Easy Sausage Gravy Recipe

Easy Sausage Gravy Recipe: A Step-by-Step Guide

Rise and Shine with the Ultimate Easy Sausage Gravy Recipe: A Step-by-Step Guide to Southern Comfort

Y’all ready for a taste of pure Southern comfort? We’re talkin’ that creamy, dreamy, peppery goodness that is easy sausage gravy recipe. Whether you’re a seasoned Southern cook or a curious newbie craving a truly satisfying breakfast (or brunch, or heck, even dinner!), you’ve landed in the right place.

Forget those pale imitations you might find in a jar. We’re diving deep into the heart of a classic sausage gravy recipe, the kind your grandma probably made with a whole lotta love and a little bit of kitchen magic. Get ready for a detailed, step-by-step journey that’ll have you whipping up a batch of this delectable delight in no time.

And because we believe seeing is believing (and let’s be honest, it makes things way more fun!), we’ll have a visual guide for each step. So grab your skillet, your favorite biscuits (we’ll talk about those later!), and let’s get cooking!

Why This Easy Sausage Gravy Recipe Reigns Supreme

Before we get our hands floury, let’s talk about why this post is your ultimate resource for all things sausage gravy. We’ve packed it with:

  • A Seriously Detailed Recipe: No guesswork here! We break down each step with clear instructions and helpful tips.
  • Stunning Visuals: Every step is accompanied by an image to guide you along the way.
  • Fun and Engaging Tone: Cooking should be enjoyable, and our writing reflects that!
  • Comprehensive Information: We’ll cover everything from choosing the right sausage to troubleshooting common gravy issues.
  • Bonus Tips and Variations: Elevate your gravy game with our expert advice and exciting twists.

Let’s Gather Our Ingredients (The Stars of Our Gravy Show!)

Before we fire up the stove, let’s make sure we have all our ingredients ready. This will make the cooking process smooth and stress-free.

  • 1 pound ground pork sausage: This is the heart and soul of our gravy. We recommend a good quality breakfast sausage. You can choose between regular, mild, or hot depending on your preference.
  • ¼ cup all-purpose flour: This is our thickening agent, creating that luscious, creamy texture we all love.
  • 3 cups whole milk: Whole milk provides the richest flavor and creamiest consistency. You can use other types of milk, but the result might be slightly thinner.
  • 1 teaspoon black pepper (or more to taste): Black pepper is a non-negotiable for authentic sausage gravy. Don’t be shy with it! Freshly ground is always best.
  • ½ teaspoon salt (or to taste): Sausage often contains salt, so we’ll start with a smaller amount and adjust to taste later.
  • Optional: Pinch of red pepper flakes: For a little extra heat.
  • Optional: 1-2 tablespoons butter: Adding butter at the end can enhance the richness and shine of the gravy.

Step 1: Brown the Sausage – The Foundation of Flavor

The first step is to cook our ground sausage. This not only renders out the flavorful fat (which we’ll use to make our roux!) but also develops a delicious browned flavor that infuses the entire gravy.

Easy Sausage Gravy Recipe
  • Place your skillet (a cast iron skillet is ideal for even heat distribution, but any heavy-bottomed skillet will work) over medium-high heat.
  • Add the ground sausage to the hot skillet.
  • Using a spatula or wooden spoon, break the sausage into smaller pieces.
  • Cook the sausage, stirring occasionally, until it’s fully browned and no longer pink. This should take about 5-7 minutes.

Pro Tip For Easy Sausage Gravy Recipe: Don’t overcrowd the pan! If you have a lot of sausage, it’s better to brown it in batches to ensure even browning. Overcrowding can lead to steaming instead of browning.

Step 2: Drain Most of the Fat (But Keep the Good Stuff!)

Once the sausage is browned, it will have released a good amount of fat. While this fat is flavorful, too much can make the gravy greasy. We need to drain off most of it, but we want to keep a few tablespoons in the skillet – this is what we’ll use to create our roux.

Easy Sausage Gravy Recipe
  • Carefully tilt the skillet and use a spoon to push the sausage to one side.
  • Spoon out most of the rendered fat into a heat-proof container. Aim to leave about 2-3 tablespoons of fat in the skillet with the sausage.
  • If your sausage is very lean and hasn’t rendered much fat, you might need to add a tablespoon or two of butter at this point to ensure you have enough fat to make the roux.

Step 3: Make the Roux – The Magic of Thickening

Now comes the crucial step: making the roux. A roux is simply a mixture of fat and flour cooked together, and it’s the foundation for a smooth and creamy gravy.

Easy Sausage Gravy Recipe
  • Reduce the heat to medium.
  • Sprinkle the ¼ cup of all-purpose flour evenly over the cooked sausage and the remaining fat in the skillet.
  • Stir constantly with a wooden spoon or whisk to incorporate the flour into the fat. You should form a thick, pasty mixture.
  • Continue to cook the roux, stirring constantly, for 1-2 minutes. This step is important to cook out the raw flour taste. The roux should become slightly golden and have a nutty aroma. Don’t let it brown too much or it can affect the flavor of the gravy.

Troubleshooting Tip: If your roux seems too dry, add a little more of the reserved sausage fat or a touch of butter. If it seems too greasy, you might have too much fat – try to soak up a little with a paper towel, but be careful not to remove too much.

Step 4: Gradually Whisk in the Milk – Achieving Creamy Perfection

This is where our roux transforms into glorious gravy! Adding the milk gradually and whisking constantly is key to preventing lumps.

