In our household, this is always a winner. Although the gravy isn’t particularly thick, the flavor more than makes up for it. Serve with bread or biscuits.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound bulk pork sausage
- ½ cup all-purpose flour
- 1 tablespoon beef bouillon granules
- ¼ teaspoon ground black pepper
- 4 cups milk
- 1 tablespoon Worcestershire sauce
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.
- Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 594 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
very easy and had good flavor.
I had to process cooked breakfast links. But this method turned out perfect too. The addition of “Worcestershire” is what set this recipe apart from the others. EXCELLENT!
we did not care for this at all
A little thick, but I liked it
We always make a double batch due to size of the household. 1 lb spicy breakfast sausage (we use old Tennessee brand) and 1 lb mild. Creates a nice warmth. With fresh biscuits this goes fast.
We liked it and will make again. Made it as written. Used 1% milk. Did add 1 tblsp bacon fat bc my sausage was lean…made biscuits with White Lily flour and sifted it. Thanks for a great simple recipe!
Easy to make and very tasty!
Easy and good, I made a half recipe and omitted the salt and added cayenne pepper.
It was good, my family really likes it but it was a bit salty and have to much of a beef bouillon flavor. Biscuit with sausage gravy was a staple at our house growing up and this sausage gravy was good but does not replace the traditional sausage gravy.
I make sausage gravy at least once a week for my big crew. I have a lot of big eaters so I have to double the recipe. I ALWAYS chop up one yellow onion to add to the sausage while browning. Next, I drain some of the grease off and add 2-3 TBLS bacon grease from my fridge. Then, when nobody’s looking I finely chop one whole green bell pepper in my mini chopper and throw that in there while the whole batch is simmering on the stove. I also use half whole milk and half Half n Half for a creamier consistency. Or in a pinch, I will use canned evaporated milk, (but not the sweet stuff). In cooking it’s very thick like cream but about half the calories. Once it simmers and thickens up you cannot see the green pepper. My kids would gag if they knew that was in there, haha! But it adds an unidentified layer of flavor you will get many compliments on, even if you don’t like green pepper like me. Serve over freshly made biscuits like Grands and top with a handful of shredded cheddar cheese. Delightful!
I never made or ate biscuits with sausage garvey. Wonderful recipe. I used turkey sausage and added extra sage from my garden. I added more Worcestershire sauce, black pepper and salt to give the dish more flavor.
super easy and hubby approved, but next time I’ll definitely cut recipe in half
super easy and hubby approved, but next time I’ll definitely cut recipe in half
I have made sausage gravy like this for many years but without the beef broth and Worcestershire. These two additions really add to the depth of flavor. I also like thicker gravy so added only 3 cups of milk
So much better than the gravy I’ve been making for 40yrs. I used a little less milk. My grandson wants me to make biscuits & gravy again tomorrow. Excellent recipe.
This is an excellent gravy recipe! For a silkier texture, use whole milk and make it the night before and gently reheat for serving. We like heat, so I add a big pinch of red pepper flakes.
Loved it, I switched out 1/2 cup of milk for 1/2 cup of heavy whipping cream and it made the texture thicker
Great recipe! First try at making it and it came out perfect. The only changes I made were I added more bullion (I used a paste called Better than Bullion) and more pepper and pinch of salt. Oh and I used less milk; 3 cups. It turned out great!
This was very good along with biscuits made from scratch.@
This was super easy to make. The flavor good. I like my gravy a little thicker next time I may add a little less milk and a splash of hot sauce. Great on biscuits.
Great recipe! I used 3 cups milk to have a thicker gravy and had bullion cubes so used 2 feeling like it was about a tablespoon. Another said the recipe was salty and knowing how salty the sausage was thought 2 bullion cubes would be salty enough. It did need more salt. I think 1 bullion cube per cup of milk will be perfect. Otherwise, great flavor! Thank you!