- 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
- 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.
Reviews for Sausage Gravy
"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"
"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!"
"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."
"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!"
"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."
"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."
"This is a delicious gravy recipe. The nutmeg, worchestershire, and hot pepper sauce add a depth of flavor not found in "traditional" sausage gravy."
"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."
"easy to prepare - tastes great"