About Homestyle Sausage Gravy
Last week I posted about buttermilk biscuits, and now here comes the follow up:
Homemade sausage gravy!
This is another breakfast food that an old friend of mine had to introduce me to in the first few years we dated, and I’m so glad he did – it’s become both my ultimate comfort food and the best way to start a lazy Sunday.
Or any lazy day.
… Which, of course, I try to have as many of as I can.
Today is certainly a lazy day for me – or, more accurately, this whole weekend was lazy. We did most of our July 4th celebrating on Friday, but nothing wears me out quite like alcohol and hot, humid weather, both of which made up about 93% of our Independence Day celebrations.
I can handle a little bit of heat or a little bit of drinking on their own, but together, they are my kryptonite. It drains my energy and takes me days to recover, which means I’ll only have begun to start feeling like myself again come Tuesday morning.
But it was totally worth the cost (fun, friends, and seeing how happy an old friend of mine was to watch things explode) and most definitely worth the reward: I had the perfect excuse to make some gravy and biscuits.
Nothing cures a “good day hangover” more than delicious comfort food, amirite?
I hope everyone had a great holiday weekend, and if you’re feeling worn out like me, take my advice: whip up a biscuits and gravy recipe, curl up on the couch, and binge watch Netflix for a few hours.
You’ll feel better in no time.
What kind of sausage should you use?
To make this part easier, I tend to use store-bought breakfast sausage rolls.
And besides, this is a great way to add an extra dose of flavor to your gravy, too, because you could spring for a flavored breakfast sausage.
I know, I know, this point is kinda obvious, but sometimes we get so wrapped up in cooking that we overcomplicate things and look to flavor everything from scratch. Which isn’t a bad thing, of course, but I think we can all agree that a little less effort in the morning is a good thing.
So feel free to have fun with it! There are plenty of delicious flavors of sausage – maple and spicy, just to name a few – that would work great with this recipe!
Can sausage gravy be frozen?
Yes! You can totally freeze this gravy, but I should warn you: gravy tends to taste best on the day it’s made.
To freeze: Allow the gravy to cool to room temperature, then transfer to a freezer bag or sealable container. Store in the freezer for up to three months.
When ready to serve, let gravy thaw in the refrigerator overnight, then heat up in the microwave on in a saucepan on the stove.
notes & tips about this homemade sausage gravy
- You might have noticed that this recipe is really simple, and that’s the point – it’s supposed to be a base recipe for sausage gravy. So while I personally think this recipe is delicious on its own, if you’re the type that likes to add your own personal touch to a dish, then feel free – this is the ideal recipe to experiment with!
- If you’re looking for suggestions on how to jazz up this gravy, check the comment section of this page – there’s a ton of great ideas from other readers like you!
More great breakfast recipes
How to make sausage gravy
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large skillet, cook and crumble a breakfast sausage of your choice. Once cooked, drain the excess grease, reserving a small amount.
Step 2 – Add cooked sausage back to skillet, including a small amount of the reserved grease. Also toss in the butter and Worcestershire sauce, then allow to cook, stirring frequently, until the butter is melted.
Step 3 – Dust the sausage with flour, then use a spatula to toss and coat the sausage. Continue to cook the sausage, stirring frequently, until the flour has absorbed most of the liquid, about three to six minutes.
Step 4 – Pour the milk into the skillet, then bring to a boil. Continue to cook the gravy, stirring frequently, until the consistency is thick and creamy.
Step 5 – Serve and enjoy!
Recipe Details
Homestyle Sausage Gravy
Get your comfort food fix with this base recipe for classic sausage gravy. Perfect for a lazy morning and ready in less than 30 minutes!
Ingredients
Instructions
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In a large skillet, cook and crumble sausage over medium heat. Once cooked, drain sausage, but reserve 1 tablespoon of sausage grease and return it to the skillet. Discard any excess grease.
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Add butter and worcestershire sauce to skillet with sausage heat until butter is melted, stirring frequently.
