Sausage Gravy

Sausage gravy is amazing served with biscuits for breakfast or lunch and dinner, with rice, noodles, or mashed potatoes. A basic recipe that comes together in under 20 minutes. Once tried you will agree this is seriously the best sausage gravy recipe and the only you need.

In my gusto everyone needs a great gravy. because it truly is the one of the most amazing comfort foods.

I’m not shy of gravy recipes, just think of my Country Gravy, the Mushroom Gravy, or my Salisbury Steak.

These all are amazing and delicious, are made from pantry staples and are ready in no time: just like I want hassle-free cooking to be.

Why you should try out the Sausage Gravy

For a start, its creaminess and texture is untouchable. You will feel like in a fine dining restaurant, which is stunning because for real it comes together so fast.

You have endless options what to serve the Sausage Gravy with. In my step by step pictures I use biscuits which I found in my supermarket bakery. Refrigerated biscuit dough will work as well, although this is also really fantastic plain.

I’m generous with the seasoning, don’t skip it otherwise it can be bland.

Sausage Gravy ingredients

Vegan sausage: I follow the same method as you might know from other gravy’s. I squeeze the meat out of the skin, so we remove the casings. This is how you can count on the most delicious texture. You can for sure leave the skin on and simply chop everything, but this will impact the texture and result.

Dairy free butter: I tried my recipe with both oil and butter and for me butter was the clear winner. The aroma which this buttery spread adds is so much better than oil. It will work with oil, but the richness will not be there.

Oat milk is a great substitute for whole milk. The fat content is similar and this is what makes everything like the real stuff. I would never use skim or fat reduced milk as I really like the rich taste and you miss a lot of great flavor.

Flour has the function in the way it is a thickener like the same you use to make a white sauce.

Garlic, onion powder, paprika: a great seasoning is important and this it is. After testing back and fourth I find this is the one.

Salt and lots of great black pepper: you need salt and pepper it adds just the right body for additional seasoning and another layer flavor.

How to make Sausage Gravy

In a pan, add 2 Tbs of dairy free butter, reserve the rest for further use. Heat until the butter melts, then add sausage bits and cook them for 3 minutes until lightly browned.

Remove from the pan, but don’t remove any pan drippings, because here is where the flavor really sits. You don’t want miss out on great flavor which is simply there.

Now add remaining butter to the pan, and whisk in the flour and milk. Season with garlic, onion powder, paprika, salt and pepper and cook until everything on low heat until you get a creamy and thickened sauce. This will take about 6 minutes.

Finally add the sausage back, and let simmer for 5 minutes more. Ready.

How long is Sausage Gravy good in the fridge

You can stick it in the fridge if there are leftovers for around 4 days.

Can you freeze Sausage Gravy?

Yes you absolutely can. In my experience freezing is best for around 1 month. This makes sure the texture is on point and delicious. You can freeze longer but might effect the texture still great if you ask me.

Enjoy this Sausage Gravy and share it on Instagram or Facebook.