Over low heat, cook and crumble sausage until fully cooked (no more pink), but not browned. Sprinkle the flour over sausage. Stir flour into sausage and cook for several minutes over low heat. Add desired amount of milk (1/4 cup less for thick gravy or 1/4 cup more for thin gravy), stir briskly until gravy thickens. Add pepper to taste.


Wonderful over biscuits or use instead of Hollandaise sauce to turn Eggs Benedict into County Benedict.

Mr Breakfast would like to thank ShelnScott for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From bateman

Rating (out of 5):

I used 2 cups of milk and just 1/4 cup of flour and it turned out great.

Comment submitted: 6/5/2013 (#16004)



From FreakyDeaky

Rating (out of 5):

How do I know when I've added enough milk?

Comment submitted: 12/20/2009 (#9257)



From Gravy Finder

Rating (out of 5):

Still not quite what I was looking for.... want it to taste like Hardee's Sausage Gravy....

Comment submitted: 6/17/2008 (#5557)

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