93 Reviews

Good and very easy! Used fat free milk and Penzey's black and red spice (cayenne and black pepper). Will make again, thanks!

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LonghornMama December 14, 2014

Since I grew up in Oklahoma, I've made sausage gravy before, but always "winged it" with a simple white sauce made from a roux. Well, I'm glad I looked on Food.com for a new recipe because this is SO delicious. The technique of adding the flour to the partially-cooked sausage is what makes it genius, because you're browning the flour (to cook out the floury flavor) and avoiding the tedious roux step. This makes the whole process so much easier and creates lots of flavor. I cooked it in a cast iron saucepan and loved all of the crispy browned bits that I scraped off while stirring in the milk. I don't think I'll ever go back to my old way of making it. I served this gravy with homemade buttermilk biscuits (Cooking Light's brilliant flaky buttermilk biscuits, Cooking Light's Flaky Buttermilk Biscuits) and was very very pleased. I made the recipe as written except I did sub dried onion for fresh and added a dash of Tabasco as well.

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strphanie January 28, 2014

Once I found this recipe, I've never searched for another! I swapped out the fresh onion for onion powder and add a little less flour, only 4 tbsp, since I like a thinner consistency. The worcestershire sauce gives it a nicely balanced flavor. Do not hesitate to try this recipe, especially on chilly fall afternoons. Thanks for sharing this little bit of Americana =)

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shelteredcreature October 26, 2013

Loved it! Followed directions exactly as given. Husband requested it again. Thanks!

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Toni L September 19, 2013

Great recipe! I usually buy canned sausage gravy and my kids all agreed this was much better than the store bought. One slight difference is that I skipped a step- browning the flour in the sausage. I mixed up the flour and seasonings right into the milk, tossed it all into the pan w/ browned sausage and boiled. It thickened up quickly and was ready before you know it :) I also would put a little more salt from what I initially used (a few shakes) the next time. A very good recipe that has the homestyle flavor. Great!

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Chef Dissa Debba July 09, 2013

I lost this recipe and tried to use other's that I found on other recipe sites. NOTHING was as good as this! I had a houseful (my 5 children and their spouses, so doubled it, used 3 cans of biscuits and served it with a side of mixed fruit. The breakfast received rave reviews and everyone went back for 2nds (I am so glad that I doubled it!). This is safely tucked into my favorites for our next gathering. Thank you for a great recipe, that was easy!

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Likkel April 21, 2013

Mmmm...just what we were craving on this cold Winter morning. Such a simple recipe with delicious results. I added some crushed red pepper for a little extra heat. Loved it! Thanks for sharing the recipe.

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Lucky in Bayview February 23, 2013

First attempt at making milk gravy and it was delicious. I made my biscuits from scratch - they taste better! What a great way to warm up on a cold morning! Thanks for the recipe. I will be making this easy recipe again!

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1stimeMom February 17, 2013

The first time I tried making biscuits and gravy, my gravy came out clumpy cause I did something wrong. So I decided to try a different method of making the gravy and found this. I've made this three to four times now. My husband loooooves biscuits and gravy, and he absolutely enjoys this recipe. It's also a lot easier to make than the one my mother-in-law tried teaching me. ;)

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Hamlin November 21, 2012
Sausage Gravy and Biscuits