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Dust sausage with flour and continue to cook, stirring frequently, until sausage is coated and most of the liquids have been absorbed, about 3-6 minutes.
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Pour milk into the skillet and cook, stirring constantly, for another 5-10 minutes or until gravy thickens to desired consistency.
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Serve immediately.
Recipe Notes
Recipe adapted from Self Proclaimed Foodie.
I hear ya’ on the hot/humid combo! I have MS, and those two things together zap my energy like crazy. I wish I were one of those people who rejoiced at summer weather–alas, I am not. But I push through and party anyway! Ain’t got no time to miss the chance to cook for friends. :o)
My an old friend of mine would surely eat this sausage gravy with a spoon. He loves homemade biscuits, too, but the sausage gravy is his favorite. A good southern boy loves sausage gravy on anything!
Seriously, this heat! But we still find a way to cope to make memories with friends 😀
If you guys end up making the recipe, I hope you like it as much as we did!
I was introduced to biscuits and gravy by a good old southern boy years ago. He Aleah sprinkled some sugar on his gravy before eating it. I do that, too. Calories? What’s that? Some kind of seasoning? 😉
I use your recipe to make 48 servings (12 pounds sausage, 2 pounds at a time in two frying pans) at a shot. To make that much in a timely manner, I preheat the milk in the microwave while I brown the sausage. This saves me 15-20 minutes per batch.
Wow, I’m from the south and the sugar is new to me! I might have to try that one day 😀
This looks AMAZING! I’m definitely going to try this recipe – it looks so easy!
And I’ll try your biscuits with it.
I love your photos too! Gorgeous! 🙂
Thank you Amy! 😀
I am also from the deep South,and I havent heard of putting sugar on gravy and biscuits. There was a black family that we lived close to and ate with. Mrs. Little John would cook biscuits & gravy on a wood burning stove and scrambled eggs. They would pour maple syrup over the biscuits & gravy
and it was really good!!
I love biscuits and gravy! I’ll have to try this recipe whenever I can make breakfast at home. This wouldn’t be easy to make at work, unless it was leftovers. 😉
Sausage and gravy is my favorite breakfast ever! This looks so great!
I make sausage gravy often. I season mine with fresh ground WHITE PEPPER. Go easy with it as it has a different flavor than black pepper. I also add a little nutmeg and a dash of cayenne pepper. Just don’t use too much of any of these spices. You want to add background flavor not over power the sausage gravy. I always add the spices near the end just a minute before taking the skillet off the heat.
This Isn’t good without lots of pepper and some salt. And Half and half is better.
( and I have made with skim milk too. ) but… It’s biscuits and gravy. Make sure you use a paper towel to soak up most of the grease from the Sausage. Totally YUM!!
Try this using one can of evaporated milk then add the whole milk until the right consistency is achieved.
Makes it so rich.
My grandmother always used evaporated milk in her gravy. Her gravy was always the best. I have never added worchestire sauce to my gravy. Sounds interesting.
Tried this tonight & it was great!!! Thank you!!
Not sure why you’d get rid of that lovely sausage grease then add butter to make the gravy 🙂
Also probably want to season with salt and lots of pepper. Milk and flour can be very bland tasting. I like some cayenne to wake me up in the morning as well.
I like using 2 links of mild Italian Sausage and 2 links of hot Italian Sausage instead of adding spices to “heat it up.”
Really not too far off USMC “S O S” made the old way.
I am SO looking forward to trying this recipe. LOOKS fantastic. (I got “hooked” on biscuits n’ gravy during my active duty days at AF tech school in Biloxi, MS)
I am also from the deep South,and I havent heard of putting sugar on gravy and biscuits. There was a black family that we lived close to and ate with. Mrs. Little John would cook biscuits & gravy on a wood burning stove and scrambled eggs. They would pour maple syrup over the biscuits & gravy
and it was really good!!
Can the gravy be frozen?
