Shelton Sausage Gravy

"This recipe has been in my family for at least two generations, possibly more, as my grandmother cannot remember which of my family members gave it to her! As she has been diagnosed with ALS (Lou Gehrig's disease) and is advancing in its progression quickly, she can't make it anymore, but my mother and I carry on the tradition for her! This recipe is a testament to her memory. She is still with us as of this posting, but in the future, I'll be able to remember her every time I make it. Emotional attachments aside, it's the best sausage gravy I've ever eaten, hands down, and tends to contain more sausage than even the best restaurants can fit into their versions! It isn't healthy - at all - but you'll at least die happy! Of course it's recommended that you bake your own biscuits from scratch, but failing that, frozen biscuits will work just as well. (You can probably use the refrigerated tube kind too but I always use frozen, they're just better somehow in my opinion!)"
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Lavender Lynn photo by Lavender Lynn
photo by Caroline Cooks photo by Caroline Cooks
Ready In:




  • In a large skillet, cook the sausage, but do not brown or crisp. When using pork, this distinction is very clear when you see it in the pan, so don't worry about missing the mark.
  • Add the onion and cook until transparent.
  • Drain off all but 2 tablespoons of fat from the pan.
  • Add the flour and stir it in well, then cook on medium heat for 6-7 minutes.
  • Add the milk all at once and add seasonings.
  • Cook until thickened. This takes awhile because of the amount of liquid - for me it usually takes anywhere from 10-20 minutes. Keep an eye on it and your patience will be rewarded.
  • Place 3 biscuit halves on each plate and top with gravy. Serve and enjoy!

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Crafty Lady 13
    Excellent sausage gravy recipe. Much fancier than the usual sausage gravy that I make. I didn't really taste the nutmeg, but I am sure that it added to the wonderful flavor this gravy had. I had mine over two biscuit halves and a couple fried eggs. This also reheats very nicely in the microwave. Thanks for sharing such a great recipe, queenofeats. Made for Best of 2010 Cookbooks Tag Game.
  2. Lavender Lynn
    Great sausage gravy! Although I made a couple of biscuits to pose the picture, we served this with garlic mashed potatoes for a comfort-food supper. Not for the weak of arteries! ... but delicious and homestyle good. Made for PAC.
  3. Realtor by day, Chef by night
    This was delicious. My DD really liked it. She loves sausage so I had been hoping she'd like this and she did! Thanks fo sharing this recipe! Made for Pick a Chef Spring 2009.
  4. Caroline Cooks
    Oh, WOW! Delicious sausage gravy! I didn't use the optional Tabasco Sauce and only used a dash of Worcestershire. Zippy and yummy over biscuits.
  5. Ackman
    I served this over scrambled eggs, this morning. The gravy was good, but I think the sausage I used might have ruined the true flavor. Will try it again with a different brand. THANKS!!!


Welcome! I am a casual cook looking to expand my experience and creativity when it comes to feeding my husband and myself! I am a (yet unpublished) fantasy writer that is lucky enough to have a husband who understands and accepts why I don't have a "real" job of my own. We have two kids (the purring kind) that are more than enough for the time being! I spend most of my non-kitchen time reading, playing video games of all kinds (yes, we girl gamers ARE out there, and we don't have to limit ourselves to casual games if we don't want to) and writing. My husband and I are working on an independent game design for a kid-friendly RPG that might go somewhere (well, we're hopeful anyway.) I tend to add things "to taste" and do not often measure ingredients for myself unless I am baking. Please take the listed amounts for my recipes as suggestions, not unbreakable rules. You should know what you like and there's no shame in following that. I don't expect everyone in the world to like the same level of salt, pepper and other seasonings that I do. Just go with your instincts. When in doubt, add to taste and stop when you're satisfied. You can always add more but you can't take it back out! I have been a type 1 diabetic since 1996 and I have been working hard to get myself back on track during the last few years, after spending several years in poor control. This also includes getting my weight down (ugh.) I am eager to try low-carb and low-fat options that still retain plenty of taste! Sugar itself is not the enemy but it does still add up to carbs, so I have to be cautious. My favorite cookbook would have to be Recipezaar! I don't often use formal cookbooks since I prefer to use my laptop to store everything safely. When I do, my favorite book would have to be my Taste of Home cookbook from 2003. It was my first cookbook and has some amazing recipes in it that I would love to make more often. <img src="" border="0" alt="Photobucket"> <img src="">
View Full Profile

Find More Recipes