Sausage Gravy Recipe

Sausage: The main ingredient that provides the savory base for the gravy. Preferably use breakfast sausage for its unique seasoning.

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

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

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

Freshly ground 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, even pieces to ensure it cooks evenly and browns properly. This will help create a more consistent texture in your gravy. Additionally, when adding the flour, be sure to stir constantly to avoid any lumps, creating a smooth base for your milk to blend into.

• 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.

• sausage - Substitute with mushrooms: Finely chopped mushrooms can provide a similar texture and umami flavor for a vegetarian option.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, but use half the amount as it has more thickening power than flour.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend.

• milk - Substitute with unsweetened almond milk: Almond milk provides a dairy-free alternative that still offers a creamy texture.

• milk - Substitute with chicken broth: For a lighter, savory option, chicken broth can be used, though the gravy will be less creamy.

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

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

• 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.

• 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.

• If you plan to freeze the gravy, portion it into smaller, freezer-safe containers or heavy-duty freezer bags. This allows you to thaw only what you need.

• When using freezer bags, lay them flat in the freezer. This not only saves space but also speeds up the thawing process.

• To reheat refrigerated sausage gravy, place it in a skillet over medium heat. Stir frequently to prevent sticking and ensure even heating. You may need to add a splash of milk to restore its creamy consistency.

• For frozen gravy, thaw it in the refrigerator overnight. Once thawed, reheat it in a skillet over medium heat, stirring constantly. Again, a bit of milk can help bring back its original texture.

• Avoid reheating sausage gravy in the microwave if possible, as it can cause uneven heating and alter the texture. If you must use a microwave, do so in short bursts, stirring in between.

• Always check the gravy for any signs of spoilage before reheating. If it has an off smell or appearance, it's best to discard it.

• For added flavor, consider adding a pinch of freshly ground black pepper or a dash of salt when reheating to refresh the taste.

• Stovetop Method:

  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 the desired consistency.
  4. Continue to heat until the gravy is warmed through, ensuring it doesn't boil.

• Microwave Method:

  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 to adjust the consistency and continue heating in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sausage gravy in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 15-20 minutes, stirring halfway through.
  4. If the gravy appears too thick, stir in a little milk or chicken broth before serving.

• Slow Cooker Method:

  1. Transfer the sausage gravy to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally, adding a splash of milk if the gravy thickens too much.
  4. Heat for 1-2 hours or until the gravy is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the sausage gravy in the top pot.
  3. Stir occasionally, allowing the steam to gently heat the gravy.
  4. Add a bit of milk if needed to maintain the right consistency.
  5. Heat until the gravy is hot and smooth.

• Skillet: A flat-bottomed pan used for cooking the sausage over medium heat until browned and crumbled.

• Spatula: A tool used to stir and break up the sausage as it cooks.

• Measuring cup: Used to measure out the milk accurately.

• Measuring spoons: Used to measure the flour and seasonings.

• Whisk: Used to gradually whisk in the milk and ensure the gravy is smooth and free of lumps.

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

• Serving spoon: Used to serve the gravy over biscuits or toast.

• Cutting board: Optional, but useful if you need to chop or prepare any additional ingredients.

• Knife: Optional, but useful for any additional prep work.

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 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.

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

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