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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

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.

Reviews for Sausage Gravy

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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."

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!"

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."

Reviewed Jul. 7, 2014


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."

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."

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."

Reviewed Sep. 29, 2013

"easy to prepare - tastes great"

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."

Reviewed Mar. 11, 2013

"This is amazing!"

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."

Reviewed Jul. 26, 2012

"My picky husband loves."

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."

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!"

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."

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!"

Reviewed Nov. 1, 2009

"Great recipe for Sunday morning leisurely breakfast."

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!"

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"

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