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The Best Sausage Gravy Recipe – How To Make Sausage Gravy

The Best Sausage Gravy Recipe - How To Make Sausage Gravy

Caitlin Bensel

Sausage gravy is without a doubt one of the ? best comfort food recipes to make again and again! It’s a welcome kick-off to any weekend morning, as often as you like for a special occasion like Christmas brunch. Serve over warm licorice cookies, top with a fried or poached egg, or drizzle over a sausage breakfast platter. It makes any breakfast dish all the more rewarding!

What is the difference between sausage gravy and farmer’s gravy?

Sausage gravy and country gravy are very similar milk-based gravy, thickened with a flour-based roux and loaded with black pepper. The main difference is that land gravy has no sausage. Country gravy uses butter to make its roux, while sausage gravy uses the rendered fat from the meat, cooked with flour, to thicken the gravy. Check out Ree Drummond’s recipe for country gravy that she serves along with fried chicken breast.

Can I make gravy with sausage patties?

Yes! Using sausage patties is another great way to make sausage gravy. As Ree Drummond explains, “I bake sausage patties and remove them from the pan before making the gravy and serving the two components separately.” If the sausage patties you have on hand are raw sausage, you can also squeeze out small pieces and cook the gravy as directed in this recipe.

What else can I use in sausage gravy?

Sausage gravy can be as simple or “fancy” as you want to make it yourself. Substitute any kind of sausage – hot, mild, sweetened with apple or maple, or even try it with chorizo ​​for a spicy twist. Chopped fresh onion or garlic add more savory notes, while dried or fresh herbs give the gravy a touch of freshness. This recipe calls for dried herbs, but if you have fresh herbs like sage or thyme nearby, use 2 teaspoons ground beef instead of 1 teaspoon dried.

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Yields:

4 – 6


portions

Preparation time:

0

hour

5

minutes

Total time:

0

hour

25

minutes

1 lb.

breakfast sausage, like Jimmy Dean

1/2


sweet onion, chopped, optional

1/3 c.

all purpose flower

1 1/2 tsp.

ground black pepper, plus more to taste

1 tsp.

dried sage or thyme, optional

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  1. Pull small pieces of the breakfast sausage with your fingers and place in a single layer in a large skillet. Sprinkle the chopped onion evenly over the top (if using). Place over medium heat and cook, stirring occasionally, until sausage is no longer pink and onion is tender, 8 to 10 minutes.
  2. Reduce the heat to medium-low. Sprinkle the flour over the sausage and stir to coat. Cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.
  3. Pour in the milk while stirring. Increase the heat to medium high. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt, black pepper, and sage or thyme, if using, and simmer for 8 to 10 minutes, stirring occasionally, until thickened.
  4. Season with salt and more pepper. Serve over warm cookies.

The gravy will thicken as it sits. If you are not serving this right away, add an additional 1/2 cup of milk to the mixture to thin it to its normal consistency.

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