White Sausage Gravy Recipe

White Sausage Gravy Recipe Rating 0

A Southern specialty, this hearty pork sausage gravy uses sausage drippings, milk and flour to make a thick creamy gravy traditionally served over biscuits.

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White Sausage Gravy Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4-6 Servings
20 20

Ingredients

  • 1 pound bulk pork sausage
  • 2 tablespoons finely chopped onion
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • Dash nutmeg
  • Dash hot pepper sauce
  • Warm biscuits, split

Directions

  • In a large skillet over medium heat, cook sausage and onion until the sausage is no longer pink. Drain, reserving 2 tablespoons drippings in skillet. Stir flour into sausage and drippings until blended. Cook and stir until light golden brown. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits. Yield: 4-6 servings (about 4 cups).

Nutritional Facts 1 serving (3/4 cup) equals 283 calories, 20 g fat (8 g saturated fat), 49 mg cholesterol, 489 mg sodium, 15 g carbohydrate, trace fiber, 12 g protein.

Originally published as Sausage Gravy in Quick Cooking September/October 1999, p61

Tip

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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