Back to Sausage Gravy

Print Options


Card Sizes

Sausage Gravy Recipe

Sausage Gravy Recipe

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. YIELD:4-6 servings


  • 1 pound sage-flavored bulk pork sausage
  • 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


  • 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.

Nutritional Facts

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

Reviews for Sausage Gravy

Sort By :
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."

MY REVIEW 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"

shellabe1974 User ID: 7201706 5331
Reviewed Apr. 4, 2013

"I made this for my husband because he loves biscuits and gravy. He said it reminded him of something you would order in a restaurant."

Hunnydew9 User ID: 1927255 6072
Reviewed Mar. 11, 2013

"This is amazing!"

Martysue User ID: 1306478 3398
Reviewed Feb. 28, 2013

"I too have never used another recipe. I made this the first time EVER when I got the 1st issue of TOH and it was such a hit with my entire family! I still get requests for this yummy meal. It's a really tummy warming dinner during the cold northern winters. I wouldn't even consider trying another recipe."

kshea User ID: 2698812 3124
Reviewed Jul. 26, 2012

"My picky husband loves."

bjq User ID: 3914606 2944
Reviewed Nov. 15, 2011

"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."

tuslunchbox User ID: 5927453 3929
Reviewed Apr. 10, 2011

"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!"

Aneeley User ID: 3143610 2943
Reviewed Jan. 3, 2011

"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."

butterfly3gayle User ID: 3267063 2941
Reviewed Jul. 3, 2010

"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!"

Devonmama User ID: 2911167 1961
Reviewed Nov. 1, 2009

"Great recipe for Sunday morning leisurely breakfast."

jllove User ID: 1407405 3123
Reviewed Aug. 13, 2009

"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!"

lambar User ID: 3674165 1942
Reviewed Jan. 27, 2009

"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"

Loading Image