Name: Sausage Gravy
Total time: 35 min
Ingredients: 1 tablespoon canola oil; 2 (12-ounce) pkg. pork breakfast sausage; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1 1/2 cups whole milk; 1 teaspoon fresh thyme leaves; 1 teaspoon black pepper; 3/4 teaspoon kosher salt; 1/4 teaspoon granulated garlic; 1/8 teaspoon cayenne pepper, plus more; to taste; Biscuits, for serving

Sausage Gravy

4.0

(13)

13 Reviews

Take just 35 minutes to make a velvety, rich gravy perfect for serving over biscuits.

Erick Williams

Updated on September 20, 2024

Tested by

Food & Wine Test Kitchen

Sausage Gravy — Photo:
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Total Time:

35 mins

Yield:

8 servings

This recipe for the most delicious velvety sauce gravy of your life comes from chef Erick Williams of Virtue Restaurant in Chicago. His secret? He browns the sausage in the pan to build the base of the gravy to help build the subtle toastiness of the roux.

Frequently asked questions

What is roux?

Roux is a combination of flour and fat like butter or pan drippings cooked together to form the base of a sauce. To make roux, you whisk flour and fat constantly in a pan over low heat to the desired color, from pale blond to dark brown. Whisking promotes even browning and prevents scorching on the bottom. Keep a close eye on the roux as it can go from rich, chocolaty brown to scorched in a matter of minutes. Roux is used to make gravy, gumbo, and other stews.

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.

What should I serve with sausage gravy?

Biscuits are a classic food to serve with sausage gravy.

Notes from the Food & Wine Test Kitchen

The technique for building the roux for sausage gravy is the same technique for making turkey gravy. If you plan to make this recipe for a Thanksgiving day breakfast, make a double batch of this lighter roux through step 2 and then set half of it aside. When it’s time for the Thanksgiving meal, the light roux can be cooked further to a darker, milk chocolate shade to make Erick Williams’ Turkey Gravy.

Make ahead

Sausage gravy can be made ahead of time and stored in an airtight container in a refrigerator for up to 1 day. Reheat sausage gravy in a large skillet over medium, stirring often, until warmed through.

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Ingredients

1 tablespoon canola oil
2 (12-ounce) packages pork breakfast sausage
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 teaspoon fresh thyme
1 teaspoon black pepper
3/4 teaspoon kosher salt
1/4 teaspoon granulated garlic
1/8 teaspoon cayenne pepper, plus more to taste
Biscuits, for serving

Directions

Heat a large skillet or wide saucepan over medium until hot, about 3 minutes. Add oil, and swirl to coat skillet. Arrange sausage patties in skillet in an even layer. Increase heat to medium-high, and cook, breaking up sausage with a wooden spoon and scraping bottom of skillet to release browned bits, until meat is browned and no pink remains, 4 to 5 minutes. (If necessary, reduce heat to medium or medium-low to prevent bitter-tasting burned bits.)
Transfer cooked sausage to a heatproof bowl, and set aside; discard any sausage drippings in skillet. (Do not wipe skillet clean.) Add butter to skillet, and melt over medium. Whisk in flour, and cook, whisking constantly, until mixture darkens to the color of peanut butter, 6 to 8 minutes.
Stir chicken broth, milk, thyme, black pepper, salt, garlic, cayenne, and cooked sausage into roux in skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until gravy is thickened, 8 to 10 minutes. Serve immediately with biscuits.