Fry sausage in butter until brown; add salt, pepper and sage.

Save 3 cups milk from gallon and mix with flour. Add rest of milk to sausage and heat to just under a boil.

Add milk and flour mixture; stir until thickened.






A better gravy for better biscuits and gravy.

Mr Breakfast would like to thank Saunny for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Carrielynn

Is the butter necessary? I usually use a mix so don't need the butter. I just don't want to ruin the flavor doing it this way.

Comment submitted: 12/21/2018 (#20692)



From jeannie

I'm wondering if this can be made ahead and frozen.

Comment submitted: 8/31/2018 (#20618)



From harlee jaye

Rating (out of 5):

Thanks for making this smaller portion and the EZ way to do it.

Comment submitted: 12/5/2017 (#20455)



From LoveToCook

For a smaller amount, cook about a half pound of sausage. When done, add just enough flour to soak up fat. Cook flour for a couple of minutes, add about one to one and half cups of milk. As it thickens, add milk (small amounts) as needed to desired thickness. Season to taste.

Comment submitted: 6/30/2015 (#19464)



From E. Justee

Rating (out of 5):

This was a huge hit when I made it!

Comment submitted: 2/20/2015 (#19279)



From Brunch Question

Does anyone know how to break down this recipe if I only need six servings?

Comment submitted: 2/22/2014 (#17323)



From terriray (Team Breakfast Member)

I make this for a breakfast for 60 and it makes more than enough... and Southern women love this YUMMY recipe!

Comment submitted: 3/2/2009 (#7691)



From question4u

How about cutting down the number of servings... what is the measurements for say, six servings.....

Comment submitted: 5/17/2008 (#5282)

---