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Sausage and Gravy

Sausage and Gravy created by Crafty Lady 13

This is how my momma made it and this is one of my favorite things to have for breakfast. There are two main ways to eat sausage and gravy: 1. You either pour the gravy over split biscuits, or 2. Tear your biscuit into pieces and mix into the gravy. This recipe is for the latter method because this makes a thinner gravy.

Ready In:
30mins
Serves:
Units:

ingredients

  • 2 lbs ground pork breakfast sausage
  • 2 14 cups milk (no skim)
  • 1 cup all-purpose flour
  • salt and pepper (salt and pepper mine pretty heavily)

directions

  • In a large deep skillet (preferably cast iron) over medium heat break up and brown the sausage.
  • Turn the heat down very low.
  • Add flour and stir well to ensure that flour soaks up all of the grease.
  • Stir in milk a little at a time until creamy.
  • Salt and pepper to taste.
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RECIPE MADE WITH LOVE BY

@Queen Dana
Contributor
@Queen Dana
Contributor
"This is how my momma made it and this is one of my favorite things to have for breakfast. There are two main ways to eat sausage and gravy: 1. You either pour the gravy over split biscuits, or 2. Tear your biscuit into pieces and mix into the gravy. This recipe is for the latter method because this makes a thinner gravy."
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  1. Crafty Lady 13
    Sausage and Gravy Created by Crafty Lady 13
    Reply
  2. Crafty Lady 13
    I halved the recipe and used Bob Evans Savory Sage sausage. It is very easy to make but I had to add more milk because it was too thick (around 1/2 - 3/4 cup more). I think I would use a little less flour because it had a slight floury aftertaste but it was a very good sausage gravy. I like having it over biscuits, scrambled eggs and home fries. Made for My Three Chefs October 2013.
    Reply
  3. Queen Dana
    This is how my momma made it and this is one of my favorite things to have for breakfast. There are two main ways to eat sausage and gravy: 1. You either pour the gravy over split biscuits, or 2. Tear your biscuit into pieces and mix into the gravy. This recipe is for the latter method because this makes a thinner gravy.
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