Hey Ellen! You can freeze the sausage gravy, but it typically tastes better when eaten the same day it’s made. When ready to serve the frozen gravy, thaw it and then heat it up in a pan on the stove. Another idea: Since this recipe doesn’t use the grease from the sausage, you could cook the sausage and freeze that by itself. Still means a little cooking on the day you intend to have the gravy but shorter cooking time.
I am Midwestern raised and this is a staple meal (Breakfast, lunch or dinner)! I always make extra and with my leftovers I take a freezer bowl and put in a biscuit and put the gravy on top. Then when I am in the mood I pull it out and set on the counter. Later I can then pop it in the microwave and heat slowly. Yummy.
Yes I use the same
Recipe except
I use seasoned sausage. I put it in quart size freezer bags and freeze it as flat as I can get it. When I am ready to eat it I defrost it on low in the mocrowave or put it in a pot of boiling water for about ten minutes. Works great! You might have to add a little milk because when reheating it thickens up more.
That is the most basic sausage gravy that you can make. You should try adding some salt and lots of pepper. Adding one medium onion also adds tons of flavor. And Nutmeg Nanny try a little nutmeg a great flavor enhancement.
Hi there ! that looks rather tastie …. I am from Australia and self confessed foodie, up until a few years ago when I finaly buckled and bought a laptop and signed up to the internet, I really didn’t know much about American foods…. Biscuits comes up a lot this is the first time I have actually seen a photo of some, my question are they similar to our scones, we have plain scones, fruit, chocolate chip & cheese scones.. the good old Aussie Damper which outback bushies and farmers etc used to whip up on their campfires and we more ‘modern’ Aussies have tarted up sorry now I’m waffling… My second question which is proably a silly one the sausage meat we get I feel is very sus, so if I just take the casing of pork sausages or whatever flavor this would work..? thankyou for your time and sharing…..
Hey Lindi! Thanks so much for visiting this little food blog 😀 I had to ask around to make sure I could get you the best substitutions, but I think I’ve got it figured out 😀 For the biscuits, these would be very similar to a plain scone or a firm damper. For the sausage, you can use thick pork sausages and remove the casing OR minced beef or pork. Now, for this recipe, the sausage I used already had some flavoring added to the meat, so if this isn’t the case with what you can get in Australia, I know there are plenty of other great seasoning suggestions in the comments on this post that you can check out (especially anything that uses sage – yum!). This recipe was meant to be like a “sausage gravy base” that you can tailor to your liking 😀 Hope that helps!
Traditionally, “Country Gravy” has a bit of sage, salt and black pepper. The best has a slight wave of CAYENNE over the gravy right before you serve it..very slight… =)
looks delicious
… i should try them
Soooooo yummy!!! My an old friend of mine loves biscuits and gravy! I never really attempted it, but this recipe is awesome!! He thinks I’m the best when I make this. I do add a little worchestire sauce, but otherwise this recipe is yummy as is!!! Too over some yummy buttered biscuits and it’s a party in your mouth! Thanks for sharing!
Thanks Anisha! Love the idea of adding worcestershire sauce 😀 Will have to try it!
Looks great!
Thanks Linda!
Great basic recipe. I like canned baby mushrooms in mine. Is excellent over hash browns or home fries. Ah a mound of hash browns topped with sausage gravy, topped with a couple of eggs..you could also add a couple of shakes ot Tabasco. Let’s eat.
Love your additions Mike! I’ll have to try them 😀 My an old friend of mine is a big fan of eggs with his gravy, too.
This is the best sausage gravy ever! My daughter asked if we could have it every night (we love breakfast for dinner).
I grew up in the west Virginia coal fields and we always used the grease from the sausage or the bacon. After frying the sausage or bacon put the flour into the grease and brown the flour after the flour browns pour in the milk or a 50/50 mixture of milk and water. Stir until it is the thickness you want while stiting put in salt and pepper and add some butter for that rich taste.
That’s exactly how my family makes it. Arkansas. Good gravy!
