Comments on: Sausage Gravy

By: hulatutu

hulatutu — Thu, 17 Aug 2017 21:54:42 +0000

I brown my sausage, drain the fat and then sprinkle Wondra flour on top, then add my milk. I use Fat Free Half and Half and 2% milk. Wondra Flour is the best for thickening.

By: Kelly

Kelly — Wed, 05 Apr 2017 15:19:52 +0000

My gravy never got thick! I used my cast iron skillet, so maybe too much grease was absorbed into the pan? I was disappointed.

By: kender3

kender3 — Sun, 14 Jul 2013 22:46:40 +0000

This really worked!

By: sambugjoebear

sambugjoebear — Tue, 23 Oct 2012 16:20:21 +0000

Delicious and easy to make! I will definitely be making this again! Thanks for sharing

By: Heather

Heather — Sat, 31 Mar 2012 19:22:08 +0000

Used this recipe with my first successful attempt at homemade biscuits and it was delicious! I ended up adding a lot more milk to thin it out a bit more, but it tasted great and I was very proud of myself for making biscuits and gravy.

By: Lanessa

Lanessa — Thu, 15 Mar 2012 00:16:34 +0000

To say I love this recipe is an understatement! It’s so simple and DELICIOUS!!!

By: thefarmerwife

thefarmerwife — Sat, 04 Jun 2011 18:01:46 +0000

Lisa, that is a great idea! Never even thought to do it that way, just did it the way I remember it being made down south! I will try that next time. Thanks a ton!

By: jayfeather01

jayfeather01 — Mon, 30 May 2011 22:19:52 +0000

Excellent gravy! It was warm, creamy, chewy, spicy (I used hot pork sausage), and it goes so well with homemade biscuits. Definitely one of my favorites!

By: LisaN

LisaN — Sun, 22 May 2011 23:35:02 +0000

I make basically the same recipe except once I cook the sausage I just add the flour to it and cook for several minutes to cook out the raw flour taste. Then I season and add the liquid. Much easier than taking the meat out of the pan an making a traditional roux.