Sausage Gravy Recipe
Sausage Gravy Recipe photo by Taste of Home
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Sausage Gravy Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 1 pound sage-flavored Jones Dairy Farm All Natural Pork Sausage Roll
  • 2 tablespoons finely chopped onion
  • 6 tablespoons all-purpose flour
  • 1 quart milk
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • Biscuits

Nutritional Facts

2 tablespoons: 284 calories, 20g fat (8g saturated fat), 49mg cholesterol, 490mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 12g protein.


  1. Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Yield: 4-6 servings.
Originally published as Sausage Gravy in Taste of Home February/March 1993, p29

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travis1954 User ID: 8883466 250128
Reviewed Jul. 5, 2016

"I love spicey. I use jimmy dean HOt ,

1or 2 heapin tablespoons of flour.
I use. Half and half instead of milk.
Salt Pepper to taste.
Grew uo on saugage gravey and biscuits"

PrplMonky5 User ID: 6612040 249558
Reviewed Jun. 18, 2016

"This was SO good, I didn't want to stop eating it. I thought it tasted just like something from a restaurant! I omitted the hot pepper sauce because I didn't want it spicy. Good thing I did, because the sausage I used had plenty of spice in it already! I used Jimmy Dean's All Natural Regular pork Sausage and it was delicious. I had a slight problem in that the pork didn't give off a lot of grease, so I didn't drain it at all, hoping there was at least 2 tbsp in there. I don't think there was, because when I added the flour, it just coated the sausage. It wasn't liquidy at all, so it never "bubbled". I just cooked it until it looked a little golden brown, then added in the milk. It took a LONG time for it to thicken up for me. I wound up bringing it to a simmer and that helped thicken it a lot. I did a side of eggs to make it a full "breakfast dinner". I'm definitely making this again!"

danielleylee User ID: 4484886 244205
Reviewed Feb. 21, 2016

"I didn't have sage pork so I added some sage. The hot sauce and Worcestershire sauce accompanied by the onion added a new depth to this classic Sunday morning staple."

[email protected] User ID: 1005610 220912
Reviewed Feb. 19, 2015

"I started making this when I first found it in TOH back in 1993. At some point my husband took it over and has made it one of his specialties. He uses this recipe, but cuts back on the nutmeg and adds his own little touches here and there. When he's done it's the best sausage gravy EVER!! When we have company for breakfast it's always what everyone wants and when we go visit family, he's always asked to make it!"

chrissykbear User ID: 7916134 4110
Reviewed Aug. 2, 2014

"I love this recipe. I will also make it with reduced fat sausage and even half regular and half turkey sausage and I have used skim milk. The nutmeg and Worcestershire sauce is what I feel give it that extra something that other recipes don't have. I am glad this was easy to find as I always loose my recipe and have to come here and print a new one each time. This time I am printing 2 copies. I LOVE taste of home."

jmkasprak User ID: 2880256 6073
Reviewed Jul. 7, 2014


s_pants User ID: 174050 7116
Reviewed Jun. 20, 2014

"First time I made sausage gravy and it was a little too thin for my taste. I added some cornstarch/water mixtre at the end the thicken it up, but my husband said he thought it affected the flavor."

Gigi100 User ID: 7403527 6549
Reviewed Jan. 28, 2014

"This is a delicious gravy recipe. The nutmeg, worchestershire, and hot pepper sauce add a depth of flavor not found in "traditional" sausage gravy."

shecooksalot User ID: 5888460 6546
Reviewed Dec. 28, 2013

"My family loved this gravy. I didn't use sage flavored sausage and totally spaced the adding of the Worcestershire and hot pepper sauce, but it still tasted great. I might use less nutmeg next time (personal taste). Overall, very easy to make and delicious on top of biscuits."

IseNanao User ID: 2548282 1946
Reviewed Sep. 29, 2013

"easy to prepare - tastes great"

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