Along with the subtle toastiness of the roux, satisfying flavor comes from sausage that’s browned in the pan to build the base of the gravy.
Frequently asked questions
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.
