My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (183g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 dash pepper

Calories 269
Calories from Fat 176 (65%)
Amount Per Serving %DV
Total Fat 19.6g 30%
Saturated Fat 7.8g 38%
Monounsaturated Fat 8.0g
Polyunsaturated Fat 2.3g
Trans Fat 0.1g
Cholesterol 57mg 19%
Sodium 420mg 17%
Potassium 330mg 9%
Total Carbohydrate 9.7g 3%
Dietary Fiber 0.1g 0%
Sugars 0.0g
Protein 13.1g 26%

detailed view...

how is this calculated?

Sausage Gravy

Recipe #14911 | 25 min | 10 min prep | add private note

By: ThatJodiGirl
Nov 27, 2001

This is a really easy and super deelicious recipe for sausage gravy over biscuits, you will want to make this one again and again!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Cook sausage in skillet.
  2. 2
    Drain Fat.
  3. 3
    Sprinkle flour over sausage and stir well.
  4. 4
    Cook flour and sausage together for about 5 - 7 minutes.
  5. 5
    Add milk.
  6. 6
    Cook over medium heat until thickened.
  7. 7
    Add pepper.
  8. 8
    Serve over biscuits.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: Chef #1294552

On Nov 20, 2009

I needed to make something for a school breakfast so another parent and I got together and agreed that she'd make the biscuits and I'd make the gravy. Having never made gravy before, I did a trial run last night. It came out really good, I just thought that it was a little too thick for my taste. I made it again in the morning (multiplied by 2.5) for the school thing and left out just a little bit of flour (about a tablespoon) and it came out GREAT. I put it in a crockpot, set it to WARM and took it to school. I hope it maintains the wonderful consistency. I found out that it's important to drain the fat: last night I didn't drain it and the gravy formed this skin on top, but this morning I drained the fat and it didn't form the skin. Again, it came out great, I would definitely make this again.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: ceruleanseven

    On Nov 19, 2009

    This was very tasty and easy. I think I might prefer the sausage to be a bit spicer next time, so I think I'll add some red pepper flakes - but the recipe by itself was just wonderful!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Denise!

    On Mar 26, 2002

    I've been making this exact recipe for years and my family loves it for Sunday breakfast. The only thing I add is just a pinch of salt. I also cook the flour and sausage for 2-3 minutes before adding the milk to burn off the "floury" taste. Great recipe!

    29 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: B Marlatt

    On Mar 10, 2002

    This is a great breakfast, for more flavor try leaving a tablespoon of the grease in the gravy and for a kick try cayenne pepper. Mmm good!

    22 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 113 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved