Sausage Gravy Recipe

Breakfast sausage: A flavorful ground meat that forms the base of the gravy.

All-purpose flour: Used to thicken the gravy.

Milk: Adds creaminess to the gravy.

Salt: Enhances the overall flavor.

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

When browning the sausage, make sure to break it up into small, even pieces to ensure it cooks evenly and develops a nice, crispy texture. This will enhance the flavor of the gravy.

• 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 gluten-free flour: Gluten-free flour is a direct substitute for those with gluten intolerance.

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

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and is also dairy-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the gravy.

• Allow the sausage gravy to cool to room temperature before storing. This prevents condensation from forming inside the container, which can make the gravy 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, place the container in the fridge. The gravy will keep well for up to 3-4 days. When reheating, you may need to add a splash of milk to restore its creamy consistency.

• For freezing, label the container with the date before placing it in the freezer. The sausage gravy can be frozen for up to 2-3 months.

• When ready to use, thaw the gravy in the refrigerator overnight. Reheat gently in a skillet over low heat, stirring occasionally. Add a bit of milk if the gravy is too thick.

• If reheating in the microwave, use a microwave-safe dish and heat in short intervals, stirring in between to ensure even heating. Again, a splash of milk can help achieve the desired consistency.

• Always check the gravy for any signs of spoilage before consuming. If it smells off or has an unusual texture, it's best to discard it.

• For stovetop reheating, pour the leftover sausage gravy into a skillet. Heat over medium-low, stirring occasionally until warmed through. Add a splash of milk if the gravy is too thick.
• To reheat in the microwave, transfer the gravy to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot. Add a bit of milk if needed to reach the desired consistency.
• For oven reheating, preheat your oven to 350°F (175°C). Place the sausage gravy in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, stirring halfway through. Add a splash of milk if the gravy appears too thick.
• If you have a slow cooker, transfer the gravy to the slow cooker and set it on low. Stir occasionally and heat until the gravy is thoroughly warmed, which should take about 1-2 hours. Add a bit of milk if necessary to adjust the thickness.

• 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 out the flour and milk accurately.

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

• Wooden spoon: Useful for stirring the gravy as it thickens and for scraping the bottom of the skillet to prevent sticking.

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

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

Pre-cook the sausage: Cook the sausage in advance 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 quickly and evenly combine the flour and milk, ensuring a smooth gravy without lumps.

Measure ingredients ahead: Have your flour and milk pre-measured and ready to go. This minimizes prep time and keeps the cooking process seamless.

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