113 Reviews of Sausage Gravy

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!

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!

From: Pierre Dance

On Jan 1, 2004

B&G (Biscuits and Gravy)has been a favorite of mine since childhood. This recipe makes EXCELLENT gravy and is a lot simpler than the way I used before. I added a quarter teaspoon each of salt and cayenne. Other than that I went 'by the book'.A neat trick to break up ground meats is to attack them with an old fashioned zig-zag wire potato masher, just work it through the meat again and again 'til it's reduced to the desired size chunks. Thanks!

From: TrinkDawg

On Jul 1, 2003

I have made this twice now, and here is what I learned from the first time: cook this slowly. The first time I made it I was in a hurry, so the sausage didn't break up as much and the gravy was not that flavorful. Please note that this was all my fault. Then, for a family vacation I cooked breakfast and doubled this recipe. I cooked the sausage slower and also thickened the gravy slowly. I have to say that this was perfect. Better than any restaurant I can remember. I think the only thing I did any differently was to use quite a bit of pepper and added some salt. Both personal preferences, not flaws in the recipe. I'll make this forever for breakfasts. Thanks!

From: Shannon (ShaeShae)

On Sep 15, 2002

I have no problem admitting that I'm no cook. I was very anxious when I was asked to bring a food item to a breakfast potluck we were having at work one day. I found this recipe and it looked easy enough so I made the gravy and took it to work. I was relieved to see that two other ladies had also brought gravy (just in case mine was no good). Well, I work in a medical clinic and it was particularly busy that day so I didn't get to eat for several hours. When I went into the breakroom, I was shocked to see that my gravy was gone and the other two gravies were barely touched. I didn't get to taste the gravy I had made so that night when I got home from work, I made biscuits and gravy for dinner. I have to say, this is the BEST gravy I have ever had! It turned out so wonderfully and now I can say that there is ONE food item that I can make that actually tastes good!

From: Daphne2002

On Mar 5, 2003

Thanks for this recipe! I had a hard time getting sausage gravy to thicken in the past, but this helped a lot. One caution: My husband accidentally picked up some sort of diet or low fat sausage. Unless you are on a strict diet please get regular sausage. The diet stuff was tasteless! Just a tip

From: canbesweet_99

On Jun 23, 2005

Wonderful, what else can one say? Please make sure to cook the flour into the saugage for a good 5-8 mins before adding the milk, it makes a big difference on the flavor. If you like the taste of flour in your gravy ignore that part of my advice! Also, I used cake flour as it's a bit finer, silky and the flavor didn't change much, but I didn't taste the "flour". Great recipe, to add to any collection. Thanks for a keeper!

From: diamonds4heather

On Apr 13, 2002

I just made this for breakfast and it was so great! Super easy and really filling also. We really enjoyed it. I didn't make a single substitution or alteration, this recipe is perfect the way it is. Thanks so much for posting.

From: JohnFab

On Mar 2, 2002

This is a all most foolproof recipe. I use this to feed 9 men at a church breakfest, and the loved it. I've always had trouble making gravy thick enough, or with out lumps, but not with this one. It's Great!

From: Braunda

On Jun 20, 2002

This is just wonderful the way it is. We used bread. Nothing left but the pan. Thank You