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Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Condensed Mushroom Soup Sausage Gravy For Over Biscuits

Quick, easy and delicious non-traditional sausage gravy for over biscuits. My family actually prefers this over Mill Gravy.

PREP TIME 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

SERVINGS: 12 servings


1 pound roll of Jimmy Dean Original Breakfast Sausage

1 tablespoon Olive Oil or Canola Oil

1 medium Onion, diced

1 large Green Bell Pepper, seeded and diced

4 Garlic Cloves, minced

4 (10 1/2 ounce) cans condensed Cream of Mushroom Soup

2 cans 2 % milk, (used the cream of mushroom soup cans)

1 teaspoon Salt

1/2 teaspoon Ground Black Pepper


1. Prep the veggies. Dice the onion and green bell pepper and mince the garlic cloves.

2. In a medium deep side skillet or Dutch oven, heat the oil over medium-high heat.

3. Add the sausage and use a wooden spoon to break it into small pieces. Cook and continue crumbling the sausage until it is browned through.

4. Add in the onion, bell pepper and garlic and cook until the veggies are softened.

5. Season with the salt and ground black pepper.

6. Add in the condensed cream of mushroom soup. Add in the 2% milk and scrape down any browned bits from the bottom of the skillet.

7. Whisk until bubbling. Reduce heat to simmer/low and continue to cook for approximately 20 minutes or until the gravy thickens. Taste and adjust salt and pepper to your liking. Serve over biscuits.


**If you want the gravy to be thicker you can make a slurry of 2 tablespoons of corn starch and 2 tablespoons of cold water. Add it to the gravy and allow to simmer until the desired thickness.

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