Sausage Gravy Recipe

Breakfast sausage: A flavorful ground meat seasoned with spices, essential for the base of the gravy.

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

Milk: Adds creaminess and helps to achieve the desired consistency of the gravy.

Salt: Enhances the overall flavor of the dish.

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

When browning the sausage, make sure to break it into small, even pieces. This ensures that the gravy has a consistent texture and the flour can coat the sausage evenly.

• 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, though you may need to use half the amount compared to 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 unsweetened almond milk: Unsweetened almond milk provides a dairy-free alternative while maintaining a similar texture.

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

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

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, so use less to avoid overpowering the dish.

• 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. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.

• Label the container with the date so you can keep track of its freshness. Sausage gravy can be stored in the refrigerator for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. Sausage gravy can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to use, thaw the gravy in the refrigerator overnight. This slow thawing process helps maintain the quality of the gravy.

• Reheat the sausage 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 after reheating, as the flavors may have mellowed during storage.

• For stovetop reheating:

  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 your desired consistency.
  4. Continue to heat until the gravy is warmed through, then serve hot over fresh biscuits.

• For microwave reheating:

  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 needed, add a bit of milk or chicken broth to thin the gravy and stir well.
  5. Continue heating in 30-second intervals, stirring each time, until the gravy is hot.

• For oven reheating:

  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 the gravy from drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If the gravy appears too thick, stir in a bit of milk or chicken broth before serving.

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

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

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

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

• Serving spoon: Ideal for serving the hot gravy over biscuits.

Pre-cook the sausage: Cook the sausage in advance and store it in the fridge. Reheat when ready to make the gravy.

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

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

Use a non-stick skillet: A non-stick skillet makes cleanup easier and prevents the gravy from sticking.

Double the recipe: Make a larger batch of gravy and freeze the extra for a quick meal later.