This is a great sausage gravy with any type of sausage. Maple tastes great & I normally wouldn't have chosen it, but have used it several times for this gravy. I end up having to use a little extra flour because I make this with 1% milk, which is what I normally buy. OH - ONE OTHER THING: The most popular review states that he whisks the milk & flour together & adds it to the sausage directly. The reason the recipe is written the way it is - is because you need to cook the flour in the drippings & butter to get rid of the "floury" taste. All successful white sauces are made this way. Following the original recipe as written makes the best tasting gravy!
hands down 5 stars. i cook this at the firehouse every sunday morning when i am working. this is our absolute favorite! don't even attempt to use anything other than maple sausage. it just doesn't taste the same. we skip removing the sausage to leave the drippings. we wisk the flour and milk together in a bowl and then just dump it in to the pan with the sausage. tastes the same and is quicker. THE GUYS ARE KNOWN TO COME IN OFF SHIFT JUST TO EAT!
As far as directions this is one of the better sausage gravy recipes I have seen. I prefer to use sage sausage in mine. I find the maple sausage has too strong a flavor that clashes and doesn't taste right. I also do not add the butter. I find I get more than enough fat from the sausage.
We love this recipe! However I did tweek it a little bit so that I could get the taste closer to that of which they serve at the Montage in Portland, OR. I add about 4 Tablespoons of maple syrup after it thickens and 1/4 teaspoon cayenne pepper OR replace maple sausage with chorizo sausage to make it spicy....but you can add either to your liking, I just found that it makes the flavor burst! Also, I serve mine over buttermilk biscuits...the only way to eat them! Thanks Bill!
I tried this with maple sausage and thought it was great. Then on a whim I tried it with a batch of the Breakfast Sausage recipe on this site. It was divine with the Breakfast Sausage! Makes even ho-hum biscuits taste great!
Pretty good. I added a few diced hard boiled eggs to the sausage gravy to stretch it out a bit. Really went fast. EDITED REVIEW: I make this a lot now, but I'll usually use canned milk to make a creamier gravy and I'll either add red pepper flake or Frank's Hot Sauce to give it a little kick.
This was fantastic! I doubled the recipe since I was making it for a breakfast potluck at work. I added some onion powder to the sausage, along with pepper and salt. I wasn't planning on adding butter, but the sausage didn't render much fat, so I added about 5 tbsp. for the double batch. Everyone at work loved it (it was the favorite dish). Plenty of black pepper is a must, I think, but I like pepper. Thanks, Bill!
Fantastic! I will never buy the dry-packaged gravy mix again. I love the fact that I can make sausage gravy with no MSG. The only difference I made was to add a pinch of cayenne pepper to spice it up a bit since we like it hot in my house. Thanks for sharing your recipe Bill!!
I used 2% milk because that's all I had, and it worked just fine. The consistancy was perfect. I never had much luck with gravy in the past but this was a success!
Gravy was bland. Needs more spice other than salt and pepper. Maybe some sort of herbs. Best thing about it was the maple aroma.
