Sausage Gravy Recipe

Ground sausage: The main protein in this dish, providing a rich and savory flavor.

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

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

Salt: Enhances the overall flavor of the dish.

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

When browning the sausage, make sure to break it up into small pieces with a wooden spoon or spatula. This ensures even cooking and allows the flour to coat each piece thoroughly, creating a smoother gravy.

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

• ground sausage - Substitute with ground beef: Ground beef provides a similar texture and can be flavored with spices to replicate sausage.

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

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

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in gravy recipes.

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

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.

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

• For refrigeration, store the container in the fridge. The sausage gravy will stay fresh for up to 3-4 days.

• If freezing, label the container with the date and contents. This helps you keep track of how long it has been stored.

• Place the container in the freezer. The sausage gravy can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to use, thaw the frozen sausage gravy in the refrigerator overnight. This ensures a gradual thaw and maintains the quality of the gravy.

• 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 pepper as needed after reheating, as flavors can sometimes mellow during storage.

• Stovetop Method: Place the leftover sausage gravy in a skillet over medium-low heat. Stir occasionally to ensure even heating. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency. Heat until the gravy is warmed through, usually about 5-7 minutes.

• Microwave Method: Transfer the sausage gravy to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the gravy is hot. If the gravy thickens too much, stir in a bit of milk to loosen it up.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sausage gravy in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes, stirring halfway through. Add a bit of milk if the gravy appears too thick.

• Slow Cooker Method: Pour the sausage gravy into a slow cooker and set it to low. Stir occasionally and heat for about 1-2 hours. This method is great if you want to keep the gravy warm for an extended period, such as during a brunch or family gathering.

• 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 to avoid lumps.

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

• Salt and pepper shakers: For seasoning the gravy to taste.

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

• Serving spoon: For serving the finished sausage gravy.

Pre-cook the sausage: Cook the ground 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: When adding the flour and milk, use a whisk to ensure a smooth and lump-free gravy.

Measure ingredients beforehand: Have your flour, milk, salt, and pepper pre-measured and ready to go. This streamlines the cooking process.

Double the recipe: Make a larger batch and freeze the extra gravy in portions. This way, you have a quick meal ready for future use.