White Sausage Gravy Recipe

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White Sausage Gravy Recipe
White Sausage Gravy Recipe photo by Taste of Home
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White Sausage Gravy Recipe

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4 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 2 tablespoons finely chopped onion
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • Dash nutmeg
  • Dash hot pepper sauce
  • Warm biscuits, split

Directions

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: 4-6 servings (about 4 cups).
Originally published as Sausage Gravy in Quick Cooking September/October 1999, p61

Nutritional Facts

2/3 cup: 283 calories, 20g fat (8g saturated fat), 49mg cholesterol, 489mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 12g protein.

  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 2 tablespoons finely chopped onion
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • Dash nutmeg
  • Dash hot pepper sauce
  • Warm biscuits, split
  1. 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: 4-6 servings (about 4 cups).
Originally published as Sausage Gravy in Quick Cooking September/October 1999, p61

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slocook805 User ID: 7734059 220805
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."

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