Sausage Gravy Recipe
Homemade easy sausage gravy made with crumbled sausage and thick, perfectly seasoned white gravy makes the ultimate breakfast treat!
Servings: 6 people
Calories: 555kcal
Cost: $8
Equipment
- 10" cast iron skillet
Ingredients
- 1 lb breakfast sausage
- 2 tablespoon butter
- ⅓ cup yellow onion minced
- ⅛ teaspoon thyme dried
- 1 teaspoon garlic powder
- 3 tablespoon flour
- 1 cup chicken broth
- 2 cups heavy whipping cream
- 1 teaspoon black pepper ground
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat 10" cast iron skillet on medium heat.
- Crumble sausage and add to skillet.
- Cook fully and drain renderings, set aside.
- Add butter, onion and garlic to same skillet.
- Cook until onions are golden.
- Add flour, pepper, cayenne and thyme, whisk constantly for 1-2 minutes.
- Gradually add whipping cream and chicken broth stirring so not to clump gravy.
- Add sausage and continue to stir until gravy is at desired consistency.
Notes
- Preventing Clumps. The trick to a creamy texture is to slowly add the liquids to your roux while whisking the entire time.
- Adjust the Consistency. For a thicker consistency, increase the flour by 1-2 tablespoons. For a thinner gravy, simply add more broth to the skillet.
- Drain the Grease. Be sure to drain off the extra grease from the sausage to prevent the gravy from ending up overly greasy.
- Make Ahead. This tastes even better the next day. Cook the gravy the night before, let it cool, and store in the refrigerator. Reheat in your cast iron skillet over medium heat and adjust the consistency before serving.
Nutrition
Calories: 555kcal | Carbohydrates: 7g | Protein: 15g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 678mg | Potassium: 299mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1362IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