Charles, you are absolutely correct. I grew up in the South. Still have many relatives in the South. I am 67 years old. My grand mother on my Mother’s side was 4 months from being 90 years old when she died. Both of my grandmothers, one from Kentucky – one from North Carolina made their gravy the exact same way. They used bacon grease!! None of this nasty sausage grease business. All their friends when we would visit would also use bacon grease. Wherever we went throughout the entire South every single person or should I say family made their breakfast gravy with bacon grease!! The first time I ever heard of sausage gravy was when McDonald’s came out with their version of gravy made with sausage. Other restaurants soon followed with the sausage gravy calling it Southern gravy, then Sawmill gravy!! My grandpa worked for the sawmills all throughout the South and guess what – those with cafeterias made their gravy with bacon grease!!! My papa would have called sausage gravy sac religious!! So these people saying they grew up in the South with sausage gravy, I”d very much like to know exactly what part of the South that was! Sausage gravy, if made right, has a respectable taste. However, cannot compare to gravy made with bacon grease! If you love bacon or even like it – you will love bacon gravy!!! A friend of mine has a theory…back when McDonald’s came out with their sausage gravy was at the beginning of the health food/healthy body craze. Which would be better to sell to the public sausage gravy, as you really don’t associate that much grease with sausage or bacon gravy where there is always a whole lot of grease associated with bacon. Good point! We are still in that health craze just not as bad as it originally was. This has bugged me for a long time about sausage gravy being used in restaurants instead bacon gravy when bacon gravy has the far better taste!! Nothing against this sausage recipe at all. But as I said, if you love bacon, and trust me, more people love bacon over sausage, you will love bacon gravy over sausage gravy any day of the week!!
Fry your bacon nice and crisp, no limp half cooked raw bacon here. Remove bacon from pan and put them on a plate with paper towels to absorb the grease. Depending on how much gravy you wish to make and the size of your pan, leave about 3+ tablespoons of bacon grease in pan, less if using smaller pan then 10” skillet. Let the grease gets bit hot again. Starting adding Flour a little at a time until it absorbs all the grease stirring with a fork or whisk constantly. Turn the heat down. You want the Flour to brown not burn. If your skillet is too hot take off heat while you turn down the burner. Don’t let you skillet get cold. You just want to keep your Flour from burning. Put skillet back on burner. Always whisking. Your skillet needs to be hot but not hot enough to burn your flour mixture. I add a can evaporated milk, 1/2 can water, a little mik. Constantly whisking and trying to loosen any of the bacon bits, etc. from the bottom of the pan. Make sure the gravy isn’t burning or sticking to the bottom of the pan. Turn heat down more if you feel your heat is too high. Bring your gravy to a simmer and let it thicken. If it gets too thick add a little more evap milk mixed with water. Add a 1/4th cup at a time depending on how thick it is. Drop it down to 1/8th cup if not that overly thick. While you are doing all this whisking and simmering add salt and pepper to taste. Whisk in. Once desired thickness is reached take off heat. If you have left over gravy after breakfast, don’t throw away. Put in a container. Next day or so when you wish to use the gravy again, either put in skillet or micro wave to warm up or if it to thick just add a little more milk mixed in with a little more water to desired thickness. It will taste great!!!
The only problem with bacon gravy is that it is sooo good, one could gorge themselves on it (eat way too much of it). I am finally glad I got this off my chest, lol.
Sheree, I’m getten to be an ol’ lady. I know this. Bacon grease makes THE BEST gravy. I make it just like you. Always turns out so very wonderful. Everybody brags on it and it just is not that hard to make. Thank you for postin’.
I used a pack of Italian sweet and Italian medium sausage, a little nutmeg and a heaping tsp of black pepper. Poured over Bisquick biscuits and what a hit!!!
i like to use the maple sausage. also will add a lil maple syrup. I like the honey butter flakey layers biscuits….yum
Maple sausage and syrup sounds delicious, Danny! 😀
I made this with chorizo. I also got distracted and accidentally added the flour before the butter. Delicious regardless!
Glad to hear it still worked out, Karen! 😀 And I’ll have to try it with chorizo – sounds delicious!
