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This gravy is practically a must in most southern kitchens. It is called by many names, sausage gravy, sawmill gravy, white gravy. It is similar to the one served at the Cracker Barrel restaurant and made in so many southern kitchens.

At first, I thought, this is too simple a recipe to post. Everyone knows how to make gravy, right? Wrong! Apparently not everyone got the memo when it came to gravy, good southern gravy that is. This is how Hardee's makes their biscuits and gravy.

"How do I know this, you ask?"

Well, I used to work at Hardee's and this is how they taught me to make it.

This will go well with homemade biscuits, if you have the time. There is no shame in using the frozen or canned biscuits, if you are so inclined.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6


Cost per serving $0.94 view details
  • Biscuits and Gravy
  • 1 lb ground breakfast sausage
  • 4 tablespoons flour
  • 2 cups milk
  • salt and pepper to taste


  1. Directions
  2. Brown sausage in skillet. After sausage is cooked and no longer pink, add flour and cook for 2 – 3 minutes. Just to get rid of that flour taste. Add milk and turn heat to medium. Bring to a boil while stirring constantly. Reduce to a simmer and simmer about 15 minutes. Season with salt and pepper to taste.
  3. Serve over hot biscuits.


Nutrition Facts

Amount Per Serving %DV
Serving Size 169g
Recipe makes 6 servings
Calories 258  
Calories from Fat 153 59%
Total Fat 16.93g 21%
Saturated Fat 4.57g 18%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 524mg 22%
Potassium 303mg 9%
Total Carbs 11.01g 3%
Dietary Fiber 0.2g 1%
Sugars 4.34g 3%
Protein 15.18g 24%
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  • J. Gino Genovesi
    Veronica. Yummy. Good gravy. Thanks J. Gino Genovesi
    Yo he cocinado/probado esta receta
    • Denise Sherin
      This looks so good! can't wait to try
      Yo he cocinado/probado esta receta


      • J. Gino Genovesi
        10 de Julio de 2013
        I make my sausage gravy much like you do except I add about two tablespoons of maple syrup. It is an excellent compliment to the gravy. try it! Chef J. Gino Genovesi
        1 reply
        • Veronica Gantley
          10 de Julio de 2013
          That sounds like a great idea. Next time I make it I will try that.
        • Kyra Martin
          09 de Julio de 2013
          Your recipe was featured on our Facebook page for Tasty Tuesday this week!
          2 replies
          • Veronica Gantley
            09 de Julio de 2013
            Thanks so much Kyra, do you have the link to the facebook page? I would like to show you some like love.
            1 reply
            • Kyra Martin
              09 de Julio de 2013
              Absolutely :)
          • Amos Miller
            13 de Abril de 2011
            Veronica - This is truly a Southern staple. When I was about 8, up a small 'holler' outside Glasgow W VA, I first had Bisquick biscuits and well-peppered white gravy with pieces of delicious homemade spiced pork sausage and black coffee at Nelly Keeling's house before her husband, Leonard, took me in his pickup to by a young bull he planned to pasture on the hillside. To this day, I start the first morning of my annual Autumn pheasant hunt that same way. Thanks for submitting an American standard. I love it! best regards, Amos

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