Sausage Gravy Recipe

Breakfast sausage: This is the star of the dish, providing a rich and savory flavor. Look for it in the refrigerated section.

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

Milk: Adds creaminess and helps to create the gravy base.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a bit of spice and depth to the dish.

When cooking the sausage, make sure to break it up into small, even pieces as it browns. This ensures that the gravy has a consistent texture and that the flour can be evenly distributed. Additionally, use a whisk to gradually incorporate the milk into the mixture, which helps prevent lumps and creates a smooth, creamy gravy.

• 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 be used to thicken the gravy.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in savory dishes.

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and creaminess, making it a good dairy-free substitute.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the gravy.

• salt - Substitute with sea salt: Sea salt provides a more natural and less processed option compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often used in white sauces.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, perfect for those who like a bit more heat in their gravy.

• Allow the sausage gravy to cool to room temperature before storing. This prevents condensation and keeps the gravy from becoming watery.

• Transfer the cooled sausage gravy into an airtight container. Make sure to leave some space at the top if you plan to freeze it, as the gravy will expand.

• Label the container with the date and contents. This helps you keep track of how long the gravy has been stored.

• For refrigeration, place the container in the fridge. The sausage gravy can be stored in the refrigerator for up to 3-4 days.

• For freezing, place the container in the freezer. The sausage gravy can be frozen for up to 2-3 months.

• When ready to use, thaw the gravy in the refrigerator overnight if frozen.

• Reheat the sausage gravy in a skillet over medium heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.

• Stir continuously while reheating to ensure the gravy heats evenly and doesn't scorch at the bottom.

• Taste and adjust the seasoning with salt and black pepper if needed after reheating.

• For stovetop reheating:

  1. Place the leftover sausage gravy in a skillet or saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even warming.
  3. If the gravy is too thick, add a splash of milk to reach the desired consistency.
  4. Continue to heat until the gravy is thoroughly warmed, adjusting seasoning with salt and black pepper if needed.

• For microwave reheating:

  1. Transfer the sausage gravy to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If the gravy is too thick, stir in a little milk and continue heating in 30-second intervals until hot, stirring each time.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sausage gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. If the gravy is too thick, add a bit of milk and stir well before serving.

• Skillet: A large, flat-bottomed pan used for cooking the sausage and making the gravy.

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

• Measuring cups: Essential for accurately measuring the flour and milk.

• Whisk: Helps to blend the flour into the sausage and to mix the milk smoothly into the gravy.

• Measuring spoons: Used for measuring salt and black pepper to taste.

• Stove: Provides the heat source for cooking the sausage and thickening the gravy.

• Serving spoon: Useful for serving the finished sausage gravy over biscuits or toast.

Pre-cook the sausage: Cook the 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 a whisk: A whisk helps to blend the flour and milk more efficiently, reducing the time it takes for the gravy to thicken.

Measure ingredients beforehand: Have your flour, milk, salt, and black pepper pre-measured and ready to go. This minimizes prep time and keeps the cooking process smooth.

Make extra: Double the recipe and freeze the extra gravy. This way, you have a quick meal ready for another day.