I personally like to use cornstarch in place of flour, if you use too much it doesn’t give a floury taste like the flour does.
Tonyea,
You have to make sure you cook the roux long enough to get rid of the floury taste.
Hi there! First of all.i j uat wanr to say I’m a huuuuge fan of food!! Hehe I just wanted to see what better you used? Salt? Unsalted? Country crock?
Thank you
Hey Annamarie! For this recipe, I tend to use salted 🙂 Though it depends on if I’m using sausage with any sort of flavoring. If it does, I go with unsalted.
I’ve made biscuits and gravy for years. I always use a touch of onion and garlic powder. Just a little…the depth of flavor is perfect. Gives it a perfect zing.
You made me hungry with all this “gravy” talk. I prepare mine as you do in your original recipe but do always add fresh black pepper, a tsp. of soy sauce and between one half to a one fourth tsp. of Knorr powdered beef boullion and a dash of garlic powder. It’s great stuff!
Lloyd Bentley
I also learned how to make a good sausage gravy. My recipe is like yours with one major exception. I use evaporated milk instead of milk from a cartoon. I usually use 3 cans! I’m not sure why this works but it makes for a very smooth, thick, rich gravy. Once you use evaporated milk, you’ll never go back using regular milk…..
I agree on the evaporated milk. I don’t use much pepper but I am not a pepper person. I like to add a little salt, onion and garlic powder and a few shakes of Italian seasoning. This really perks up the taste as well. All of my family loves it.
Yes, I live alone so frz 3-4 small containers at a time. It will need a little milk to thin when you reheat it.
I also leave sausage grease in pan when making gravy, adds a lot of flavor.
I save the water from boiled potatoes, mix it with canned milk
I, too, married a southern boy and didn’t “get” his desire for biscuits and gravy until we happened into a Bob Evans restaurant on a road trip. The B&Q were so good I had to try making it. The bob Evans sausage was the best,but jimmy dean sage recipe worked as well. I eventually perfected my recipe where I felt it was even better than at bob Evans. I make it just like most, but do not drain the meat, just stir in the flour and let it brown so the gravy ends up a rich brown instead of white. Stir in half water and half milk. My seasonings are salt, pepper, onion, garlic powder to taste. (I like to add Alpine seasoning – from Whitefish, Montana. It has msg in it so I just use a little, but it is a great flavor enhancer.) I gauge the amount of flour I use on how much liquid I use… like when making a white sauce. Usually 2 tablespoons for each cup of liquid.
Alpine Touch does come without MSG also. I use this as some members are allergic to MSG.
Have you always put the wor (lol sorry not sure of spelling) sauce in it? I have done this recipe before and don’t remember that part.
Hey Amanda! And lol, yeah, that sauce is a mouthful to say 🙂 The worcestershire sauce is a recent addition. Another reader suggested it and it was such a hit at my house I wanted to add it in!
I like to use half sausage and half hamburger meat,also some
sautéed onions. before adding flour I put in two tbsp. butter.
Yum Yum Yum! Looks delicious!
I’m all about lazy days and Netflix binging. That’s actually my plan this weekend. I’m even still in my PJs. With no plans to change that – LOL! I do love a good gravy recipe. This may sound crazy, but I’m not a fan of breakfast sausage so I would likely use a different type of sausage (chorizo perhaps…). However, the boyfriend sure would love if I made this just as is 🙂
My grandma made her own sausage and she put sage in it, if we ever went out to eat I thought these people have no idea what there doing, LOL
I love sausage gravy and biscuits but nothing beats my mom’s milk gravy I have been trying to get it down pat for a while made with bacon grease and not sausage Grease
If you want real good smooth gravy strain your sausage and add your grease and butter and flower and use a wisk and then add your milk and then your sausage tastes better and not doughie just smooth and creamy
I add a couple of healthy splashes of hot sauce, sage, lots of freshly ground black pepper and use half and half.
