Top-ranked recipe named "Sausage Gravy (for Biscuits and Gravy)"
Wonderful version of this comfort-food favorite!
"Nothing goes as well well with biscuits, as does a good rich, creamy, sausage gravy. This simple, tasty sausage gravy fits that bill. I decided to try this recipe because it included nutmeg. I have never used nutmeg in sausage gravy. It made for a very interesting and very delicious taste twist. If your not a nutmeg fancier, you may want to reduce the nutmeg a little -- say, from about 1/8 to 1/4 tsp. -- but don't eliminate it altogether. Nutmeg is what makes this version unique."
Cook sausage and onion in a large saucepan. Remove the sausage and leave the drippings. If there is less than 2 Tbsp of drippings in the pan (because most sausage is pretty lean now), add 2 or 3 Tbsp of butter or canola oil. Stir in flour, cook over medium heat until flour is golden. Stir in milk and seasonings. Cook over med-high heat until it's boiling and thickened. Add sausage back in. Serve over biscuits.
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Tiamo68 1 year agoBills best food ever he likes it a lot!
MARKSADLER 1 year agoWonderful, and very easy recipe for those who have problems with making gravy. This makes it easy.
Pierce92 1 year agoIt was good but I added a few changes. First I cooked bacon in the pan and used the grease to cook in the sausage for more flavored drippings. Then I opted out for nutmeg (didn't have any) and used some Italian seasonings. Then at the end it was still a little too flour tasting for my taste so I uses some beef bouillon
peejae 1 year agoSausage and gravy
elaineg1113 1 year agoVery good....only thing I did different was a 1/4 teaspoon nutmeg instead of a half teaspoon :)
Houdai 2 years agoI make this with my father's homemade sausage. It is fantastic! I will never use a envelope mix again. And I serve this over the buttermilk biscuit recipe that I also got from big oven! So hearty and delicious!
tarachavez 2 years agoVery yummy!
blackbeauty10169 2 years ago
kyjaxmom 2 years agoThis was pretty good. I added a lot of black pepper.
bladehauser 2 years ago