A Southern specialty, this hearty pork sausage gravy uses sausage drippings, milk and flour to make a thick creamy gravy traditionally served over biscuits. —Taste of Home Test Kitchen
- 1 pound bulk pork sausage
- 2 tablespoons finely chopped onion
- 6 tablespoons all-purpose flour
- 4 cups 2% milk
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- Dash nutmeg
- Dash hot pepper sauce
- Warm biscuits, split
- 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: 6 servings (about 4 cups).
Originally published as Sausage Gravy in Quick Cooking September/October 1999, p61
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Reviewed Feb. 18, 2015
"I gave this 4 stars because of the nutmeg because I don't like the taste, also I use half and half when I make sausage gravy and I like to top the whole thing with 2 very very runny sunny side up eggs."