I prepare sausage gravey with cake flour, seems to give it a creamier silkier texture
I use milk and a little whipping cream and also use brown gravy mix adds awesome flavor
How much brown gravy do you use
I use a couple tablespoons butter after draining the excess grease. Then use evaporated milk instead of milk. Also make sure that the flour in the roue is well cooked. When the roue is a little darker it adds depth to the gravy. I will add some milk later if I need to thin the gravy. Black pepper of course and a little cayenne or nutmeg
is nice. Some dried onion works too. Then if your looking for the Bob Evans darker gravy a couple drops of Kitchen Bouquet or Gravy Master works great.
Basically the recipe Ive used gor years but for the best flavor, dont just cook the sausage, brown it. Young people Ive mentored dont seem to understand that more flavor is developed in brown meat, not just cooking unti done and gray colored.
Exactly. The flavor really shines when you darken that sausage
I use the same recipe except, I use Cavender’s Greek Seasoning & no butter. It’s the BEST gravy ever. 🙂 Lucy S.
How many serving does it make?
I like a little jelly on my. I use strawberry jelly.
I reserve bacon drippings to make my roue and add sausage only if I want meat in it. I add the flour to the hot grease and stir continuously until brown, then slowly add milk, salt and pepper. I add browned sausage at end if needed.
Just tried this….my hubs is a fan of biscuits ‘n gravy. I added sweet curry, garam masala, and garlic powder. A keeper, says hubs.
I use can milk and a little sugar in the gravy, makes it very creamy!
I make my gravy basically the same but I drain the grease then add only the grease back into the pan with flour, brown the flour first then add whole milk till it thickens. Then I add the sausage into the gravy. I believe the grease only makes the gravy more savory.
That’s how I do mine. I use HOT sage breakfast sausage…..it’s MY favorite.
I would cook and brown the sausage first (recommend Jimmy Dean’s Hot Sausage (less grease). Remove from skillet and put aside. Now time to make the gravy: Add the butter, flour and grease if needed. Stir well continuously while it starts to brown the roux which is used to thicken sauces, gravy, soups and stews. Once the roux is smooth and a darker color, add the Worcestershire and milk and stir to make sure of a smooth gravy. Add the browed and cooked sausage back to the skillet. Cook for perhaps 10 to 15 more minutes. Serve immediately over biscuits.
Yep…..pretty much same as mine!
I’ve never heard of adding Worcestershire to sausage gravy. I can’t wait to try this.
I learned a trick years ago from a restaurant we took my Mom to when she was in her wheelchair. We all ordered the biscuits and gravy and it was just exceptionally good. So I asked our waitress what the secret was and she told me Parmesan cheese! You have to use the can kind (saw dust) as I call it NOT freshly grated! Not only does it act as a thickener it is delicious! I don’t measure I just dump in a lot! I pretty much do my recipe as everyone else on here but I add the parm towards the end of cooking. You might need to adjust it with a little more milk. I always used the hot spicy Bob Evans sausage. I’ll swear by this recipe, it’s SO TASTY! Enjoy!
No flour, just the “saw dust”?
I think she makes it exactly the same as everyone else but then at the end after adding milk, add the parm.cheese. Then cook a little longer and might need to add milk to make your consistency. *****
I made this and it sooooooooo good!!!!!
Try it with Jimmy Dean Hot Sausage you will never go back.
That’s what I use! It took me 25 years to perfect my gravy. I do everything the same except the werst…sauce. (I can’t spell it). Lol.
That’s what I use…..I love HOT and SAGE – Jimmy Dean!
I brown onions in bacon grease then add to sausage follow same recipe throw crumbled bacon at the end! It’s awesome
I use ground pork and season it myself with salt, pepper, poultry seasoning, worcestershire sauce and mustard. This is leaner than sausage but with good flavor.
I make my sausage gravy with Bob Evans sage sausage love the flavor.
A little Garlic Powder and Poultry Seasoning is awesome.
