Cheesy Sausage Gravy Recipe

5 1 4
Publisher Photo

Cheesy Sausage Gravy Recipe

Read Reviews
5 1 4
Publisher Photo
P.J. Prusia of Raymore, Missouri appreciates the make-ahead convenience of this breakfast dish shared by a friend many years ago. "I've served this to overnight guests, and they never fail to ask for the recipe."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours

Ingredients

  • 1 pound bulk pork sausage
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 2-1/2 cups milk
  • 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 6 hard-boiled large eggs, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • Warm biscuits

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits. Yield: 8 servings.
Originally published as Cheesy Sausage Gravy in Quick Cooking March/April 2004, p53

Nutritional Facts

3/4 cup: 318 calories, 25g fat (11g saturated fat), 210mg cholesterol, 761mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 13g protein.

  • 1 pound bulk pork sausage
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 2-1/2 cups milk
  • 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 6 hard-boiled large eggs, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • Warm biscuits
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  2. Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits. Yield: 8 servings.
Originally published as Cheesy Sausage Gravy in Quick Cooking March/April 2004, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheesy Sausage Gravy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
therchler User ID: 1729952 67474
Reviewed Sep. 4, 2009

"I have a picnic/campover every year at my house. Have served this for breakfast the past 3 years. Everybody loves it. Fix it and forget it the night before. Pull biscuits from the freezer and bake them in the a.m."

Loading Image