Sausage Gravy Recipe

Breakfast sausage: Ground pork seasoned with a blend of spices, typically used for breakfast dishes.

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

Milk: Adds creaminess to the gravy.

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 into small, even pieces to ensure it cooks evenly and browns well. This will help to develop a rich, deep flavor in your gravy. Additionally, when adding the flour, be sure to stir constantly to avoid any lumps forming. Gradually whisking in the milk will help create a smooth and creamy texture. Adjust the seasoning with salt and pepper at the end to suit your taste.

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

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

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

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

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to achieve a similar consistency.

• milk - Substitute with coconut milk: Coconut milk adds a unique flavor and is a good dairy-free substitute.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the gravy.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used to adjust the heat level.

• Allow the sausage gravy to cool completely 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 or glass 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, as the gravy will expand when frozen.

• Label the container with the date and contents. This helps you keep track of how long the gravy has been stored.

• Store the container in the refrigerator if you plan to use the gravy within 3-4 days. For longer storage, place it in the freezer, where it can last up to 3 months.

• When ready to use, thaw the gravy in the refrigerator overnight if frozen. This ensures a gradual thaw, preserving the texture and flavor.

• Reheat the gravy in a skillet over medium heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.

• Taste and adjust the seasoning with salt and pepper as needed, since flavors can mellow during storage.

• Serve the reheated sausage gravy over freshly baked biscuits for a comforting, hearty meal.

• 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. Add a splash of milk if the gravy is too thick, and continue to stir until it reaches the desired consistency.
  4. Once heated through, serve hot over biscuits.

• 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, stirring halfway through.
  4. If the gravy is too thick, add a splash of milk and stir well.
  5. Continue heating in 30-second intervals until the gravy is hot and smooth.

• 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. Bake for 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, add a splash of milk and stir well 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, adding a splash of milk if needed to achieve the desired consistency.
  4. Heat for 1-2 hours or until the gravy is thoroughly warmed.

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

• Spatula: Useful for breaking up the sausage into crumbles and stirring the mixture.

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

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

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

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

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

• Biscuits: The perfect accompaniment to serve with the sausage gravy.

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 a whisk: A whisk helps to blend the flour and milk smoothly, reducing lumps and speeding up the thickening process.

Measure ingredients beforehand: Have your flour, milk, salt, and pepper pre-measured and ready to go. This minimizes prep time and keeps you organized.

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