I love chocolate gravy I have 2 recipe 1 for Bisket’s 1 for pancakes
Gravy
1 cup any size of sugar
Use same cup for milk
For average 2 people
I use a regular coffee cup
Put the sugar in a bowl with a lid put 3 tablespoons of flower 1 tablespoon of Hersey chocolate (powder) just a pinch of salt put lid on and shake well put your milk on stove top med high when it starts to bubble slowly pot in the mix best to use swifter but spoon will work stir until it starts to boil put Bisket with a slice of butter pour chocolate gravy on it
I don’t know where the excess grease is coming from. When I cook the sausage I have so little grease in the pan that I have to add a little cooking oil or butter to have enough grease to make a roux. I know, sausage used to be very greasy, but the stuff I am buying in the grocery store these days gives some grease but not a lot.
I add sage when I add flour…then brown good before adding milk. Usually use evaporated.
You don’t drain the grease i use it
I add minced garlic, salt & pepper. I never drain the grease either.
Love this recipe. Have not made the gravy in several years.
I love it!! Never made gravy before and it was so easy.. My an old friend of mine is use to it and he even said he’s first attempt was not as good!! Thank you so much 👍😊
I am a terrible cook, but I just made this gravy easily and used it for the base of a sausage breakfast pizza. It was amazing!!
I add a slice of American Cheese… Never added Worchestershire… But will try it!
I add a slice of American Cheese… and a couple shakes of Crushed Red Pepper.
Never added Worchestershire… But will try it!
At the beginning of your recipe, you mention “store bought sausage rolls” as a convenience – how do you use them to make sausage gravy?
Thanks!
Mary
They have ground sausage in a tube or at some meat counters
Just made it but I made a smaller amount. The recipe came out great but I added some beef bullion cubes instead of salt nice flavor
A great basic recipe for sausage gravy. Instead of the worcestershire try a teaspoon of kitchen bouquet browning sauce with the browned sausage. You can also use a teaspoon of chicken soup base instead of the salt.
Use condensed milk instead of regular milk. Much richer.
Oh. My. Lord. Maybe I’m being dramatic but this is literally the best sausage gravy I have ever eaten. 😂🤷🏽♀️ I wasn’t sure what to expect, since this is my first time making gravy, but I am pleasantly surprised and I will for SURE be using this recipe in the future.
Little known fact: if you add chopped fresh or frozen spinach it removes all the calories..And it’s delicious….LOL!
This is the same basic recipe I have used for years. I do not drain and I do not use the Worcestershire, but I do add some minced fresh garlic, 2, when I am half way through the browning of the sausage. I have tried many sausages and I have come to the conclusion that Jimmy Dean makes the gravy taste the best!!! Best with Grands Flaky biscuits too.
It was so good. I used half and half instead of milk. I’m making a casserole out of it with eggs and cheese on top and cut up biscuits and gravy on the bottom. I added a little bit of beef broth instead of salt.
Delicious. I followed the recipe as it is, except added crushed black pepper. My an old friend of mine and son gobbled it up and said it was the best they have had.
My hubby and son in law came in from duck hunting this morning and I had made breakfast, including gravy, using this gravy recipe. I think it was a hit!
I have always struggled with making gravy but this was so easy! Next time, I don’t think I’ll add the butter. I had enough fat from the Great Value sausage that I used. I like this brand of sausage because it renders very little fat.
This will definitely be my gravy recipe from now on. Thank you for sharing.
I normally make my gravy totally different but was never really satisfied with it so I saw this recipe and WoW!!! It’s easy to make and I love how the Worcestershire sauce makes it taste. Try it!!
Add asparagus cut up and cut up hard build eggs!! Awesome combination . You’ll never look back.
It’s really delicious and so easy . Never used Worcestershire sauce I did add corse black pepper. Also used Wondra quick mixing flour awesome
I always make my sausage gravy this way, but add grated onion and garlic while cooking the sausage. I always buy J C Porter brand HOT sausage, less than half the price of the name brand sausages and just as good. Always use evaporated milk, makes a huge difference. If it gets to thick, add some regular milk.