This gravy is a specialty among the country folds in our area. It’s the best sausage gravy recipe, especially when served over fresh hot, biscuits. It makes a real “stick 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
Best Sausage Gravy
Best Sausage Gravy Tips
How can you make this sausage gravy recipe ahead of time?
Homemade sausage gravy is an amazing breakfast time treat! It can be time consuming to prepare, though, since you have to carefully stir it to avoid lumps. (That’s one of the biggest homemade gravy mistakes.) Luckily, this gravy reheats like a dream on the stove when you make it ahead of time. Stir it occasionally over gentle heat, or in the microwave in a covered, but vented bowl.How can you thicken the best sausage gravy?
This gravy uses 1 1/2 tablespoons flour to 1 cup liquid, which will result in a light- to medium-bodied gravy. If you know you want a thicker, richer gravy, increase the flour and meat drippings but keep the amount of liquid the same. If you like, you can substitute in some melted butter for the sausage drippings. Learn more about making a roux for homemade gravy.What can you use instead of pork sausage in this sausage gravy recipe?
You can make a vegetarian sausage gravy by using butter instead of the meat drippings in the roux, and adding crumbled meatless sausage patties into the gravy. Consider boosting the onion and caramelizing it to help build a bit more flavor. You can also consider turkey sausage, or trying our recipe for biscuits with turkey sausage gravy.—Christine Rukavena, Taste of Home Book Editor
Best Sausage Gravy
Prep Time
5 min
Cook Time
15 min
Yield
4 cups
Ingredients
- 1 pound sage-flavored bulk pork sausage
- 2 tablespoons finely chopped onion
- 6 tablespoons all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Dash Worcestershire sauce
- Dash hot pepper sauce
- Biscuits
Directions
- In a large saucepan over medium heat, cook sausage and onion until no longer pink, breaking into crumbles, 5-7 minutes. Drain, discarding all but 2 tablespoons of drippings. Stir in flour. Gradually stir in milk. Add seasonings. Bring to a boil; cook and stir until thickened 2-3 minutes. Serve over biscuits.
Nutrition Facts
2/3 cup: 289 calories, 20g fat (7g saturated fat), 53mg cholesterol, 612mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 13g protein.
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