Bill's Sausage Gravy

Bill's Sausage Gravy


"This is my version of sausage gravy...the best! Pour over hot biscuits (I use store bought.) Follow these directions and you won't be disappointed! Very fattening and Umm Umm Good!"

Ingredients 30 m {{adjustedServings}} servings 353 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
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Reviews 1002

  1. 1355 Ratings

Jennifer C.

This is a great sausage gravy with any type of sausage. Maple tastes great & I normally wouldn't have chosen it, but have used it several times for this gravy. I end up having to use a little extra flour because I make this with 1% milk, which is what I normally buy. OH - ONE OTHER THING: The most popular review states that he whisks the milk & flour together & adds it to the sausage directly. The reason the recipe is written the way it is - is because you need to cook the flour in the drippings & butter to get rid of the "floury" taste. All successful white sauces are made this way. Following the original recipe as written makes the best tasting gravy!


hands down 5 stars. i cook this at the firehouse every sunday morning when i am working. this is our absolute favorite! don't even attempt to use anything other than maple sausage. it just doesn't taste the same. we skip removing the sausage to leave the drippings. we wisk the flour and milk together in a bowl and then just dump it in to the pan with the sausage. tastes the same and is quicker. THE GUYS ARE KNOWN TO COME IN OFF SHIFT JUST TO EAT!


As far as directions this is one of the better sausage gravy recipes I have seen. I prefer to use sage sausage in mine. I find the maple sausage has too strong a flavor that clashes and doesn't taste right. I also do not add the butter. I find I get more than enough fat from the sausage.