The easiest way to make sausage gravy is to buy sausage (no, not canned Vienna sausage), peel off the skin, crumble the meat and cook it. There are enough sausage varieties and flavors to create any gravy flavor — sweet, garlicky, hot, spicy, salty…
But if you want more control over the sausage seasonings, then, you make your own. You can control the amount of fat too but choosing lean ground meat. Making sausage is nothing complicated. At its most basic, you just season ground meat and let it sit for a while in the fridge to allow the flavors to blend.
For may sausage meat, I seasoned a quarter kilo of ground pork with salt, pepper, lots of minced garlic, a bit of sugar and paprika, thyme and sage. I put the mixture in a bowl, covered it and let it sit in the fridge for a couple of hours. Then, I made my sausage gravy.
Sausage gravyPrint Pin
- Heat a pan. Add the crumbled sausage meat. Cook over high heat without disturbing until the underside is lightly browned. If your meat doesn’t have enough fat, you may need to add a little oil or butter; otherwise, the meat won’t brown properly.
- Stir the meat, add the chopped onion and bell pepper, lower the heat to medium and continue cooking, with occasional stirring, until the meat is well browned and the vegetables are soft.
- Meanwhile, in another pan, melt the butter over medium heat. Add the flour, all at once, stirring to remove lumps. Make a blonde roux (see how to make a roux and how to use it).
- Pour the broth very slowly into the roux, stirring as you pour. Cook until the mixture is smooth and thickened.
- Add the browned sausage meat to the sauce. Stir. Cover and simmer for about five minutes.
- Stir in the milk. Taste, season with salt and pepper, if needed. Continue simmering for another couple of minutes to allow the flavors to blend.
- Spoon the sausage gravy over toasted bread. Sprinkle with parsley and scallions.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.