Sausage Gravy Recipe

Breakfast sausage: This is the main ingredient that provides the savory flavor and texture to the gravy.

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

Milk: Adds creaminess and helps to create the gravy base.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a bit of spice and depth to the flavor profile.

When browning the sausage, make sure to break it up into small crumbles to ensure even cooking and a better texture in the gravy. This will also help the flour to coat the sausage more evenly, resulting in a smoother gravy.

• 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: 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, though you may need to use half the amount compared to flour.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used for those with gluten sensitivities, offering a similar thickening effect.

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

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and richness, suitable for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor, though it will also add a different kind of saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to table salt, often with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, so use it sparingly to avoid overpowering the dish.

• Allow the sausage gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled sausage gravy into an airtight container. Ensure the container is clean and dry to maintain the gravy's freshness.
• Label the container with the date of preparation. 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. The cold temperature will keep it fresh and safe to eat.
• For longer storage, place the sausage gravy in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the freezer container with the date of freezing. This ensures you know how long it has been stored.
• Freeze the sausage gravy for up to 2-3 months. Beyond this period, the quality may start to degrade.
• When ready to use, thaw the gravy in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the sausage gravy in a skillet over medium heat, stirring occasionally. Add a splash of milk if the gravy is too thick after reheating.
• Adjust the seasoning with salt and black pepper as needed before serving.

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

• Spatula: Useful for stirring the sausage and ensuring it browns uniformly.

• Measuring cup: Essential for accurately measuring the milk to ensure the right consistency of the gravy.

• Measuring spoons: Handy for measuring the flour and any additional seasonings precisely.

• Whisk: Ideal for stirring the milk into the sausage and flour mixture to prevent lumps and achieve a smooth gravy.

• Salt shaker: Convenient for adding salt to taste.

• Pepper grinder: Useful for freshly grinding black pepper to taste.

• Stove: The heat source for cooking the sausage and thickening the 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 combine the flour and milk more efficiently, reducing the risk of lumps and speeding up the thickening process.

Measure ingredients ahead: Measure out the flour and milk before you start cooking. This ensures a smooth workflow and saves time.

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