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Cheesy Sausage Gravy Recipe

P.J. Prusia of Raymore, Missouri appreciates the make-ahead convenience of this breakfast dish shared by a friend many years ago. "I've served this to overnight guests, and they never fail to ask for the recipe."

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Cheesy Sausage Gravy Recipe

Prep: 15 min. Cook: 7 hours

Yield: 8 Servings

15 15

Ingredients

1 pound bulk pork sausage
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon pepper
2-1/2 cups milk
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
6 hard-cooked eggs, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
Warm biscuits

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 318 calories, 25 g fat (11 g saturated fat), 210 mg cholesterol, 761 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Cheesy Sausage Gravy in Quick Cooking March/April 2004, p53

Tomato Sausage Gravy

In Milan, Tennessee, it’s a family tradition for Anne C. to make tomato gravy with her sausage. “Pour tomato juice instead of milk or water into the sausage drippings and thicken with flour,” she says. “It’s delicious.”

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Cheesy Sausage Gravy

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(1-1) of 1 reviews

Reviewed on Sep. 04, 2009 by therchler

I have a picnic/campover every year at my house. Have served this for breakfast the past 3 years. Everybody loves it. Fix it and forget it the night before. Pull biscuits from the freezer and bake them in the a.m.