Easily Upgrade Canned Sausage Gravy With Just A Few Ingredients - The Daily Meal (2024)

FAQs

Easily Upgrade Canned Sausage Gravy With Just A Few Ingredients - The Daily Meal? ›

Add Spices To Boost The Flavor

Because this particular issue can't be corrected in store-bought gravy, the strong herbaceous notes of chicken base can work to overpower that pasty flavor. Chicken base, which is a type of concentrated bouillon, can improve your canned sausage gravy instantly.

For an additional kick, add a pinch or two of red pepper flakes along with the seasonings. Onions/Garlic can be sautéed with the sausage as well. If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

WATER, PORK, SOYBEAN OIL, BLEACHED ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED CORNSTARCH, 2% OR LESS OF SALT, SUGAR, DIPOTASSIUM PHOSPHATE, SODIUM CASEINATE, SODIUM STEAROYL LACTYLATE, MALTODEXTRIN, SPICE, DISODIUM GUANYLATE, DISODIUM ...

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

A classic sausage gravy recipe starts with a velvety bechamel-based sauce that is infused with bits of browned breakfast meat, spices, and plenty of black pepper. Most often, it's served on fluffy, warm biscuits, but it's also delicious on waffles, grits, hash browns, and even mashed potatoes.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Chefs and home cooks often use pan drippings and other cooking liquids, such as chicken broth, wine, or milk, to thicken and flavor the gravy.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.

What's the difference between country gravy and sausage gravy? ›

The main difference is that country gravy does not have sausage. Country gravy uses butter to make its roux, while sausage gravy uses the rendered fat from the meat, cooked with flour, to thicken the gravy. Check out Ree Drummond's recipe for country gravy which she serves alongside chicken fried steak.

Southern Style Biscuit and Sausage Gravy

It is best served over flaky homemade biscuits, soaking up all of that delicious gravy. For those who are less familiar with the different 'types' of gravy, this is different from brown gravy, which is usually served over turkey and mashed potatoes during holiday dinners.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.

It is possible to thicken gravy without flour or cornstarch, and it's as simple as keeping it on the heat. When gravy is left to simmer or reduce, it naturally thickens, so be patient with your gravy. One downside to reducing gravy, though, is that it can become too salty.