• 1 lb. pork sausage
  • 1/4 c. flour
  • 2 1/2 c. milk
  • 1/4 c. butter or margarine
  • 1/4 tsp. pepper
  • 2 - 10 3/4 oz. cans cheddar cheese soup - undiluted

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  1. Cook sausage in a skillet over medium heat until no longer pink. transfer to a paper towel-lined plate to absorb any excess grease.
  2. Keep the skillet at medium heat and add butter. (note: if enough grease remains from the sausage you can skip the butter!)
  3. Stir in flour and pepper until smooth to create a roux.
  4. GRADUALLY whisk in the milk and soup.
  5. Bring to a boil.
  6. Stir while simmering until it has thickened slightly.
  7. Transfer gravy to the slow cooker.
  8. Stir in the cooked sausage.
  9. Cover. Cook on Low for 7-8 hours.

Note: Serve over biscuits.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Nutritional facts include Bisquits!


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