gravy. Just too darn good to mess around with it! If you're looking for a biscuit recipe to go with try Mom's Baking Powder Biscuits here. Not fancy just delicious and easy. Enjoy! Read More
(24)
Rating: 5 stars
09/13/2003
Easiest sausage gravy great with biscuts! Read More
(16)
Rating: 5 stars
03/22/2007
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! Read More
(15)
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Rating: 5 stars
01/28/2006
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. Read More
(13)
Rating: 5 stars
04/08/2006
I am new to cooking and this was very simple to fix. It was fantastic. I mixed the crumbled sausage in with the gravy. Read More
(13)
Rating: 5 stars
07/23/2005
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!: ) Read More
(13)
Rating: 3 stars
06/29/2011
Made this way it was almost bland. After I added some salt and a tablespoon of fresh cracked pepper it was great. Read More
(6)