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Sausage Gravy in a cast iron pan
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4.67 from 3 votes

Smoked Sausage Gravy Recipe

Sausage Gravy starts by smoking the sausage, and then adding layers of flavor into the gravy for a savory jam-packed bite. This recipe provides is an easy way to add a ton of flavor to your favorite breakfast biscuits.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: how to make sausage gravy, sausage gravy, sausage gravy recipe, smoked sausage gravy
Servings: 6 people
Author: Mary Cressler | Vindulge
Cost: $15.00

Ingredients

  • 1 pound ground sausage Use a hot breakfast or Italian for added flavor.
  • 2 tablespoons Ultimate Dry Rub
  • ½ teaspoon red chili pepper flakes
  • ½ teaspoon salt While there is salt in the dry rub, we found a little extra helps with flavor. You can leave this out if you are sensitive to salt.
  • 2 tablespoons unsalted butter
  • ¼ cup flour Use the same ratio for gluten free 1:1 flour.
  • 3 cups whole milk

Instructions

  • Prep Smoker: Preheat the smoker to 225 degrees Fahrenheit (F) using fruit wood.
  • Smoke Sausage: Place the sausage in a 10-inch cast iron pan, and place on the smoker. Smoke for 45 minutes until the internal temperature of the larger chunks read 160 degrees F.
  • Add Seasonings: On a stove top over medium heat, break up the sausage with a spoon and add the salt, pepper, red chili pepper, and seasoning. Stir to incorporate. We use our ultimate dry rub which is sweet and savory. We do this for about 2 minutes.
  • Make Roux (with Sausage): Add the butter and flour. Stir to incorporate the butter and flour with the sausage. Stir for about 2 minutes or until the butter is melted and the flour coats the sausage.
  • Add Milk: Pour the milk into the pan and bring to a slow simmer, stirring constantly. The simmering will help the roux activate and thicken the milk. Stir for 10 minutes or until the gravy is a thick and bubbly consistency. If you don’t stir often, the milk can scorch on the base of the pan giving an unpleasant flavor and texture.
  • Serve: Turn off the heat and serve on top of breakfast biscuits (or other items)

Notes

Optional Toppings: Fresh chives, smoked paprika, or cayenne for more heat.
This is a great recipe to top on biscuits. We reference a few of our favorite biscuit recipes in the article.
You can also add these to roasted potatoes, or as an alternative to a Hollandaise sauce for benedicts.

Nutrition

Calories: 359kcal | Carbohydrates: 11g | Protein: 16g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 726mg | Potassium: 361mg | Fiber: 1g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg