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Best Sausage Gravy Recipe – How to Make Sausage Gravy

caitlin bensel

Sausage gravy is hands down, one of the best comfort food recipes to make over and over again! It’s a welcome kick-off to any weekend morning, as much as it pleases for a special occasion like Christmas brunch. Serve it over warm drop biscuits, top it with a fried or poached egg, or drizzle it over sausage breakfast casserole. It makes any breakfast dish that much more crave-worthy!

What is the difference between sausage gravy and country gravy?

Sausage gravy and country gravy are very similar milk-based gravies, thickened with a flour-based roux, and loaded with black pepper. The main difference is that country gravy does not have 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 which she serves alongside chicken fried steak.

Can I make gravy with sausage patties?

And it is! Using sausage patties is another great way to make sausage gravy. As Ree Drummond explains, “I fry sausage patties and remove them from the skillet before making the gravy and serving the two components separately.” If the sausage patties you have on hand are raw sausage, you also can pinch small pieces from them 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’d like to make it. 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 hints of freshness. This recipe calls for dried herbs, but if you have fresh herbs like sage or thyme around, use 2 teaspoons chopped, instead of 1 teaspoon dried.

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Yields:

4 – 6


servings

Preparation Time:

0

hours

5

mins

Total Time:

0

hours

25

mins

1 lb.

breakfast sausage, like Jimmy Dean

1/2


sweet onion, chopped, optional

1/3 c.

all-purpose flour

1 1/2 tsp.

ground black pepper, plus more to taste

1 tsp.

dried sage or thyme, optional

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

The gravy will thicken as it sits. If you aren’t serving this immediately, plan to add an extra 1/2 cup of milk to the mixture to thin it out to its normal consistency.

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