No Meat Sausage Gravy

"This white gravy/sauce tastes like sausage, but has none. We like it on top of sausage bread (like recipe # 46692)and biscuits. A reviewer of the sausage bread used this on top of the bread and like it too! Of course, if you want to cook up some sausage and crumble it in you can, but this is a way to get some of that taste without the fat and calories. The recipe can easily be doubled. The secret is in the sage."
photo by a user photo by a user
Ready In:
1 cup




  • Put cold milk in small saucepan.
  • Turn your burner on medium low heat.
  • Whisk in your flour, sage, black pepper and salt.
  • Stir often with whisk on med-low heat until mixture is thickened to a gravy consistency. If mixture starts to stick on bottom, reduce heat further. Mixture will thicken slightly more as it cools.

Questions & Replies

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  1. Great recipe! I have been trying to convince my husband to eat more of a vegetarian diet but has been resistant.....until his doctor told him his cholesterol was way too high. So now I can make more things like this. Replacements..... :-) I made as listed with the exception, I used a can of evaporated skim milk instead of the 2%. It was delicious. I served it over steamed and lightly browned in the pan (non stick of course) sweet potatoes with diced onion and garlic. Delicious Sunday Morning breakfast! Thanks again!! I will definitely be making this again. My husband said he really liked it.......even without the sausage.... :-)
  2. This was pretty good, but not the real stuff. I had to add an extra half of cup of milk and one tablespoon of flour because the sage was a little overpowering. My better half enjoyed this since it didn't have all of the grease from normal sausage gravy, me, I added the sausage once she got her half. I would say the recipe is good for two large portions, and three reasonable portions.


I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
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