Sausage Gravy Recipe

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

All-purpose flour: A versatile flour used for thickening the gravy and giving it a smooth texture.

Milk: Adds creaminess to the gravy, balancing the flavors and creating a rich consistency.

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and allows the flour to coat each piece thoroughly, which helps in creating a smooth gravy. Additionally, when adding the milk, do so gradually and keep stirring to prevent lumps from forming, resulting in a creamy and consistent texture.

• 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 profile.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though you may need to use less of it.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is a suitable alternative for those with gluten sensitivities or celiac disease.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can provide a similar consistency, though it may slightly alter the flavor.

• milk - Substitute with coconut milk: Coconut milk offers a creamy texture and is a good dairy-free alternative, adding a subtle coconut flavor.

• 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. For best results, use a container that fits the amount of gravy closely to minimize air exposure.
• Label the container with the date of preparation. This ensures you keep track of its freshness.
• Store the container in the refrigerator if you plan to use the sausage gravy within 3-4 days. This keeps it fresh and ready for quick reheating.
• For longer storage, place the container in the freezer. The gravy can be frozen for up to 2-3 months without losing its flavor and texture.
• When ready to use, thaw the sausage gravy in the refrigerator overnight. This gradual thawing helps maintain its consistency.
• Reheat the gravy in a skillet over medium heat, stirring occasionally to ensure even heating. If it appears too thick, add a splash of milk to reach the desired consistency.
• Season with additional salt and pepper if needed after reheating, as freezing can sometimes dull the flavors.

• Stovetop Method: Place the leftover sausage gravy in a skillet over medium heat. Add a splash of milk or cream to loosen it up. Stir constantly until it's heated through and reaches your desired consistency. This method ensures the gravy remains smooth and creamy.

• Microwave Method: Transfer the sausage gravy to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on medium power in 30-second intervals, stirring in between, until the gravy is hot. If it thickens too much, add a bit of milk and stir well.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sausage gravy in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, stirring halfway through. This method is great if you're reheating a large batch and want to maintain the gravy's texture.

• Slow Cooker Method: Pour the sausage gravy into a slow cooker and set it to low. Stir occasionally until the gravy is heated through. This method is perfect for keeping the gravy warm over an extended period, especially during gatherings or brunches.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the sausage gravy over the pot, ensuring the bowl doesn't touch the water. Stir the gravy occasionally until it's heated through. This gentle method prevents the gravy from scorching and maintains its creamy texture.

• Skillet: A large, heavy-bottomed skillet is essential for cooking the sausage evenly and achieving a nice browning.

• Spatula: Use a spatula to break up the sausage into small pieces and to stir the mixture as it cooks.

• Measuring cups: Accurate measurements are crucial, so use measuring cups to measure out the flour and milk.

• Whisk: A whisk helps in incorporating the flour into the sausage and in ensuring a smooth, lump-free gravy when adding the milk.

• Wooden spoon: A wooden spoon is useful for stirring the gravy as it thickens, allowing you to scrape the bottom of the skillet to prevent sticking.

• Salt and pepper shakers: Use salt and pepper shakers to season the gravy to taste.

• Serving bowl: Once the gravy is ready, transfer it to a serving bowl for easy serving.

Pre-cook the sausage: Cook the sausage ahead of time and store it in the fridge. This way, you can quickly reheat it when needed.

Use pre-measured ingredients: Measure out the flour and milk before you start cooking to streamline the process.

Make a larger batch: Double the recipe and freeze half for a quick meal later. Just reheat and serve.

Use a non-stick skillet: A non-stick skillet can make cleanup faster and prevent the gravy from sticking.

Microwave the milk: Warm the milk in the microwave before adding it to the skillet to speed up the thickening process.