Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add sausage, and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 10 minutes.

    Advertisement
  • Using a slotted spoon, transfer sausage to a bowl. Reserve about 3 tablespoons pan drippings in skillet, and pour off remaining drippings. Add flour, and cook over medium heat, stirring, for 4 minutes. Stir in evaporated milk, stock, and half-and-half. Bring to a simmer, stirring and scraping bottom of skillet constantly, and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper, and reserved sausage.

Reviews (4)

38 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
09/09/2017
Recipe was delicious. I cooked one pound of sage sausage in a cast-iron skillet, had nearly no pan drippings. Used 2T of butter as a substitute. Turned out fabulous. Will make again and often.
Rating: Unrated
10/25/2009
This is the most delicious Biscuits and Gravy I have ever tasted, anywhere!
Rating: Unrated
03/22/2009
This gravy is delicious, my only suggestion is to use maple pork sausage as it adds a nice sweetness. Also, be sure to double the recipe if you are serving more than 3 or 4 people.
Advertisement
Rating: Unrated
03/22/2009
This gravy is delicious, my only suggestion is to use maple pork sausage, it adds a nice sweetness to the salty savory flavor. Also, double the recipe if you are serving more than 3 or 4 people.