Gravy With Sausage or Hamburger

Total Time
Prep 5 mins
Cook 20 mins

This is just a quick and easy down home recipe that my Grandmother made quite often and there was never any leftovers :<( I dont think that I know anyone who does not like this. We serve it over fresh hot biscuits or toast with home fries and slices of fresh tomatoes. Sometimes for supper and sometimes for breakfast. Its a southern thing! Also one reviewer said it was kind of bland, so to give it more flavor be sure and brown the sausage really well and cook the flour for a few minutes as well. If you do not brown the sausage and flour it it will have a tendency to be bland.

Ingredients Nutrition


  1. In a large skillett add meat, salt& pepper.
  2. Brown really well and do not drain meat unless you are using hamburger and the amount of fat is quite a bit.
  3. Sprinkle flour over meat and stir well.
  4. Once the flour is mixed in well and browned really well, slowly add milk stirring constantly until nice and thick.


Most Helpful

I have never had the courage to make gravy, my mother's was always terrible and so I always felt safe with the pre-made jar at the grocery store. But this has made me have faith. It was very easy and absolutely yummy. I was very proud of myself!

jrivera September 15, 2009

This is similar to the "recipe" I use, where I never measure or write down, so I tried this out tonight to get a "real" recipe. I used 1 lb hamburger, 1/4 c flour, and about 1 1/2 cups skim milk to get the consistency we like. I also like to microwave the milk to warm it up before stirring it into the gravy. We served it over mashed potatoes - we save the biscuits for the sausage gravy. Thanks for posting - I'm glad to have a real recipe to refer to!

Lori in NC January 07, 2009

I used hamburger and the gravy ended up fairly bland. I added garlic powder and parsley flakes, along with the listed salt and pepper. This helped. If I made it again I would definitely use a spicy sausage instead and serve it on top of potatoes.

OmarMel September 29, 2012

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