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.

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.

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.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Sawmill Gravy

A creamy skillet gravy made with drippings, this staple—known by many now as just "sausage gravy" or "country gravy"—can be said to bolster up the entire Southern breakfast menu, and nobody makes it better than the old-fashioned, country-style breakfast joint in your hometown or your own grandma.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

This is my classic, old-fashioned homemade sausage gravy recipe (also often known as “sawmill gravy”)!

What was the original name for sausage gravy? ›

The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

If your gravy is too pale, a splash of soy sauce will darken it and add plenty of flavour. Scrape up the flavour-filled crusty bits from the bottom of the pan with a wooden spoon. It really intensifies the gravy. For turkey gravy, make sure you get the giblets from the butcher.

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.

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.

Spices: Various spices give a sausage its robust flavor. Commonly used sausage spices include black pepper, garlic powder, onion powder, parsley and paprika. Water: Water is typically added to replace the moisture lost during cooking or smoking.