How To Make Sausage Gravy

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and has less saturated fat.

breakfast sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces calories while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories.

Cook 8 ounces of ground breakfast sausage in a pot, breaking it down with a wooden spoon until it forms tiny chunks.

If the sausage is too lean, add bacon fat or water to ensure enough fat for the roux.

Transfer the cooked sausage to a bowl.

Add bacon fat to the pot to make a roux, ensuring it doesn't brown too much.

Whisk in flour to the bacon fat to create a blonde roux, breaking down any lumps.

Gradually add milk to the roux while whisking to prevent lumps from forming.

Increase heat to bring the mixture to a simmer, allowing the gravy to thicken.

Add the cooked sausage back into the gravy and stir to combine.

Season the gravy with salt and black pepper to taste, adjusting as necessary.

Simmer for a few more minutes until the gravy reaches the desired thickness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens