Sausage Gravy Recipe [A Comforting Sausage Dish From]

 

Sausage Gravy Recipe

[A Comforting Sausage Dish From]

 Imagine a layer of dark, saucy sausage smothering every buttery biscuit in its path. This dish is the epitome of comfort, a whole lot of southern hospitality packed into something that can easily be made at home in a lazy morning when the world can wait, but just out of the kitchen. This breakfast sausage flavor combines the smoothness of the sausage with a hint of down-home essence, which comes together in its irresistible, smooth, rich, peppery, slightly sagey, slightly garlicy, and somewhat buttery savory gravy.

 

Why I love it

I am simply passionate about sausage gravy because it embodies the concept of comfort food in one delicious dish. Just the scents of sizzling pork and aromatic spices simmering away in the kitchen are enough to brighten up anyone’s day. Additionally, it is so adaptable – you can add some kick, use different meats, or even add cream for an extra-rich treat. Doing it all from scratch is quite easy, and it feels like an indulgent treat, so it is great for serving at large gatherings and even just for a fun night in.

Quick info

Time spent on preparation: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Makes 4 generous servings

Difficulty Level: Easy

 Ingredients

·       1 lb., or 450g bulk breakfast sausage; pork or turkey

·       2 tablespoons all-purpose flour

·       2 cups whole milk, warmed

·       ½ cup heavy cream (heavy cream is optional)

·       1 tsp. crushed dried sage

·       ½ teaspoon dried thyme

·       ¼ teaspoon finely milled black pepper

·       ¼ teaspoon salt (to taste)

·       ¼ teas. ground red pepper flakes (for some heat)

·       2 tablespoons unsalted butter (for finishing)

Tools

·       Big skillet or sauté pan (approx. 12-inch)

·       Wooden spoon or heat-proof spatula

·       Whisk

·       Measuring cups and spoons

·       Small bowl for mixing flour slurry (if required)

Instructions

Step 1.

Heat the pan – Put the pan over medium heat and let it get warm, but not smoking.

Step 2.

Brown the sausage – Add the bulk sausage, breaking it apart with/ the spoon. Cook, occasionally stirring, till the meat is completely browned, with/ an average texture, taking 5-6 minutes. If there's an excessive amount of grease, a spoonful can be drained to prevent the gravy from becoming too greasy.

Step 3.

Add butter - Throw in butter and allow it to melt in order to make the sausage mixture shiny.

Step 4.

Sprinkle the flour – Dust the cooked sausage evenly with the flour. Keep stirring constantly for 1-2 minutes, and this is where you make the roux, which thickens the gravy and adds an awesome nutty flavor, as it turns light golden brown and should never be allowed to burn.

Step 5.

Add the milk – Add the warmed milk slowly while whisking it into the mixture so as not to have lumps. After the addition of the milk is complete, increase the heat and bring the mixture to a simmer.

Step 6.

Season and enhance – Add sage, thyme, black pepper, salt, as well as red pepper flakes for an added kick if desired. If using heavy cream, mix well at this stage for added smoothness.

Step 7.

Thicken Gravy – Allow the sauce to simmer until it thickens to your desired consistency, at an average of 5 to 7 minutes. If it thickens too soon, just add a dash of milk to the thinned-out gravy. If your gravy is too runny, you can make a mixture of 1 tablespoon of flour and 2 tablespoons of water, and then stir it in and allow it to cook for another minute.

Step 8.

Finishing Touch - Season to taste. Turn off the heat under the gravy and let it rest for one minute; it will thicken as it cools.

Step 9.

Serve it immediately – Spoon this hot sausage gravy over biscuits, toast, fried chicken, or mashed potatoes. The wisps of steam ascending from the dish tempt you to take a bite.

Approximate macronutrients in each serving (for 4 servings, including cream)

v  Calories: 420 kcal

v  Protein: 18 g

v  Fat: 34 g

v  Carbohydrates: 9 g

v  Fiber: 0 g

v  Sugar: 5 g

v  Sodium: 950 mg

 

What to serve it with

The classic accompaniment is buttery, flaky biscuits, split and ready to be filled with gravy. It can also pair very well with toasty English muffins, hash browns, or even pancakes. This will allow your taste buds to experience a contrast in texture and taste.-dashboard-best 

Side fruit and/or salad will provide contrast.

 Tips & variations

·       Spice it Up - Hot Sauce and Cayenne - Serve it hot - Use hot sauce and cayenne.

·       Herb boost – Adding some chopped parsley or chives just before consumption can really elevate the taste.

·       Creamier version - Use chicken broth in place of half the milk, adding a splash of cream as well.

·       Low-Fat: Use the turkey sausage that is lowest in fat and substitute heavy cream with low-fat milk. The result will be a light and tasty gravy.

·       Gluten-free: Use a 1-to-1 gluten-free flour instead of the all-purpose flour; there will be no texture change.

·       Sausage skillet dinner - Add diced potatoes and/or carrots to the skillet with the sausages for a complete one-dish dinner. 

Common questions and their answers

1. Can I prepare the gravy in advance?

Yes. Prepare it until the simmering stage, then cool and refrigerate. Later, heat it over the stove, and add a dash of milk to revive the desired texture.

2. Why Is My Gravy Lumpy?

Lumps arise if the flour isn’t fully mixed or if milk is added too quickly. Mix constantly and add the milk slowly – perhaps even using a small whisk.

3. What is the procedure to make thinner gravy?

Add more milk (or broth), a tablespoonful at a time, until you achieve your desired consistency.

4. Can I use a different protein?

Absolutely. Crumbled chorizo sausage, Italian sausage, or vegetarian sausage--really, whatever sausage substitute you like—is fine, as long as the seasoning complements the sausage type, of course.

5. Is there a dairy-free option?

Substitute almond milk or oat milk and use dairy-free margarine in place of butter, and your gravy will be slightly lighter, yet still very tasty.

6. What is the best method for refrigerating leftovers?

Transfer the cooled gravy to an airtight container and store it refrigerated for no longer than 3 days. Reheat the gravy on the stovetop on low heat, frequently stirring, and add some milk if it is too thick.