Sausage Gravy

Name: Sausage Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 pound ground pork sausage; 3 tablespoons all-purpose flour; 3 cups milk

Rating: 4.54 stars

140 Ratings
116 Reviews
22 Photos

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

By Denyse

Gallery

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk

Directions

Step 1

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

Advertisement
Step 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.
Step 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.

Nutrition Facts

Per Serving:

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)

Most helpful positive review

JEWEBER

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

Helpful

(93)

Most helpful critical review

Dwight

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

Helpful

(6)

140 Ratings

5 star values: 89
4 star values: 41
3 star values: 7
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JEWEBER

12/02/2003

Helpful

(93)

GodivaGirl

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

Helpful

(66)

rayandshy

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

Helpful

(58)

Lisa Provost

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

Helpful

(24)

feta92

09/13/2003

Easiest sausage gravy great with biscuts! Read More

Helpful

(16)

MRSCANUCK

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

Helpful

(15)

Jennifer H

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

Helpful

(13)

keith

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

Helpful

(13)

NIKKIEV

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

Helpful

(13)

Dwight

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

Helpful

(6)

More Reviews

Reviews for: Photos of Sausage Gravy

1 of 116

All Reviews

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.

Easiest sausage gravy great with biscuts!

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.

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!: )