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The Only Sausage Gravy Recipe You’ll Ever Need

The Only Sausage Gravy Recipe You’ll Ever Need


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Learn to make sausage gravy from scratch in a few simple steps

You can make flavorful sausage gravy in a few simple steps.

Gravy is an essential part of many warm, home-cooked dinners; Southern biscuits, mashed potatoes, and chicken-fried steak just wouldn’t be the same without it. But what about breakfast? Scratch-made sausage gravy over biscuits makes a delicious and filling savory breakfast.

If you’ve been using store-bought gravy, consider learning to make your own from scratch (the premade version tends to be loaded with salt and preservatives). The basic process of making gravy is simple; make a roux by mixing equal parts flour and fat (in this case, the fat from the sausage), add any extra meat flavor that you have, deglaze the pan with a liquid, and season the gravy, whisking and stirring as you go.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


Sausage Gravy

This southern classic breakfast gravy is amazing served on your favorite homemade biscuits! Great for breakfast, brunch or dinner!

Ingredients

  • 1 pound Mild Or Hot Pork Sausage
  • 2 Tablespoons All-purpose Flour
  • 2 teaspoons Olive Oil
  • ⅔ cups Heavy Whipping Cream
  • 2 cups Milk
  • 1 teaspoon Fresh Ground Black Pepper
  • 1 dash Ground Nutmeg
  • 1 dash Salt

Preparation

Start your gravy by heating a large skillet on medium-high heat. Cook the sausage first, breaking it up into pieces until brown. Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan. Add the flour to the pan and whisk to create a roux. (Note: if your sausage does not leave enough grease, add in a small amount of olive oil.) Once your roux thickens, turn the heat down to medium-low and add the cream and milk. Whisk to combine, and then cook until thickened, stirring occasionally. Once thick, add in spices and the reserved sausage crumbles. Taste, and add in more spices as desired. Serve warm over biscuits.


Sausage Gravy

Ingredients

  • 1 pound bulk ground pork breakfast sausage (mild or hot)
  • 1/4 cup all-purpose flour
  • 2 to 2 1/2 cups milk
  • salt
  • pepper

Instructions

Notes

Making This Recipe? Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!


The Only Red Sauce Recipe You'll Ever Need!

This is my go to red sauce. Here in South Philly we tend to call it "gravy". It is somewhat adapted from the Simple Tomato Sauce recipe in "Lidia's Family Table" by Lidia Bastianich - one of my favorite cooks and cookbook authors. I think I have almost all of her cookbooks. I enjoy the ways in which Lidia melds the Italian traditions with American cooking. When I want traditional I go to old Marcella Hazan books.

8 cups (2 - 35 oz cans) Italian plum tomatoes with their juices. We used the end of our own canned tomatoes for this latest batch. If canned do try to get real San Marzano.

1 large onion, rough chopped

1 medium carrot, rough chopped

1 rib of celery, rough chopped

6 tablespoons extra virgin olive oil

1 teaspoon salt (kosher) plus more to taste

1 teaspoon red pepper flakes

Put the tomatoes through a food mill using the medium blade (see picture) or push the tomatoes through a colander or sieve set over a bowl. This is an important step. It gives your sauce a lovely lux consistency.
Put the onion, carrot and celery in a food processor and pulse - you want everything finely and uniformly chopped.
Pour the olive oil in a big heavy bottomed pot. Stir in the chopped vegetables and set over medium high heat. Sprinkle with the salt. Cook for 3 minutes, stirring frequently, bring the veg to a sizzle but don't let them brown. I set a timer for 3 minutes.
Pour the milled tomatoes and juices into the pan and stir with the vegetables. Use the 2 cups of water to swirl any tomato residue from the bowl and the empty tomato cans. Pour the water into the pot.
Stir in the bay leaves and the red pepper flakes, turn up the heat, cover the pot and and bring the sauce to a boil, stir frequently.
When you get the sauce boiling, adjust the heat to an active simmer - you want small bubbles all over the top of the sauce. If you have a "simmer" burner on your stove top this is the time to use it. Cover the pot and cook for 45 minutes, stirring occasionally.
After 45 minutes, remove the cover, raise the heat so that the sauce is still bubbling well and gradually reducing.
Cook for another hour or so, stir frequently to avoid any sticking to the bottom of the pot.
As the sauce thickens, turn down the heat.
Taste for salt near the end of the cooking process.
When the sauce is reduced by about a quarter and is well concentrated but still pourable, turn off the heat.
Let the sauce cool. Remove the bay leaves. Let the sauce sit for an hour or two to allow the flavors to mellow.
This sauces freezes very well. If you follow the steps you will always have a great sauce and once you do it a couple of times, it really is easy.

