Posted: 10/24/2012 2:11:55 PM
This a great recipe.
Posted: 10/24/2012 2:08:31 PM
This a great recipe.
Posted: 9/15/2012 3:12:10 PM
I had to write again...still making this wonderful Sausage Gravy, but now that my daughter is totally Gluten Free, I make it using Gluten Free Bisquick. Tastes just as good! I then make her Gluten Free Biscuits, but of course, my husband & I can still enjoy Pillsbury's Biscuits. Just wanted to share with the Gluten Free world.
Posted: 4/29/2012 8:48:24 AM
Do not over cook the sausage, then pullit out and add the flour to the grease. Once you have the milk and flour blended well you can add the sausage again. Cook it for awhile so more of the grease comes out of the sausage into the gravy. Be sure to blend the milk and flour well so you do not have lumps.
Posted: 3/22/2012 9:25:22 PM
I love this recipe, i would surely make this again. this is a simple and tasty recipe that everyone can make. The milk and flour and sausage came out to be delicous and the spotlight of the dish. this is my family's top breakfest dish they want me to make and i wouldnt agree more!!
Posted: 3/15/2012 1:32:15 PM
For me the important thing was to make sure the sausage is really well cooked. The more it it is cooked the tastier the gravy. Add the milk gradually is very important as well. Make sure it is well mixed before you add the next bit of milk.
Posted: 3/1/2012 10:17:11 AM
Love my southern food but lots of fat.
As an alternate to the grease from the sausage you can make a roux paste in the clean pan with any type of butter. You can even use low fat low cholesterol versions.
I use 1/4 cup butter to one cup of flour.
Melt the butter in the pan turn the burner off.
Add the flour gradually , mix together well to make the roux paste.
Add the milk in gradually stirring and blending together well with each addition.
Thicken the gravy by turning the burner on and stirring until desired thickness is reached.
season with salt, pepper, sausage,a little cayenne pepper
Posted: 10/9/2011 4:42:58 PM
This did not turn out well for me. I felt the only taste was in the sausage, not the gravy, & that completely turned me off because I felt as if I were eating milk and flour with tasty sausage. I don't know if something went wrong, or if its just a taste I don't agree with. I only forced myself & ate it the day I made it which I felt horrible about.. I see only great reviews so hopefully someone else will make it & it'll taste how it's supposed to if I did in fact do something wrong.
Posted: 9/18/2011 5:03:57 PM
@foodfetish: There are some reduced sodium sausages out there, but also check the sodium on the biscuits. The can of Homestyle Buttermilk Butter Tastin' biscuits that I have say 580mg per biscuit. I would think that if you used a reduced sodium sausage product and a salt substitute, it would bring the sodium content down significantly. (Although I'm not certain about what would be considered too high for your diet.) Hope this helps. :)
Posted: 9/10/2011 11:51:59 AM
This is not a review, but a question. Does anyone have any tips on reducing the sodium content of this dish? Is most of the sodium coming from the sausage. It sounds delicious, but I have hypertension and I need to watch the sodium content of the foods that I eat.