  • Reduce the heat to low.
  • Pour in about ½ cup of the cold whole milk into the skillet with the roux.
  • Immediately start whisking vigorously to combine the milk and roux. Make sure to scrape the bottom and sides of the skillet to incorporate any bits of roux that might be stuck.
  • Once the first addition of milk is fully incorporated and the mixture is smooth, gradually add the remaining milk, about ½ cup at a time, whisking continuously after each addition until smooth.

Why Cold Milk? Using cold milk helps to slow down the thickening process initially, giving you more time to whisk out any potential lumps.

Step 5: Simmer and Thicken – Patience is a Virtue (and Leads to Deliciousness!)

Now that all the milk is incorporated, it’s time to let the gravy simmer and thicken to that perfect, spoon-coating consistency.

  • Bring the gravy to a gentle simmer over low heat, stirring occasionally to prevent sticking.
  • Continue to simmer for about 5-10 minutes, or until the gravy has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
  • The longer it simmers, the thicker it will become. If it gets too thick, you can whisk in a little more milk to thin it out.

Step 6: Season to Perfection – The Final Flourish

Seasoning is crucial for bringing out the best flavors in your sausage gravy. Don’t skip this step!

  • Stir in the black pepper and salt. Remember that the sausage already contains salt, so start with ½ teaspoon and taste before adding more.
  • If you like a little heat, add a pinch of red pepper flakes.
  • If you’re using butter, stir it in now for added richness and shine.
  • Taste the gravy and adjust the seasonings as needed. You might want more pepper, a little more salt, or even a pinch more red pepper flakes.

Pro Tip Easy Sausage Gravy Recipe: Freshly ground black pepper makes a big difference in the flavor!

Step 7: Serve and Enjoy! – The Best Part!

Congratulations! You’ve just made a batch of delicious, homemade sausage gravy. Now for the most important part: serving and savoring every creamy, peppery bite!

  • Serve your warm sausage gravy immediately over freshly baked, split-open biscuits.
  • Other delicious serving suggestions include:
    • Toast
    • English muffins
    • Scrambled eggs
    • Hash browns
    • Fried green tomatoes (a true Southern treat!)

Bonus Tips and Variations for the Sausage Gravy Enthusiast:

Want to take your sausage gravy game to the next level? Here are some extra tips and delicious variations to try:

  • Spice it Up: Use hot breakfast sausage or add more red pepper flakes for a spicier kick. You can also experiment with a pinch of cayenne pepper.
  • Herbaceous Notes: Add a teaspoon of dried thyme or a tablespoon of chopped fresh parsley towards the end of cooking for a touch of herbaceousness.
  • Smoked Sausage Gravy: For a smoky twist, use smoked breakfast sausage.
  • Mushroom Sausage Gravy: Sauté sliced mushrooms in the skillet after browning the sausage and before adding the flour for a savory mushroom gravy.
  • Cheesy Sausage Gravy: Stir in shredded cheddar or Monterey Jack cheese at the very end until melted for a cheesy, comforting variation.
  • Make Ahead: Sausage gravy can be made ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk if needed to reach the desired consistency.
  • Freezing Sausage Gravy: While not ideal due to potential changes in texture, you can freeze sausage gravy. Let it cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking frequently. You may need to add a little milk to restore its creamy texture.
  • The Biscuit Situation: Let’s be real, sausage gravy’s best friend is a fluffy, homemade biscuit. If you’re feeling ambitious, try making your own from scratch! There are tons of fantastic biscuit recipes out there. If not, good quality store-bought biscuits will certainly do the trick. Warm them up before smothering them in that glorious gravy.

Common Sausage Gravy Mistakes and How to Avoid Them:

Even the most seasoned cooks can encounter a gravy hiccup now and then. Here are some common issues and how to prevent them:

  • Lumpy Gravy: The key to smooth gravy is whisking constantly and adding the milk gradually. If you do end up with lumps, don’t panic! You can try whisking vigorously or even straining the gravy through a fine-mesh sieve.
  • Gravy is Too Thin: If your gravy isn’t thickening enough, continue to simmer it gently. The longer it simmers, the more it will thicken. You can also make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and whisk it into the gravy. Simmer for a few more minutes until thickened.
  • Gravy is Too Thick: If your gravy becomes too thick, simply whisk in a little more milk until it reaches your desired consistency.
  • Greasy Gravy: Make sure to drain off most of the excess fat after browning the sausage.
  • Raw Flour Taste: Be sure to cook the roux for a minute or two to eliminate the raw flour taste before adding the milk.

Easy Sausage Gravy Recipe: More Than Just a Meal, It’s a Feeling

Sausage gravy is more than just a delicious dish; it’s a symbol of comfort, warmth, and Southern hospitality. It’s the kind of meal that brings people together around the table, sharing stories and creating memories.

We hope this detailed, step-by-step guide (and all those yummy visuals!) has empowered you to try making your own sausage gravy. Trust us, the aroma alone as it simmers on your stovetop is enough to make your day a little brighter.

So go ahead, grab your ingredients, follow these easy steps, and get ready to experience the pure joy of homemade sausage gravy. Your taste buds (and your loved ones!) will thank you.

What are your favorite ways to enjoy sausage gravy? Do you have any secret ingredients or family traditions? Share your thoughts and tips in the comments below! We love hearing from you!

And don’t forget to pin this recipe for later so you can whip up this Southern classic anytime the craving strikes!

About Cozyhomeandrecipes

Home decor enthusiast and interior design writer.

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