Best Sausage Gravy Recipe (2024)

FAQs

What is the secret to good 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.

Do NOT drain the grease from the sausage. You need that fat to make the gravy. Mix: Stir the sausage well until it starts to look a little dry from the flour.

Trouble shooting your gravy: If your gravy turns out too thick, simply add more milk, small amounts at a time, continuing to stir, until gravy is the desired consistency.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Add Herbs. Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking. Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

For an additional kick, add a pinch or two of red pepper flakes along with the seasonings. Onions/Garlic can be sautéed with the sausage as well. If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.

Country gravy and sausage gravy are both creamy, milk-based gravies that are thickened with a flour-based roux and liberally seasoned with fresh black pepper. The main difference is that country gravy does not have sausage and therefore does not use rendered sausage fat to make its lightly golden roux.

Can I use water instead of milk for sausage gravy? ›

Savory sausage gravy for homemade biscuits or toast. Water may be substituted for milk.

Sausage gravy will generally thicken as it cools, as the fat and flour in the gravy mix will start to solidify.

Gravy's color can vary due to its base ingredients. White gravy often results from milk or cream-based liquids, combined with fats and thickeners like flour. Brown gravy typically comes from meat drippings that are browned, combined with broth or water and thickened using flour or cornstarch.

Chefs and home cooks often use pan drippings and other cooking liquids, such as chicken broth, wine, or milk, to thicken and flavor the gravy.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

Herbs and spices: Add dried herbs like thyme, rosemary, or sage, or spices such as black pepper, paprika, or cayenne pepper. These will impart additional flavors and complexity to the gravy. Stock or broth: If your pre-cooked gravy is too thick or lacks depth, you can thin it out.