What To Know
- In this comprehensive guide, we’ll walk you through the simple steps on how to make pork sausage gravy like a pro.
- Add a pinch of cayenne pepper or red pepper flakes for a kick.
- Thaw the gravy in the refrigerator overnight or in the microwave on the defrost setting.
Pork sausage gravy is a Southern comfort food staple that’s easy to make and packed with savory flavor. Whether you’re serving it over biscuits, grits, or mashed potatoes, this gravy will elevate any meal to a new level of deliciousness. In this comprehensive guide, we’ll walk you through the simple steps on how to make pork sausage gravy like a pro.
Ingredients You’ll Need:
- 1 pound ground pork sausage
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 cup chopped onion
Step-by-Step Instructions:
1. Brown the Sausage:
In a large skillet over medium heat, brown the ground pork sausage. Break up the sausage into small pieces as it cooks. Once fully browned, drain any excess fat.
2. Add the Flour:
Sprinkle the all-purpose flour over the browned sausage and stir until well combined. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste.
3. Gradually Add Milk:
Gradually whisk in the milk until the mixture is smooth and free of lumps. Bring the gravy to a boil, stirring frequently.
4. Season to Taste:
Add salt, black pepper, and garlic powder to taste. Adjust seasonings as needed.
5. Add Onion (Optional):
If desired, add chopped onion and cook for an additional 2-3 minutes, or until softened.
6. Simmer and Thicken:
Reduce heat to low and simmer the gravy for 10-15 minutes, or until it reaches your desired consistency. Stir occasionally to prevent burning.
7. Serve and Enjoy:
Serve the pork sausage gravy hot over your favorite breakfast or dinner dishes.
Tips for a Perfect Gravy:
- Use high-quality ground pork sausage for the best flavor.
- Don’t overcook the sausage, as it will become tough.
- Gradually add the milk to prevent lumps. If lumps do form, whisk vigorously to break them up.
- Simmer the gravy for at least 10 minutes to allow the flavors to meld.
- Don’t be afraid to adjust the seasonings to your taste.
Variations:
- Spicy Gravy: Add a pinch of cayenne pepper or red pepper flakes for a kick.
- Herbed Gravy: Stir in fresh herbs such as parsley, chives, or thyme.
- Creamy Gravy: Add a splash of heavy cream for a richer flavor.
- Mushroom Gravy: Sauté mushrooms and add them to the gravy for an umami boost.
How to Freeze and Reheat Pork Sausage Gravy:
- Freezing: Allow the gravy to cool completely. Transfer it to an airtight container and freeze for up to 3 months.
- Reheating: Thaw the gravy in the refrigerator overnight or in the microwave on the defrost setting. Reheat over medium heat, stirring occasionally, until warmed through.
What You Need to Know
1. Can I use ground beef instead of pork sausage?
- Yes, you can substitute ground beef, but the flavor will be slightly different.
2. How can I thicken the gravy if it’s too thin?
- Add a cornstarch slurry (equal parts cornstarch and water) and stir until the desired consistency is reached.
3. What can I serve with pork sausage gravy?
- Pork sausage gravy is commonly served over biscuits, grits, mashed potatoes, or eggs.
4. Can I make this gravy ahead of time?
- Yes, you can make pork sausage gravy up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat before serving.
5. How do I make gluten-free pork sausage gravy?
- Use gluten-free all-purpose flour and gluten-free sausage.
