Sausage gravy for biscuits from Joy of Cooking (75th Anniversary Edition 2006) (page 547) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melissa_427 on January 24, 2026

    Used a wild hog breakfast sausage which may not have had enough fat to create the roux I needed (I didn't have butter on hand which is the recipe recommendation) so it was a stretch to get the sausage prepared. I also may have been a bit too heavy handed with salt, final seasoning should definitely happen after re-introducing the sausage.

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