Sausage Gravy Recipe

Breakfast sausage: Ground pork sausage seasoned with spices, typically found in the refrigerated section.

All-purpose flour: A versatile flour used to thicken the gravy.

Milk: Adds creaminess to the gravy; whole milk is recommended for best results.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the gravy.

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and allows the flour to coat the sausage more thoroughly, creating a smoother gravy. Additionally, when adding the milk, do so gradually and keep stirring to prevent lumps from forming. This method helps achieve a creamy and consistent texture.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• all-purpose flour - Substitute with rice flour: Rice flour is another gluten-free option that can thicken the gravy similarly to all-purpose flour.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that can be used to achieve a similar consistency.

• milk - Substitute with coconut milk: Coconut milk offers a creamy texture and is suitable for those who are lactose intolerant.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the gravy.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used in smaller quantities.

• Allow the sausage gravy to cool to room temperature before storing.
• Transfer the gravy to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator. The gravy will keep well for up to 3-4 days.
• For longer storage, place the cooled gravy in a freezer-safe container or heavy-duty freezer bags. Label with the date for reference.
• When ready to use, thaw the gravy in the refrigerator overnight.
• Reheat the gravy in a skillet over medium heat, stirring occasionally. If the gravy is too thick, add a splash of milk to reach the desired consistency.
• Taste and adjust the seasoning with salt and black pepper as needed before serving.

• For the stovetop method:

  1. Place the leftover sausage gravy in a skillet or saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.
  4. Continue to heat until the gravy is warmed through, then serve hot.

• For the microwave method:

  1. Transfer the sausage gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If the gravy is too thick, stir in a bit of milk or chicken broth.
  5. Continue heating in 30-second intervals, stirring each time, until the gravy is hot.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the sausage gravy to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, add a splash of milk or chicken broth and stir well.
  6. Continue baking until the gravy is heated through, then serve hot.

• Skillet: A large, flat-bottomed pan used for cooking the sausage evenly over medium heat.

• Spatula: A tool for stirring and breaking up the sausage as it cooks.

• Measuring cups: Used to measure the flour and milk accurately.

• Whisk: Essential for gradually incorporating the milk into the flour and sausage mixture, ensuring a smooth gravy.

• Wooden spoon: Useful for stirring the gravy as it thickens.

• Salt shaker: For adding salt to taste.

• Pepper grinder: For adding freshly ground black pepper to taste.

• Serving spoon: For serving the hot sausage gravy.

Pre-cook the sausage: Cook the sausage ahead of time and store it in the fridge. This way, you just need to reheat it when making the gravy.

Use a whisk: A whisk helps to blend the flour and milk smoothly, saving you time on stirring.

Measure ingredients beforehand: Have your flour and milk measured and ready to go before you start cooking.

Season as you go: Add salt and pepper gradually while cooking to save time on adjusting the taste later.