Sausage Gravy I

Sausage Gravy I

RENE1959 0

"My mother learned how to make this while we lived in Nashville many years ago, and it is now a family favorite. Good old-fashioned sausage gravy. It's her most requested recipe from family and friends alike. Serve over biscuits or toast."

Ingredients 30 m {{adjustedServings}} servings 344 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
  2. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
  3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.
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Reviews 324

  1. 413 Ratings


This is a great recipe for sausage gravy. I do make mine slightly different though. First, I don't add the bacon grease because I feel mine has more than enough. With the sausage in the pan I will add the flour, then the milk and spices. I also really prefer mine with sage sausage to give it a little more flavor. Maple sausage doesn't taste quite right though.


I made this to go over J.P.'s Big Daddy Biscuits and it was sooo good. I didn't use the bacon grease, as my sausage was greasy enough. I added a hefty dose of ground black gives the gravy such a good flavor!! Mind didn't reheat well, so next time we'll either eat it all or have to make a smaller batch. Thanks Rene.


It seems almost everyone changes this recipe to fit their own taste and I'm no exception... I have made this exactly as written and also with a few changes. First I'll review this without changes. The first thing I noticed was that this does not make eight servings. If you are making this for biscuits and gravey, the recipe will makes only two servings. I make this for myself using half the recipe and gobble it up myself! Second, it is just a tad bland but can easily be fixed by starting with a sausage with more spice. The changes that I've made are to saute some onions with the sausage and added several dashes of warchestershire sause to give it a little more zip. I also add a little of Jonny's Seasoning Salt. When I have no bacon grease, I use butter instead. I grew up in the South and had biscuits and gravy 'most every morning so I consider myself an expert gravy taster and I give this one five stars. :-)