Garlic Pepper Sausage Gravy
Rich, peppery sausage gravy with garlic seasoning. Uses McCormick white gravy mix, whole milk, and Back of the Yards garlic-pepper rub.
This discovery rivals the marriage of Peanut Butter and Chocolate. Growing up in the South, I've been searching long and hard for a good Sausage Gravy recipe. One morning, just tinkering with my Spice House Collection I tried this and ... WOW. Follow this recipe to the letter and you will be blown away at how good it is. ENJOY!
Submitted by: Jeff H from Geneva, IL
Yield: 3-4
- Brown sausage and do not drain the fat. The fat adds major flavor and body to the gravy.
- Whisk gravy powder into milk, add the sausage and garlic-pepper rub, and heat until just below boiling.
- Adjust seasoning to taste, let the gravy rest 2 to 3 minutes, then serve over biscuits or toast.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is garlic pepper sausage gravy?
It is a creamy, savory gravy made from white gravy mix, browned sausage with its fat, whole milk, and a garlic-pepper butchers rub for bold flavor. It is served warm over biscuits or toast.
Do I need to drain the sausage fat?
No. Keep the fat in the pan. The fat mixes with the gravy and gives richness and texture. If you use very lean sausage, add a tablespoon of butter or oil to replace lost fat.
Can I use a different sausage or meat?
Yes. Traditional pork breakfast sausage works best for flavor. Turkey or plant-based sausages can be used, but expect less fat and a milder taste. Add butter or adjust seasoning if needed.
What milk can I use instead of whole milk?
You can use 2% or half-and-half for creamier results. Skim will make the gravy thinner. Non-dairy milks may change taste and texture, so add a little extra thickener if needed.
How do I fix gravy that is too thin or too thick?
If too thin, simmer gently to reduce, or whisk in a small slurry of cornstarch and cold water until it thickens. If too thick, stir in warm milk a tablespoon at a time until you reach the right consistency.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Reheat slowly in a skillet over low heat, stirring and adding a splash of milk to restore creaminess. Freeze up to 1 to 2 months and thaw overnight before reheating.
Is this gravy gluten-free?
Most store white gravy mixes contain wheat flour, so they are not gluten-free. To make a gluten-free version, use a certified gluten-free gravy mix or make a roux with a gluten-free flour or cornstarch.
What are good ways to serve or customize this gravy?
Serve it over warm biscuits, toast, fried potatoes, or mashed potatoes. Boost heat with cayenne or hot sauce, add chopped herbs for brightness, or stir in a bit of cheese for richness.
What is garlic pepper sausage gravy?
It is a creamy, savory gravy made from white gravy mix, browned sausage with its fat, whole milk, and a garlic-pepper butchers rub for bold flavor. It is served warm over biscuits or toast.
Do I need to drain the sausage fat?
No. Keep the fat in the pan. The fat mixes with the gravy and gives richness and texture. If you use very lean sausage, add a tablespoon of butter or oil to replace lost fat.
Can I use a different sausage or meat?
Yes. Traditional pork breakfast sausage works best for flavor. Turkey or plant-based sausages can be used, but expect less fat and a milder taste. Add butter or adjust seasoning if needed.
What milk can I use instead of whole milk?
You can use 2% or half-and-half for creamier results. Skim will make the gravy thinner. Non-dairy milks may change taste and texture, so add a little extra thickener if needed.
How do I fix gravy that is too thin or too thick?
If too thin, simmer gently to reduce, or whisk in a small slurry of cornstarch and cold water until it thickens. If too thick, stir in warm milk a tablespoon at a time until you reach the right consistency.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Reheat slowly in a skillet over low heat, stirring and adding a splash of milk to restore creaminess. Freeze up to 1 to 2 months and thaw overnight before reheating.
Is this gravy gluten-free?
Most store white gravy mixes contain wheat flour, so they are not gluten-free. To make a gluten-free version, use a certified gluten-free gravy mix or make a roux with a gluten-free flour or cornstarch.
What are good ways to serve or customize this gravy?
Serve it over warm biscuits, toast, fried potatoes, or mashed potatoes. Boost heat with cayenne or hot sauce, add chopped herbs for brightness, or stir in a bit of cheese for richness.
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