Sausage Gravy


(4 votes) 3 4

This wonderful gravy is perfect topped on some biscuits.

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Los Angeles, California


  • 1 lb. sage-flavored bulk pork sausage
  • 2 Tbs. finely chopped onion
  • 6 Tbs. all-purpose flour
  • 1 qt. milk
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • Dash Worcestershire sauce

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Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 Tbs. of drippings. Stir in flour; cook over medium-low heat for about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened.

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