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This savory sausage gravy is a specialty amount country folds in our area. It's best served over fresh, hot biscuits. It makes a real "sticks to the ribs" dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage. —Mrs. J. N. Stine, Roanoke, Virginia
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 284 calories, 20 g fat (8 g saturated fat), 49 mg cholesterol, 490 mg sodium, 15 g carbohydrate, trace fiber, 12 g protein.
Originally published as Sausage Gravy in Taste of Home February/March 1993, p29
Tomato Sausage GravyIn 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.”
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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Reviewed on Nov. 15, 2011 by bjq
I too have been making this recipe since the magazine came out and never have even bothered trying another recipe. In fact I even prefer this homemade version better than any restaurant or frozen variety I've tried. So good, exactly as written, except I go ahead and add 1 small onion instead of just 2 Tablespoons. I have used the sage flavored sausage, but I do prefer regular sausage. I preheat the milk in the microwave for 2-3 minutes to speed up the cooking time too. You can have this made in the same amount of time it takes to pre-heat the oven and bake the biscuits.
Reviewed on Apr. 10, 2011 by tuslunchbox
I remember the first publication of this recipe so many years ago. I had made this for my family and they loved it. My boys were just little and I skipped putting the hot pepper sauce in the batch back then; used it as a condiment instead. I have since passed it on to others, tweaking to "our tastes at home". I use Jimmy Dean HOT sausage and if I am making a double batch, I will use 1 JD HOT & 1 JD Sage. I also add 1 can of cream of mushroom soup, for added flavor, as well as a thickener;no one here likes runny gravy!
Reviewed on Jan. 03, 2011 by Aneeley
I think I cooked mine a little too long, wasn't liquid enough. I also think the poultry seasoning was too much, but perhaps that's because there was no sage flavor in my sausage. Will try again at later date.
Reviewed on Jul. 03, 2010 by butterfly3gayle
I am like the others, tried this when it came out in the premier issue. I've tried other recipes but keep coming back to this one. We think it's the best!
Reviewed on Nov. 01, 2009 by Devonmama
Great recipe for Sunday morning leisurely breakfast.
Reviewed on Aug. 13, 2009 by jllove
I have used this recipe since it was published in the Premier Issue of Taste of Home magazine which I still have! My daughter cut out the picture to use on her "Things I Love" board for a school project she did in 1996!
Reviewed on Jan. 27, 2009 by lambar
I have been making this recipe since it first appeared in your magazine several years ago. My family can never get enough of it and now my 10 month old grand-daughter is a convert.Cindy Barlow
I have been making this recipe since it first appeared in your magazine several years ago. My family can never get enough of it and now my 10 month old grand-daughter is a convert.
Cindy Barlow
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