Sausage Gravy Recipe

Sausage: Ground sausage is the star of this dish, providing a savory and flavorful base for the gravy.

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

Milk: Adds richness and creaminess to the gravy, balancing the flavors of the sausage.

Salt: Enhances the overall flavor of the dish. Adjust to taste.

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

When cooking the sausage, make sure to break it up into small crumbles for even browning. This ensures that the gravy has a consistent texture. After sprinkling the flour over the sausage, stir constantly to avoid lumps and to cook off the raw taste of the flour. Gradually whisking in the milk helps to create a smooth and creamy gravy. Adjust the seasoning with salt and black pepper to your preference, tasting as you go to achieve the perfect balance.

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

• sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides 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 less of it.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a gluten-free flour blend to achieve a similar consistency.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture.

• milk - Substitute with coconut milk: Coconut milk adds 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 it will also add a different color to the gravy.

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

• 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 more heat and a different flavor, so use sparingly.

• Allow the sausage gravy to cool completely before storing. This prevents condensation, which can make the gravy watery.
• Transfer the cooled gravy into an airtight container. Glass containers with tight-fitting lids are ideal, but plastic containers or resealable plastic bags work as well.
• Label the container with the date to keep track of its freshness. Properly stored, sausage gravy can last in the refrigerator for up to 3-4 days.
• For longer storage, consider freezing the gravy. Pour it into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.
• When ready to use, thaw the gravy in the refrigerator overnight. This slow thawing process helps maintain its texture and flavor.
• Reheat the sausage gravy gently on the stovetop over low heat, stirring occasionally. If it appears too thick, add a splash of milk to reach the desired consistency.
• Avoid reheating in the microwave if possible, as this can cause uneven heating and may alter the texture of the gravy.
• If you notice any separation or graininess after reheating, whisk the gravy vigorously to bring it back together.
• Always check for any off smells or discoloration before consuming stored sausage gravy. If in doubt, it's best to discard it.

• Stovetop Method: Place the 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 to reach the desired consistency. Heat until the gravy is warmed through, about 5-10 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 for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the gravy is hot. Add a bit of milk if needed to adjust the consistency.

• 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 some milk before reheating.

• Slow Cooker Method: Transfer the sausage gravy to a slow cooker. Set it to low heat and cover. Stir occasionally and add milk if necessary to reach the desired consistency. Heat for about 1-2 hours or until the gravy is thoroughly warmed.

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

• Spatula: Useful for stirring the sausage and ensuring it cooks evenly without sticking to the skillet.

• Measuring cups: Essential for accurately measuring the flour and milk to ensure the right consistency of the gravy.

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

• Measuring spoons: Handy 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 hot gravy over biscuits.

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

Pre-cook the sausage: Cook the sausage ahead of time and store it in the fridge. This will save you time when you're ready to make the gravy.

Use pre-made biscuits: Instead of making biscuits from scratch, use store-bought ones to save time.

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

Double the recipe: Make a larger batch of gravy and freeze the extra. This way, you only need to reheat it next time.

Use a non-stick skillet: A non-stick skillet makes cleanup faster and easier.