Sausage Gravy Recipe

Breakfast sausage: A flavorful, seasoned ground meat that forms the base of the gravy.

All-purpose flour: Used to thicken the gravy, creating a smooth and creamy texture.

Milk: Adds richness and helps to create the creamy consistency of the gravy.

Salt: Enhances the flavors of the dish.

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

When cooking the sausage, make sure to break it up into small, even pieces to ensure it cooks evenly and browns nicely. This will help create a more uniform texture in your gravy. Additionally, when adding the flour, be sure to stir constantly to avoid any lumps forming, which can affect the smoothness of the final gravy. Gradually whisking in the milk will help you control the consistency better, allowing you to achieve the perfect thickness.

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

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage crumbles which provide a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent; use half the amount of cornstarch as you would flour.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend to maintain the same consistency.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in gravies, though it may slightly alter the flavor.

• milk - Substitute with coconut milk: Coconut milk provides a creamy texture and is a good dairy-free substitute, though it will add a subtle coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as table salt and may offer a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often used in white or light-colored dishes to maintain a uniform appearance.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, so use it sparingly.

• Allow the sausage gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled gravy into an airtight container. For best results, use a container that fits the amount of gravy you have to minimize air exposure.
• Store the container in the refrigerator. The sausage gravy will keep well for up to 3-4 days.
• For longer storage, consider freezing the gravy. Portion the gravy into freezer-safe bags or containers, leaving some space at the top for expansion.
• Label the containers with the date to keep track of freshness. Frozen sausage gravy can last up to 2-3 months.
• When ready to use, thaw the gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the sausage gravy gently on the stovetop over low 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.

• Stovetop Method: Place the sausage gravy in a skillet over medium heat. Stir frequently to prevent sticking and ensure even heating. If the gravy is too thick, add a splash of milk to reach the desired consistency. Heat until the gravy is warmed through, about 5-7 minutes.

• Microwave Method: Transfer the sausage gravy to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. If needed, add a bit of milk to thin the gravy. Continue heating in 30-second intervals until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sausage gravy in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, stirring halfway through. If the gravy is too thick, stir in a little milk before reheating.

• Slow Cooker Method: Transfer the sausage gravy to a slow cooker. Set it on low heat and cover. Stir occasionally, and add a bit of milk if the gravy thickens too much. Heat for about 1-2 hours until warmed through.

• Skillet: A large, flat-bottomed pan used for browning and crumbling the sausage.

• Spatula: Useful for stirring the sausage and ensuring it cooks evenly.

• Measuring cup: Essential for accurately measuring the milk.

• Measuring spoons: Handy for measuring the flour, salt, and pepper.

• Whisk: Ideal for gradually incorporating the milk into the sausage and flour mixture to create a smooth gravy.

• Stove: Provides the heat source needed to cook the sausage and thicken the gravy.

• Serving spoon: Perfect for ladling the finished gravy over biscuits.

• Biscuits: While not a tool, they are the essential accompaniment for serving the sausage gravy.

Pre-cook the sausage: Cook the breakfast sausage ahead of time and store it in the fridge. This way, you can quickly reheat it when you're ready to make the gravy.

Use pre-made biscuits: Save time by using store-bought biscuits instead of making them from scratch.

Measure ingredients in advance: Measure out the flour and milk before you start cooking to streamline the process.

One-pan method: Cook the sausage and make the gravy in the same skillet to reduce cleanup time.

Quick thickening: Use a whisk to quickly incorporate the flour into the sausage, ensuring a smooth gravy.