Serve with Frank’s Famous Baking Powder Biscuits . . . PLEASE do not spoil my gravy by using those nasty grocery store biscuits in a tube . . . REAL biscuits are just too easy to make!
1374 people marked it a Favorite, 675 people marked it a Try SoonYield: 1 Serving Ready in 30 minutes
1234vero , 3 years agoI have failed at my many attempts to make gravy but this recipe was easy and tasted great. The fat rendered from the sausage gave regular white gravy wonderful flavor.
sHellsKitchen , 3 years agoKudos, Frank, this is yummy! Thanks for sharing.
Vehorn , 4 years agoI made this with fresh venison sausage. It was incredible. I was cooking for someone who is gluten intolerant, so I used a small amount of cornstarch instead of flour - still great.
fouche817 , 4 years agoThis recipe was very easy! I am so glad that I read the reviews and cut the flour in half. Otherwise it would have been way too thick!
Tracyd22 , 4 years agoGreat recipe!!! Just made it, first time making sausage gravy and this recipe made it so easy.
CCheryl , 4 years agocant wait to make this one, i eat biscuts and gravy about once a year, i think its that time of year, thanks for the great recipe., will make this for my sweety the next time i make breakfast for dinner
Balboagirl , 4 years agoThis version was very yummy, although it made A LOT more gravy than I had anticipated,( I had to add more water as others have posted) I would say no more than half a cup of flour.
deezie , 4 years agoAwesome recipe. I have always made a roux from the grease then readded the sausage. This was much easier and I think just better tasting overall. Perhaps the recipe could be refined to say approximately how much fat is enough - 1 Tbsp? 3 Tbsp? half cup?...for anyone that doesn't cook it could be a bit ambiguous.
annjerryk , 4 years agoThis was very easy. It took more water than I expected though. I would do this again.
KathyAllums , 4 years agoI made this for dinner for my husband and I. It turned out great. There was too much flour, so I did have to add more liquid. I too used evaporated milk. Instead of hot sauce I used 1/8-1/4 teaspoon of cheyenne pepper. It added just the right amount of kick to the gravy.
sxynjboxer , 4 years agoThe flavor was excellent but the recipe uses too much flour I had to duble the milk and water.
RockChef , 4 years agoThis is the best recipe for sausage gravy. My daughter's friend said I was a real Betty Crocker when I used this recipe. It think it is best with the evaporated milk.
Bonniecei , 4 years agoEXACTLY how sausage gravy is supposed to taste... It was a big hit!
Hawker , 5 years agoThis recipe was perfect...the right amount of spice and not too thick. I did double the hot sauce and added it at the end instead of the beginning. WOW!
sunnyd36 , 6 years agoI just made the gravy, the biscuits are still baking. I have to say that when I read 1 cup of flour I thought to myself that is wayyy to much. Sure enough it was more like a football and couldn't even stir it. I had to more than triple the milk and water (3 cups ea) and it is still tooo thick. I think about one fourth cup flour would be closer. The flavor is very good though.
Unkyfarmer , 6 years agoThis recipe was great. I used whole wheat flour in place of regular and had to add more water since it was so thick. Next time I will try white flouras I suspect it will be even better.
echodelta , 6 years agothis was awsome and make it again echo
country_cookin , 6 years agoJust made this 10 mins ago. Best Gravy I've ever had!! Used Tennessee pride hot sausage and grinded it up using a food chooper.
Harveysangel , 7 years agoThis recipe was awsome! I used evaporated milk in place of regular and had to add more water since it was so thick. I doubled the recipe and froze half for another sitting.
Harveysangel , 7 years ago[I made edits to this recipe.]