Mohamed Shili This delicious sausage gravy by Paula Deen is the ultimate comfort food! Creamy, savory, and ready in no time, it’s perfect for a quick, hearty breakfast or brunch. Made with simple, everyday ingredients like sausage, bacon, and half-and-half, this recipe is flexible enough to pair with biscuits, toast, or even mashed potatoes.
Recipe Ingredients:
- 1 lb ground sausage
- 4 slices thick-cut bacon
- 1/2 medium diced onion
- 2 cloves minced garlic
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 cups half and half
- 2 tablespoons butter
How To Make Sausage Gravy?
- Cook the meat and aromatics: Combine the ground sausage, thick-cut bacon, diced onion, and minced garlic in a large skillet. Cook over medium heat until the sausage is browned and crumbles, and the bacon is fully cooked.
- Add flour and seasonings: Sprinkle the all-purpose flour, salt, and black pepper over the meat mixture. Stir constantly for about 1 minute to cook the flour and remove its raw taste.
- Incorporate the half and half: Gradually pour in the half and half while stirring continuously. This helps ensure a smooth gravy without lumps.
- Thicken the gravy: Continue cooking over medium heat, stirring frequently, until the gravy thickens to your preferred consistency, usually 5–7 minutes.
- Finish with butter: Stir in the butter until fully melted and incorporated into the gravy for an extra-rich finish.
Recipe Tips:
- Use high-quality sausage: Choose a flavorful sausage, preferably with a good balance of seasoning and fat, to ensure the gravy has a rich, savory base.
- Cook bacon and sausage together: Cooking both in the same pan adds extra depth to the flavor and creates a rich, meaty base for the gravy.
- Stir the flour well: When adding the flour, stir it thoroughly and cook it for about a minute to avoid a raw flour taste and ensure a smooth gravy.
- Add half and half gradually: Pour it slowly while stirring constantly to prevent lumps and create a silky, creamy texture.
- Adjust the seasoning last: Taste the gravy before serving and adjust the salt and pepper, as the sausage and bacon can add varying levels of saltiness.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover sausage gravy cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once the gravy has cooled completely, store it in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight.
- Reheat: Transfer the sausage gravy to a microwave-safe bowl, cover loosely, and heat on medium power for 1–2 minutes, stirring every 30 seconds until warmed through.
Nutrition Facts
- Calories: 395 kcal
- Total Fat: 35.6 g
- Saturated Fat: 12.5 g
- Cholesterol: 107 mg
- Sodium: 795 mg
- Potassium: 157 mg
- Total Carbohydrate: 6.9 g
- Dietary Fiber: 0.5 g
- Sugars: 1.0 g
- Protein: 12.7 g
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Paula Deen Sausage Gravy
Description
This delicious sausage gravy by Paula Deen is the ultimate comfort food! Creamy, savory, and ready in no time, it’s perfect for a quick, hearty breakfast or brunch. Made with simple, everyday ingredients like sausage, bacon, and half-and-half, this recipe is flexible enough to pair with biscuits, toast, or even mashed potatoes.
Ingredients
Instructions
- Cook the meat and aromatics: Combine the ground sausage, thick-cut bacon, diced onion, and minced garlic in a large skillet. Cook over medium heat until the sausage is browned and crumbles, and the bacon is fully cooked.
- Add flour and seasonings: Sprinkle the all-purpose flour, salt, and black pepper over the meat mixture. Stir constantly for about 1 minute to cook the flour and remove its raw taste.
- Incorporate the half and half: Gradually pour in the half and half while stirring continuously. This helps ensure a smooth gravy without lumps.
- Thicken the gravy: Continue cooking over medium heat, stirring frequently, until the gravy thickens to your preferred consistency, usually 5–7 minutes.
- Finish with butter: Stir in the butter until fully melted and incorporated into the gravy for an extra-rich finish.
Notes
- Use high-quality sausage: Choose a flavorful sausage, preferably with a good balance of seasoning and fat, to ensure the gravy has a rich, savory base.
- Cook bacon and sausage together: Cooking both in the same pan adds extra depth to the flavor and creates a rich, meaty base for the gravy.
- Stir the flour well: When adding the flour, stir it thoroughly and cook it for about a minute to avoid a raw flour taste and ensure a smooth gravy.
- Add half and half gradually: Pour it slowly while stirring constantly to prevent lumps and create a silky, creamy texture.
- Adjust the seasoning last: Taste the gravy before serving and adjust the salt and pepper, as the sausage and bacon can add varying levels of saltiness.
Paula Deen Sausage Gravy
