sausage and gravy recipe
The Best sausage and gravy recipe
What I love most about this dish is how it feels like a little treat without being overly indulgent. The rich, savory sausage is complemented perfectly by the velvety gravy, and it’s a great way to use up a little extra ground meat or even leftovers. My family always says it’s their favorite way to start the day, and honestly, I don’t blame them. It’s comforting, filling, and just the right amount of indulgent—not too heavy, but with enough flavor to make it feel special. Plus, it’s something that’s easy to make ahead and reheat, so it’s a lifesaver when life gets busy. And the health benefits? Well, the leaner sausage options can be a good source of protein, and the gravy can be made lighter with a bit of broth and a touch of cornstarch instead of flour. It’s a dish that’s as good for you as it is for your taste buds.
Classic Sausage and Gravy
A comforting dish featuring tender sausage served in a rich, savory gravy made with a simple roux. Perfect for breakfast, brunch, or a hearty meal.
🥘Ingredients
- 1 lb (450g) smoked sausage links, casings removed
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup chicken broth
- 1/2 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup shredded cheddar cheese
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium heat. Add sausage links and cook, breaking them into bite-sized pieces, until browned and cooked through (about 8-10 minutes). Remove sausage and set aside. -
2
In the same skillet, melt butter over medium heat. Whisk in flour to form a roux. Cook for 1-2 minutes until golden brown. -
3
Gradually whisk in beef broth, chicken broth, milk, Worcestershire sauce, and Dijon mustard. Simmer for 5-7 minutes until the gravy thickens. -
4
Return sausage to the skillet. Stir in diced bell peppers and onions if using. Season with salt and black pepper to taste. -
5
If desired, stir in shredded cheddar cheese until melted and well combined. -
6
Adjust seasoning if needed, and serve hot with crusty bread or over mashed potatoes.
🔧Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of cream at the end of cooking.
- Substitute vegetable broth for a lighter option.
- Use a mix of sausage types (e.g., Italian sausage and pork sausage) for variety.
- Make ahead: Prepare the gravy base in advance and reheat with sausage before serving.
Variations
- Add a sprinkle of fresh parsley or chives on top for garnish.
- Serve with a side of sautéed green beans or roasted potatoes.
Watch Video Of How Classic Sausage and Gravy Works
❓ Frequently Asked Questions About Sausage and Gravy
What is the best way to cook sausage and gravy for the most tender texture?
The best way to cook sausage and gravy for a tender texture is to brown the sausage thoroughly in a heavy-bottomed skillet over medium-high heat. Use about 1/2 cup of water or broth per pound of sausage, and simmer gently until the sausage is fully cooked (160°F internal temperature). For extra richness, add a splash of Worcestershire sauce or a bit of brown sugar to the liquid. Avoid overcrowding the pan, which can steam the sausage instead of browning it.
—
Can I use frozen sausage for this recipe, and if so, how do I adapt the cooking method?
Yes, you can use frozen sausage, but thawing it first (in the fridge overnight or in cold water) ensures even cooking. If you’re short on time, cook it directly from frozen in a skillet with a little extra liquid (about 3/4 cup per pound) to prevent sticking. Brown the sausage first, then add the liquid and simmer until fully cooked (160°F). Frozen sausage may release slightly more fat, so you might need to strain it before mixing with the gravy for a smoother consistency.
—
What’s the secret to making a rich, creamy gravy without using butter?
The secret lies in using a combination of fat and thickening agents. Start by browning the sausage in a bit of oil or lard for extra richness. After removing the sausage, deglaze the pan with a splash of water, broth, or wine to capture the browned bits (fond). Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer until thickened. For extra creaminess, add a splash of heavy cream or a small amount of milk at the end. Avoid overcooking, as it can make the gravy grainy.
—
How can I make this dish healthier by reducing the fat content?
To reduce fat while keeping the dish flavorful, use leaner sausage (like turkey or chicken sausage) and cook it in a nonstick skillet with minimal oil. Brown the sausage thoroughly (but not too dark) to preserve flavor, then use broth instead of water for the gravy base. For thickening, use a cornstarch slurry or a small amount of all-purpose flour. Add a splash of low-fat milk or unsweetened almond milk at the end for creaminess. You can also blend in a bit of Greek yogurt or a spoonful of Greek yogurt for protein and thickness without much fat.
—
Why does my sausage and gravy turn out mushy or thin, and how can I fix it?
Mushy or thin gravy often happens due to overcooking the sausage, not enough thickening, or adding too much liquid. To fix it, reduce the heat and simmer the gravy longer to let the flavors meld. If it’s too thin, stir in a cornstarch or arrowroot powder slurry (1 tbsp powder + 2 tbsp cold water) and cook until thickened. For a thicker base, use a roux (butter + flour cooked until golden) before adding liquid. If the sausage is too soft, ensure it’s fully cooked (160°F) and not overcooked, as that can make it mushy.
