Bill’s Sausage Gravy

by Sheryl

I love making this. Ever since I got this recipe I fell in love. It’s so great, very easy, and fast to make. Before I used to buy the dry-packaged gravy mix, but now I don’t have to, and will never buy it ever again. This sausage gravy is so fantastic, the consistency is perfect, and this by far is the best sausage gravy I have made and will be making over and over again. Another perfected Southern breakfast dish added to my recipe list. Extremely delicious!

Sometimes, when I want a bit of zing I add a pinch of cayenne pepper to spice it up a notch. And generously pour it over hot biscuits for a late-night dinner after a long day at work – nothing beats a homecooked meal.


1 (12 ounces) package maple-flavored sausage
3 tablespoons of butter
1/4 cup of all-purpose flour
3 cups of whole milk
salt and pepper to taste

How to make Bill’s Sausage Gravy

Step 1: Cook the sausage in a large, deep skillet over medium-high heat until brown.

Step 2: With a slotted spoon, remove the sausage. Leave the drippings in the pan.

Step 3: Put in the butter in the skillet and melt. Add in the flour and mix until smooth.

Step 4: Cook over medium heat until the flour is brown. Slowly whisk in the milk and continue cooking until thickened.

Step 5: Then, season with salt and pepper and stir in the cooked sausage.

Step 6: Lower the heat and let it simmer for 12 to 15 minutes. If in case, the gravy turned out too thick, you can just stir in a little more milk to get the desired consistency.

Step 7: Once you get your desired consistency, remove the gravy from the heat, and generously pour it over some hot biscuits. Add a pinch of cayenne pepper for a little kick (if desired). Serve and enjoy!

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