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Sausage Gravy in a cast iron pan
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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.
Course Breakfast
Cuisine American
Keyword how to make sausage gravy, sausage gravy, sausage gravy recipe, smoked sausage gravy
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 6 people
Calories 359kcal
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