Country Sausage Gravy Recipe

4.5 2 3
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Country Sausage Gravy Recipe

Read Reviews
4.5 2 3
Publisher Photo
The men in my family love this truly country breakfast dish because of its hearty flavor. I love it because it's so easy to make.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 soup can milk
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • Warm biscuits

Directions

In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits. Yield: 4-6 servings (3-1/2 cups gravy).
Originally published as Country Sausage Gravy in Cookin' Up Country Breakfasts Cookbook 1994, p30

  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 soup can milk
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • Warm biscuits
  1. In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits. Yield: 4-6 servings (3-1/2 cups gravy).
Originally published as Country Sausage Gravy in Cookin' Up Country Breakfasts Cookbook 1994, p30

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cgaley91 User ID: 8877383 249311
Reviewed Jun. 11, 2016

"My wife and I absolutely LOVE this recipe!! I subbed out the CoC with cream of mushroom, the CoC was a little too salty for us. Otherwise an incredible recipe! Kudos!"

MY REVIEW
Aislinn User ID: 1979904 20123
Reviewed Dec. 8, 2010

"Although this recipe is quick and made from ingredients that you probably already have in your home, it tastes like an expensive treat. I've made it many times for breakfast, lunch, or dinner."

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