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italian sausage gravy

(1 rating)
Recipe by
duonyte x
Villa Park, IL

This is adapted from a recipe on the Tasting Table website. This recipe uses Italian sausage instead of the more usual breakfast sausage, and I think it is a nice twist on the dish.I usually do not add salt, as most sausage is sufficiently salted, but add to your taste. I've never seen fresh herbs on sausage gravy, but I really like how it enhances the flavor.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For italian sausage gravy

  • 1 Tbsp
    vegetable oil
  • 2/3 lb
    italian sausage, no casings
  • 1/4 c
    all-purpose flour (rice flour works, too)
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    kosher salt (optional)
  • 1/4 tsp
    ground black pepper
  • 2 1/4 c
  • 8
  • chopped fresh herbs (parsley or thyme, optional)

How To Make italian sausage gravy

  • 1
    Make your biscuits. While they bake, heat oil in a skillet. Crumble in the sausage and brown, breaking it up into small pieces.
  • 2
    Cook until it's browned and fully cooked. Sprinkle with the flour and stir until the flour is fully incorporated, a minute or so. Sprinkle with the garlic powder, salt (if using), and pepper.
  • 3
    Slowly add the milk, stirring. Cook on medium high heat until it's bubbling and thickened, stirring to keep it from sticking.
  • 4
    Split each biscuit and put two biscuits (four halves) per serving on each plate. Cover with the gravy. Sprinkle with fresh herbs - not traditional, but I find it adds a pop of flavor, especially fresh thyme.

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