Comments on: How To Make Sausage Gravy

By: Pamela

Pamela — Thu, 27 Oct 2022 15:38:27 +0000

Hi. This is great, a gravy recipe that I can make from scratch and have it taste good. One problem though; I’m only one person with an apt size fridge
that barely holds what I buy in frozen foods now. Could you cut that back for. Dividing the way it is doesn’t seem feasible.

By: Rachel Russell

Rachel Russell — Thu, 06 Apr 2017 05:24:08 +0000

It was not fool proof for me. I was so excited that I found a recipe that I thought was going to be easy which was great since I had never made sausage gravy before. I followed your instructions exactly and the only thing I came out with was sausage soup. I guess I’ll stick to going out to eat if I want biscuits and gravy. I definitely will not offer to make it for the camping group.

I am sure that this recipe is great and my absolute failure is of no reflection on your recipe. Thank you for posting it.

By: Leah

Leah — Mon, 17 Oct 2016 07:24:37 +0000

In reply to Sambia Gode.

Hi Sambia–thanks for your question. If you’re good at remembering to take it out of the freezer in time (I never seem to) then you can just let it thaw out, put it in a pot and let it heat through. You don’t need to add milk. If, like me, you always forget to take it out you can just put a couple of splashes of milk in the bottom of your pot, add the frozen sausage gravy and melt it over medium-low heat. The added milk will keep it from burning before it starts to melt. I like to freeze it in gallon bags which I lay flat on a cookie sheet. Once the bags are frozen I just stack them in the freezer which keeps everything organized and takes up less space. That flat gravy also melts a lot faster from frozen since there is more surface area. Hope that helps. 🙂
–Leah

By: Sambia Gode

Sambia Gode — Wed, 12 Oct 2016 11:09:22 +0000

What do I do when I take the sausage gravy out of the freezer? Do I let it thaw and add milk?

By: Frank Ogle

Frank Ogle — Mon, 03 Aug 2015 18:49:46 +0000

Leah…..So glad a Canadian can make Biscuits and Gravy, Good Job! We, in the deep south may make them a little different than yours, but what the heck at least you have done a great job! Your Biscuits and Gravy looks Outstanding, Congrats! Will try both recipes oh btw, I was raised on this same type food! Thanks so much for posting! Very sweet of you!

By: Leah

Leah — Thu, 16 Jul 2015 00:35:31 +0000

In reply to Lisa.

Well heck, Lisa, now I want to know what country you’re from. Wouldn’t mind trying your local sausage gravy either. Sounds delish! I hope you try my American version and come back to let me know how it compares. Have a great day!
–Leah

By: Lisa

Lisa — Sat, 11 Jul 2015 09:29:22 +0000

That sounds delicious – we’re from another country altogether so our version of sausage gravy is often brown and onion flavoured. I’ll have to give this a go to see what it tastes like!

By: Leah

Leah — Sun, 29 Mar 2015 05:20:56 +0000

In reply to Stephanie R.

Hi Stephanie–thanks for stopping by. I’ve tried a lot of recipes and I think the secret is the touch of maple syrup. My family gobbles this up and it’s quite fast and easy to make. Definitely make extra to freeze. Have a fabulous weekend!
–Leah