Sausage Gravy (2024)

FAQs

What makes sausage gravy taste better? ›

What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.

Sausage: You'll need a package of pork sausage. Flour: All-purpose flour acts as a thickening agent. Milk: Milk adds richness and works with the flour to create the perfect texture. Seasonings: The gravy is simply seasoned with salt and pepper.

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.

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

The gravy will have thickened quite a bit overnight, so add a splash of milk and stir well when you first add it to the skillet and cook until the gravy is heated through.

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.

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

Add in some white wine.

Add a dash of white wine (nothing too fruity; we recommend a dry Chardonnay) to boost the richness of the turkey gravy. All you need to do is put a couple of tablespoons of your chosen white wine while you're heating up your gravy and voilà! The wine should evaporate in just a couple of minutes.

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

Is gravy better with milk or water? ›

Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).

Add Spices To Boost The Flavor

Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs. Another great way to elevate your canned sausage gravy is to pump up the spiciness.

Adding a generous dash of seasoning, like black pepper and a bit of garlic powder, also helps mask any leftover flouriness. Another tip is to slowly whisk in the milk, allowing it to fully incorporate and thicken without clumps.

Add Spices To Boost The Flavor

Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs. Another great way to elevate your canned sausage gravy is to pump up the spiciness.

Seasonings, spices and herbs are added to give the sausages extra flavour. Small pieces of cooked apple, caramelised onions or other ingredients that pair well with pork can also be added to create interesting varieties.

Fats add tremendous flavor.

Butter, chicken fat, turkey, beef, pork, bacon, duck, goose…if it has fat, it'll add flavor. And that, Riene, will get you back on the gravy train. Now, go roast a chicken, save the drippings, and make some gravy! (We've heard biscuits to sop up all that gravy add a little extra flair too.)