Sausage Gravy Recipe

Sausage: Provides the savory base and rich flavor for the gravy.

All-purpose flour: Used to thicken the gravy to the desired consistency.

Milk: Adds creaminess and helps create the smooth texture of the gravy.

Salt: Enhances the overall flavor of the dish.

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

When cooking the sausage, make sure to break it up into small crumbles as it browns. This ensures even cooking and allows the flour to coat each piece thoroughly, creating a smoother gravy. Additionally, when adding the milk, do so gradually while continuously whisking to prevent lumps and achieve a creamy consistency.

• 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: Vegetarian sausage provides a plant-based alternative that can still deliver 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: Gluten-free flour is ideal for those with gluten intolerance and can be used in the same quantity as all-purpose flour.

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

• milk - Substitute with coconut milk: Coconut milk offers a rich and creamy texture, though it will add a slight coconut flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the gravy.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but will not add black specks to the gravy.

• Allow the sausage gravy to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled gravy into an airtight container. For best results, use a container that fits the amount of gravy closely to minimize air exposure.
• Store the container in the refrigerator if you plan to use the gravy within 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, consider freezing the sausage gravy. Portion the gravy into freezer-safe bags or containers, leaving some space at the top for expansion.
• Label each container with the date to keep track of its freshness. Frozen gravy can be stored for up to 3 months.
• When ready to use, thaw the gravy in the refrigerator overnight. This gradual thawing helps maintain its creamy texture.
• Reheat the sausage gravy gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the gravy is too thick, add a splash of milk to reach the desired consistency.
• Avoid reheating gravy in the microwave, as it can cause uneven heating and alter the texture. If necessary, use a microwave-safe dish and reheat in short intervals, stirring in between.
• For added flavor, consider adding a pinch of fresh black pepper or a dash of salt when reheating to refresh the taste.

• Skillet: Use this to cook the sausage over medium heat until browned.

• Wooden spoon: Ideal for stirring the sausage and incorporating the flour.

• Measuring cup: Essential for measuring out the milk accurately.

• Whisk: Perfect for gradually whisking in the milk to ensure a smooth gravy.

• Measuring spoons: Handy for adding salt and pepper to taste.

• Spatula: Useful for scraping down the sides of the skillet to ensure nothing sticks.

• Serving bowl: Great for transferring the finished gravy for serving.

• Stovetop: Necessary for providing the heat to cook the sausage and thicken the gravy.

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-measured ingredients: Measure out the flour and milk before you start cooking. This will make the process smoother and faster.

Make a roux in advance: Prepare a batch of roux (flour and fat mixture) and store it in the fridge. You can add it to the sausage and milk to thicken the gravy quickly.

Season wisely: Pre-mix your salt and black pepper so you can season the gravy quickly and evenly.