Sausage Gravy Recipe

Breakfast sausage: Ground pork sausage seasoned with herbs and spices, typically used for breakfast dishes.

All-purpose flour: A versatile flour used to thicken the gravy.

Milk: Adds creaminess to the gravy, use whole milk for best results.

Salt: Enhances the overall flavor of the dish.

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

When cooking the sausage, make sure to break it up into small, even pieces as it browns. This ensures a more uniform texture in your gravy and allows the flour to coat the sausage more evenly, resulting in a smoother, creamier consistency.

• 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 less of it compared to flour.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free version, use a 1:1 gluten-free flour blend to maintain the consistency of the gravy.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• milk - Substitute with heavy cream: Heavy cream will make the gravy richer and creamier, though it will also increase the calorie content.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add a different taste profile.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often used in white sauces to maintain a uniform color.

• 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. If you plan to use it within a few days, a simple plastic container with a tight-fitting lid will suffice.
• For longer storage, consider using a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top of the container, as the gravy will expand when frozen.
• 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 freezing, the gravy can last for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight.
• Reheat the gravy gently on the stovetop over low heat, stirring frequently to prevent it from sticking to the pan. You may need to add a splash of milk to restore its creamy consistency.
• Avoid reheating sausage gravy in the microwave, as it can cause uneven heating and may alter the texture.

• 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, usually about 5-7 minutes.

• Microwave Method:

  1. Transfer the sausage gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the gravy and check the temperature. If needed, continue heating in 30-second intervals until hot.
  5. Add a splash of milk if the gravy has thickened too much during reheating.

• Oven Method:

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

• Slow Cooker Method:

  1. Place the leftover sausage gravy in a slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally and add a splash of milk or chicken broth if the gravy becomes too thick.
  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 reheat the gravy.
  4. Add a splash of milk if needed to adjust the consistency.
  5. Heat until the gravy is hot and smooth, usually about 10-15 minutes.

• Large skillet: A wide, flat-bottomed pan used for browning and crumbling the sausage evenly.

• Spatula: A tool used for stirring and breaking up the sausage as it cooks.

• Measuring cup: Used to measure the milk accurately.

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

• Whisk: Essential for gradually incorporating the milk into the sausage and flour mixture to create a smooth gravy.

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

• Serving spoon: Used to ladle the finished gravy over biscuits.

• Knife: Handy for opening the sausage package.

• Cutting board: Provides a safe surface for cutting open the sausage package.

Pre-cook the sausage: Cook the breakfast 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: Have your flour, milk, salt, and pepper pre-measured and ready to go.

Use a whisk: A whisk helps to quickly blend the flour and milk into the sausage, speeding up the thickening process.