Gravy mix from Sam's, a supply of precooked Jimmy Dean's sausage and a small can of Pillsbury Grands for a quick and easy breakfast. It's not the absolute best, but in the fifteen minutes it takes for the biscuits to bake you can warm up just the right amount of sausage and add it to the simmering gravy mix without ginning up a lot of grease. YMMV

Bob Evans in a bag in your grocer's freezer. Simple as that.

I like to add a dash or two of seasoned salt to my sausage gravy. Gives it just a little something extra. Otherwise pretty standard recipe as posted on page 1.

quote:

Originally posted by sig229-SAS:
OMG - Is it to late to beg for forgiveness from such a learned group for even thinking about canned SG?
....................................
I discovered a old cast iron skillet that was stored away from years ago. I re-seasoned it, what a joy to cook in! Brings back memories of my mom using one just like it.

Canned gravy plus abandoned cast iron. That's a lot to confess in one post.

The best sausage gravy starts with Neese's hot or sage sausage. (No msg or other flavor "enhancers" ) Otherwise the recipe is still flour, milk, & pepper. Homemade buttermilk bisquits required.

Ken