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I make sausage gravy a couple times a month, and this was a good recipe...but I did make a few changes. I don't normally make this large a batch of gravy. I used 2 pounds of Bob Evans Savory Sage Sausage. I didn't boil the sausage because I think the grease from the sausage gives the gravy it's flavor. Since I didn't drain the sausage grease, I didn't add the 1 1/2 cups of shortening. I only used 1 3/4 cups of flour and 3/4 gallon of milk. This gave me the perfect consistency for my tastes. This was the first time I used Kitchen Bouquet in my sausage gravy, and I liked the flavor it gave. I used some over biscuits and home fries and froze the rest. Made for PAC Fall, 2009.
I manage a busy, high-volume night club right outside of Denver, CO. Sometimes, after a particularly rough or very busy weekend, I like to feed the troops. This recipe has been met with sterling reviews from my staff, and I'm able to feed about 40 people for 40 bucks (after buying Bisquik to make biscuits and all the ingredients here). It's a GREAT way to end the weekend and cheer up an overworked staff! Thanks for sharing it with us!