Another simple recipe, yields great meatballs.

Combine 1 pound of ground meat and the meat (remove it from casing) of 1 pound of hot Italian sausage.

Add two beaten eggs, a teaspoon of garlic powder, a teaspoon or more of dried oregano, a couple of tablespoons of extra virgin olive oil and a quarter cup of panko crumbs and mix - By hand is really the easiest. Roll into whatever size meatballs you like.

Bake on a parchment lined baking sheet at 425 for about 30 - 35 minutes. Until they are browned. They will not be completely done. Finish the meatballs in the sauce.


Can You Freeze Homemade Sausage Gravy?

Yes, you can! If you plan on freezing your leftovers of this sausage gravy recipe , make sure it&rsquos at room temperature before putting it in the freezer. For storing, use freezer bags, airtight containers, or even ice cube trays! By using ice cube trays you can thaw and enjoy smaller portions when you want them! Just remember that once the gravy is frozen in ice cube trays, pop them out and put them in either a freezer bag or air tight container.

Gravy can safely last in an airtight container for up to three months. Place your frozen gravy in your refrigerator overnight to thaw it out again. Once thaw, you can reheat on the stove until nice and hot and serve over biscuits!


3. Make your Bechamel sauce

Put the ragù aside and get ready to make your bechamel, or as we say in Italy, “Besciamella” sauce.

  • Warm the milk in a saucepan, but don’t let it boil.
  • In a separate saucepan, cube the butter and melt it over low heat. As soon as it has liquefied take it off the heat and gradually whisk in the flour, making sure that no lumps form.
  • Place the pan with the butter and flour mixture back on a low heat and add your warm milk, salt, nutmeg and ground pepper. Stir rapidly with the whisk until it thickens and becomes smooth.

Chef’s Tip: When making a bechamel sauce, don’t stop stirring until you have added and incorporated all of your ingredients – this will help you to keep lumps from forming


How to make gravy in 4 minutes flat

Dissolve stock cubes or powder in boiling water

Melt butter in saucepan and mix in flour

Pour in stock water while whisking and cook 1.5 minutes until thickened. DONE!

PS The reason this is faster than most gravy recipes is because the water is already HOT and the flavour is already concentrated so there’s no need to cook down for flavour.

Now, douse everything and anything with it.

Oh, and here’s the photo that started it all – Fried Chicken. Upon spying this, there were many (many) (MANY!) requests for the potato and gravy recipe.


I love it when a brand new recipe turns out even better than hoped for. That’s what happened when I made this Sausage and Gravy Breakfast Casserole for a Ladies’ breakfast at our church a few weeks ago. I was looking on Pinterest ahead of time to find assorted breakfast casseroles to make because they are easy, can be prepared the day ahead, and the gal who recruited me for this job wanted “protein.” I stumbled upon this recipe and it really intrigued me, so I decided to give it a go. I just couldn’t resist the idea of making a layered breakfast casserole that tasted like eating biscuits and gravy.

As it turned out, the Ladies’ Conference was first postponed, then delayed, and finally shortened due to several ice and snow storms that whipped through Dallas for several days during that period. (Yes, you heard that right, Dallas and ice storms. ) I had all this food prepared and the roads were too icy and dangerous to travel on, so the food was delayed an additional 24 hours and served on Sunday instead….but this time, not just for the ladies but for the whole church!

I made sure all the guys coming through the food line saw this particular casserole out of all the different ones I made and asked them to try it. I surveyed at least 20 people and without exception, everyone LOVED it. Not only that, even the kids and gals who tried Sausage and Gravy Breakfast Casserole enjoyed it as well.

I actually made two large casseroles for the church (equivalent to three total casseroles) and one casserole for us. I baked the one for us after about 5-6 hours of refrigeration and all I can say after eating one bite was that this casserole really delivers. It’s like eating biscuits and gravy, but the eggs and cheese add a delicious twist by making this more like a breakfast casserole. My husband also had several large servings.

Sausage and Gravy Breakfast Casserole is absolutely one of the best breakfast casseroles you’ll ever eat. If you like biscuits and sausage gravy, then you’ll love this version with eggs and cheese added. It’s a great breakfast idea for holidays like Easter or Father’s Day, or other special occasion brunches or breakfasts. After you make up a batch for your family, I believe you’ll agree.

