Krissy D

Cook 1 pound of roll sausage , what ever brand you like. Add 8 Tbl. of Kentucky Kernel brand seasoned flour. You will find this next to the Drakes flour in the baking isle No other brand works. After cooking sausage add the flour & mix until the sausage is coated , no need to brown it. Add 4 cups of milk & stir until thickened. You can make a less meat in your gravy one by adding 2 tbl. of flour for every cup of milk you use !! Easy & taste great !!!

aronel

I use Jimmy Dean sausage, any brand flour and canned milk (evaporated). Same procedure as yours, serve over biscuits (homemade or store bought), my family has made it this way for as long as I can remember.

Tartan

No, no no, don't tempt me! That will not help me keep my colesteral down.

Billi

I use jimmy dean sage sausage, any flour that is in the house, I have even used wondra in a pinch, whatever milk I have but if it's 1/2&1/2 or whipping cream I cut it with water. Salt and lots of pepper but the procedure is pretty much the same other than I like to brown my flour. So good on homemade biscuits, but so bad for us I only break down and make it 3 or 4 times a year.

tessagin

I use Jimmy Dean bulk sausage original recipe. Has enough seasoning and spices, No need to add more. Just brown it up throw flour on top and make into a roux in the skillet. Add milk bring heat up enough to thicken alittle. I usually have biscuits in the oven and eggs on side. DH likes that way. Fixed for supper couple times with potatoes and broccoli and cauliflower. Threw mushrooms into sausage while browning. Pretty tasty supper. And quick!

Gerbie

I guess I am from the lazy group of cooks. If I am making a large amount I buy the Morrison's gravy mix--3 bags to a box-recipe on each bag from Sam's you just add water. I cook my Owen's regular sausage- my preference make my gravy then add my sausage, and lazy me I use canned biscuits- I put my gravy and sausage in my large crock pot and take it to Church for our fellowship after church along with my biscuits- everyone loves it.
This is not sausage biscuits and gravy- but here is my chili queso recipe - large box of velvetta cheese, 1 lb of Owens hot sausage, can o golden mushroom soup, 1 can of Rotel original. Melt cheese in a large crock pot, add cooked sausage, Rotel and soup. My family loves it.

TexasSunshine

I always use Jimmy Dean hot sausage, we love it, but I do not make it to often.

Dollyo

I use Jimmy Dean's sage sausage, any flour (have used white whole wheat flour), but I use Land O'Lakes lowfat half and half served over home made biscuits (usually made w/white whole wheat flour). I had sausage gravy made w/Italian sausage once at a restaurant. It was quite good.

irenecarter

I make mine exactly like this. It us s goooood!!!!!!!!!!

themachinelady

I have used the sausage gravy mixes. They call for water to be added, but I can't stand the gravy made with water so add milk in place of it. Know there is powered milk in there that is why they call for water, but Ugh that stuff tastes terrible. We like it made with milk, I usually use 1% sometimes 2%. Will have to try the sage sausage with the flour on top and adding milk. We like biscuits and gravy with scrambled eggs on the side.

KrissyD where do you live, have not seen the Kentucky Kernel Flour or the Drakes either one in this area. It must be in areas different from here. Will have to pay more attention to the flour section and see if there is something similar.

Happy quilting and cooking to all. I was -15 here this a.m. and supposed to be 60 by the first of next week, go figure, but I am ready for warmer weather, this winter has been a B---- for sure.