Pork Sausage Gravy

Pork Sausage Gravy


"Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk."


30 m servings 546 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 782 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Break up sausage in a skillet and brown. Remove from skillet and set aside.
  2. With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
  3. Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.
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Your rating



  1. 27 Ratings


This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until y...

My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flo...

I'll admit, I changed the recipe a little but even as written I'm sure it is very good. I used 1 pound of sausage, 2 cups of milk, and about 1/3 cup of flour. I browned the sausage, added the ...

May I suggest reading Flobees suggestions? She is exactly correct when she says to use 2 tablespoons flour to one cup of milk. I don't use skim milk, though. Also, I suggest using one pound o...

Recipe is a little vague. When i first started making good sausage gravy, i didn't know enough to cook the rue well before adding milk. Also, i use cast iron for everything, and as a result i ...

Traditional Southern recipe. If you want it thicker, add more flour. Too thick? Add more milk. Do not ever use water. Also, if you don't want lumps, you need to constantly stir.

I used low fat sausage and it wasn't enough to make a rue. I think next time I will shake the flour and milk together before pouring it in the pan. That will eliminate lumps.

I made this for breakfast one day to get use of our leftover biscuits. It was decent, but I had to add seasoning in order to rid the taste of flour. Next time I think I will cook sausage or even...

A very simple and very good recipie close to how my mother taught me to make it. Easy to make, scales well to different serving sizes, and refridgerates well with easy microwave re-heating for ...