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A Cooking Adventure with Thom

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Sausage Gravy

Mrs. J. N. Stine of Roanoke, Virginia
Taste of Home Magazine, Premiere Edition

Servings:  4




Mrs. J. N. Stine of Roanoke, Virginia says, "This savory sausage gravy is a specialty among country folks in our area.  It's best served over fresh, hot biscuits.  It makes a real 'stick to the ribs' dish that we always enjoy and carries a traditional flavor that can showcase locally produced sausage."




1 pound pork sausage, sage-flavored

2 tablespoons red or white onion, finely chopped



6 tablespoons sausage dripping or butter
6 tablespoons all-purpose flour
1 quart milk
teaspoon poultry seasoning
teaspoon ground nutmeg
teaspoon sea salt
1 dash Worcestershire sauce
1 dash Tabasco pepper sauce
4 biscuit

Cooking Method


  • Crumble sausage into a large saucepan; cook over medium-low heat. 

  • Add onion; cook and stir until transparent. 


  • Drain discarding all but 6 tablespoons of drippings or add butter to equal 6 tablespoons. 

  • Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. 

  • Stir in milk. 

  • Add seasonings; cook, stirring, until thickened.

To Serve:

Slice biscuits and spoon gravy over halves.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183