What type of sausage is best for sausage gravy?

Pork sausage is traditional, but turkey or plant-based options work well.

Can I freeze leftover sausage gravy?

Yes, store it in an airtight container for up to three months.

Heat it gently on low while stirring, and add a splash of milk if needed.

Not usually, but it’s simple to adapt with gluten-free flour.

Scale

1 lb ground breakfast sausage (pork, turkey, or chicken)
4 tbsp unsalted butter (or margarine)
1/4 cup all-purpose flour (gluten-free flour works as well)
2 cups whole milk (or oat/almond milk for a dairy-free option)
Salt and black pepper (to taste)
Optional:
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 tsp fresh thyme

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Cook the Sausage:
Heat a large skillet over medium heat. Add the sausage, breaking it into small pieces, and cook until browned. Leave about 2 tbsp of fat in the pan for flavor.
Make the Roux:
Add butter to the skillet and let it melt. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste.
Add the Milk:
Gradually pour in the milk while stirring to prevent lumps. Continue stirring until the mixture thickens and becomes creamy.
Season and Simmer:
Season with salt, pepper, and optional spices. Simmer for 5 minutes, stirring frequently to prevent sticking.
Serve:
Ladle the gravy over biscuits, toast, or mashed potatoes. Enjoy!

For Spicy Gravy: Use hot sausage or add cayenne pepper.
Healthier Option: Use turkey sausage and almond milk for a lighter version.
Freezing Tips: Cool completely before freezing in an airtight container for up to 3 months.
Reheating Tips: Warm gently on low heat, adding a splash of milk if needed.