This amazing breakfast casserole is featured at All Free Casserole Recipes here.

Sausage and Gravy Breakfast Casserole is one of the best breakfast casseroles you’ll ever eat.

Sausage and Gravy Breakfast Casserole is made with biscuits, sausage, cheese and pepper gravy. It has one of the most marvelous flavors and textures of any breakfast entree you’ll ever eat. No kidding!

I used these ingredients.

Spray a 9吉″ glass baking dish with cooking spray. Unroll a can and a half of Pillsbury’s Grands, Jrs. Biscuits. Cut each biscuit in quarters and place on the bottom of prepared baking dish.

Brown sausage and drain. Crumble into small pieces and sprinkle over top of biscuits.

Spread cheese over top. Sprinkle generously with salt and pepper. Whisk eggs and milk together and pour evenly over top.

Prepare sausage pepper gravy according to package directions. Heat water in saucepan and bring to a boil. Meanwhile, mix dry gravy mix with cold water and whisk to combine.

Once water comes to a boil, add moistened gravy mix and whisk continuously until mixture thickens.

Pour thickend gravy mixture over top of cheese layer. Cover and refrigerate overnight. (You can also bake this immediately, if desired). If you bake immediately, you will only need to bake for 30-45 minutes at 350.

Bake at 350 about one hour or until hot and bubbly.

We found this Sausage and Gravy Breakfast Casserole absolutely incredible.

Put this tasty recipe on your next holiday breakfast menu!


Slow Cooker Sausage Gravy

Are you looking for a delicious way to serve up biscuits and gravy during a family gathering, work potluck or pitch-in? This Slow Cooker Sausage Gravy is easy to make in a browning slow cooker or in a skillet and then transfer to a traditional crock pot to keep warm for up to 4 hours.

Hey y&rsquoall, GOODe Ole Boy here!

As you&rsquoll see in the video, we are all a little different in how we enjoy our biscuits & gravy. Some folks like to top theirs with an egg or maybe even grated cheese. I have a bit of a sweet tooth, so I like to drizzle a little raspberry jelly over the top of mine. Ya might give it a try!

Growin&rsquo up, my momma always made the BEST breakfasts! She was master when it came to frying eggs, bacon, pancakes&hellipand she knew how to make sausage gravy like no other mother. As an adult who likes to cook, I always try to do as Momma Goode does in the kitchen. Now that I&rsquom married to a GOODe lookin&rsquo woman who can CROCK it in the kitchen, I&rsquom trying to merge the two styles of cookin&rsquo together by fixin&rsquo up some sausage gravy in our Ninja Slow Cooker.

If y&rsquoall don&rsquot have a Ninja Slow Cooker (or other browning slow cooker), you can still prepare it in a skillet, then transfer it to your traditional slow cooker to keep it warm for up to 4 hours. The reason for me doin&rsquo this in our Ninja serves a few purposes:

  1. Transport. It&rsquos already prepared in the same dish you cooked it in, so you don&rsquot have to transfer from a skillet to a bowl or slow cooker, then eventually to the plate. But regardless, any kind of slow cooker is perfect if you&rsquore taking your gravy to a pitch-in (what Hoosier&rsquos call potlucks 😉 ) breakfast.
  2. Keepin&rsquo it warm. After your gravy is done, you can turn your Ninja slow cooker (or a traditional slow cooker you&rsquove put the gravy in after cooking in a skillet) down to the &ldquowarm&rdquo setting to keep it warmed up and ready for those biscuits!

In our house there is always a debate on how fine to chop up sausage and ground beef for gravy or sauces. I&rsquom a big fan of really finely chopped meat in my dishes. My wife, however, likes bigger chunks. That&rsquos why we dig our handy dandy Mix And Chop tool. It lets me do a little of both to let me have some more finely chopped meats, but also keep a few chunks as well to keep her happy (which should be my main goal in life, right?)


  1. In a large skillet, brown the sausage and break up into small pieces.
  2. Remove the sausage from skillet, add the butter and let it completely melt
  3. Add the Bisquick and stir into the butter. Let the mixture cook until it begins to brown lightly.
  4. Slowly pour in the milk, while stirring well, being careful to break up any clumps of flour.
  5. Add the browned sausage and salt and pepper to taste.



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