Sausage Gravy
User Reviews
5
Sausage Gravy
Description
Sausage Gravy features ground sausage cooked until nearly done and releasing fat to form the base of the sauce. Flour is added to the sausage drippings and cooked briefly to create a roux, which thickens the gravy once milk and half and half are gradually incorporated. The seasoning includes garlic salt, ground sage, seasoned salt, and black pepper, offering a balanced savory flavor. Simmering gently thickens the gravy, and optional cold butter stirred in at the end adds velvety texture.
The gravy works well served over warm biscuits or alongside staple breakfast items. Its creamy consistency and savory sausage flavor make it suitable for hearty morning meals or brunches where a rich sauce complements the dish.
The recipe yields about 4 ½ cups of gravy and can be prepared 1–2 days in advance, stored refrigerated, and reheated on the stove with additional milk added if too thick. Using quality sausage such as Jimmy Dean is suggested for best flavor. Sautéing onions or garlic with the sausage adds extra depth if desired.
Ingredients
- 1 lb. ground sausage see note 1
- 1 ½ cups milk whole
- 1 ½ cups half and half see note 2
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon sage ground
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons butter optional, cold
Instructions
- Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, (this gives us a little bit more drippings).
- Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until you can no longer smell flour.
- Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
- Add the seasonings. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
- Taste, and add any additional salt/pepper if desired.
- Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Notes
- Use Jimmy Dean regular sausage for a flavorful base, found near bacon in stores.
- You can sauté onions or garlic with the sausage to enhance the flavor.
- If reheating makes the gravy too thick, stir in a splash of milk to loosen it.
- The recipe makes approximately 4 ½ cups and can be stored in an airtight container in the fridge for 1–2 days.
- Melt cold butter into the finished gravy to add a silky, velvety texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36oz.
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 143mg | 6% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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