Sausage Gravy



  • 16 on roll sausage
  • 4 Tablespoons butter
  • 1/2 cup flour
  • 3 & 1/2 to 4 Cups of milk
  • 1/2 Teaspoon Ground Sage
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1/2 Teaspoon salt
  • Buttermilk Biscuits 9for serving)



  1. Brown sausage in a large skillet over medium high heat.  Once cooked, place sausage paper towl lined bowl to drain off any excess grease.
  2. Melt butter in the skillet and then add the sausage back into the pan.  Stir to coat the sausage in the butter.  Add in the flour and stir the sausage to coat.  Cook for 2 to 3 minutes
  3. Pour in the milk and stir for a minutes or so.  Add in the sage, onion powder, pepper and salt.  Bring the gravy to a low boil and then turn down to low.  The bubbling is what will thicken the gravy.
  4. After 5-10 minutes, transfer the gravy into a glass container and cover.  If making the night before, place in the refrigerator overnight.  In the morning warm the gravy over low heat on the stove.  Add in milk as necessary to thin the gravy out.  Add salt to taste.  Serve over buttermilk bisquits.



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© John Hatcher