The finest sausage gravy recipe is this one. To create the tastiest biscuits & gravy, pour over heated biscuits (I’ll even use store-bought biscuits as a shortcut). You won’t be sorry if you follow these instructions! Very gratifying and delicious!
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package maple flavored sausage
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
Instructions
- Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown.
- Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan 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.
- Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 12 g |
| Sodium | 947 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This is a perfect recipe for gravy. Super basic and straightforward, I like it. I see some of the reviews talking about mixing the flower in with the milk.. as a culinary professional I must point out that doing a rue like this you definitely want to mix the flower in with the fat and not with the milk first. The best way honestly is to take a second pan a small size pan, and pre Brown the flour by toasting it in the pan first dry, that way you can get it a nice golden brown color, and also it makes the flower taste like baked bread instead of just nasty raw flour. And mixing that in with whatever grease or fat you’re using and a bit of butter first making sure that any lumps are out of the flower and the room is smooth and then add in your cream and all your other components to make the gravy. I also recommend doing kind of heavy on the pepper but not extremely heavy on the salt, and then adding in a little bit of granulated garlic and granulated onion helps with the flavor as well. I hope this helps happy eating everybody
No changes. I’ve made sausage gravy both ways, adding the flower to the sausage and Bill’s recipe mixing the flour with the butter then adding the milk before adding the browned sausage. I believe Bill’s way is simpler with less chance for error of getting that flour taste. Everyone loves biscuits and gravy. My family especially digs the maple sausage.
I don’t like maple syrup or anything maple. But I won’t let that keep me from giving this 5 stars. Loved the recipe. I’m not going to punish Bill. His recipe called for maple sausage and unfortunately and unknowingly, all I had was frozen raw sausage in an unmarked freezer bag that turned out to be, you guessed it, maple. When I try a new recipe I always try it as written because I want to experience the taste as the chef/cook intended, except with this recipe I added a lot of fresh, grated black pepper. Great recipe, thank you. Ron
My family gobbles it up just as written
I’ve been making this recipe for years. My family asks for this at least once a week. I’ve not found any reason to make changes to the recipe. I recently made 5 lbs to take on a group camping trip. I cooked almost all the way and keep chilled, threw a pan of biscuits and eggs next to while heat up over open flame and not a single leftover.
I love this recipe. It’s become a staple Sunday morning breakfast. I prefer sage breakfast sausage to maple, but that’s just me. I’ll usually let the rue cook to blonde rather than brown to create a thicker gravy. Garnish with a little parsley!
Only had original sausage on hand and it turned out great. I also ran out of milk so substituted the last cup of milk with buttermilk. Husband loved it.
I make this recipe quite often only I add 2 tablespoons of maple syrup in it. Because I don’t usually maple flavor sausage.
A new family must for special breakfasts!
I have no idea why someone called this recipe Bland. It was anything but! We have made this a few times now and it is always a crowd favorite. I highly suggest sticking with the Maple sausage and adding a generous amount of pepper. Best biscuits and gravy we’ve ever had and it was made at home !
Awesome. The whole family loves it. Only difference to the recipe is I used 2% milk because that’s what we drink.
Quick, simple, tasty gravy. My kids love it
This came out perfect! Everyone loved it.
Delicious! I made it with spicy sausage instead of maple and it was so good. I also add more seasonings like cayenne, garlic powder, and onion powder in addition to salt and pepper. It’s been a big hit.
Better than anything you can get in a restaurant !!!
If it’s bland add some sage…..goes great with the Maple flavor
Everyone loved it. I used country sausage because that’s all I had. Added a splash of Maple syrup though. Very tasty.
My 1st try at making sausage gravy and biscuits ! Amazing flavor and I’m so easy
I make this all the time but I use hot sausage and add a swig of pure maple syrup. Perfect balance
Love this recipe, I substitute regular or spicy sausage instead of maple. I make it every time we do breakfast for dinner.
Followed recipe as a guide. Used 75% breakfast sausage & 25% sweet Italian sausage. Cut in some garlic powder , a light touch of smoky paprika & generous amounts of salt & pepper. Good stuff!