What To Know
- For those who cherish the comforting warmth of sausage gravy but crave the convenience of meal prepping, this guide will unveil the secrets to preparing and storing this breakfast staple ahead of time.
- Place the frozen or refrigerated gravy in a saucepan over low heat.
- Use a whisk to break up any lumps as you add the milk.
Can sausage gravy be made ahead of time? The answer is a resounding yes! For those who cherish the comforting warmth of sausage gravy but crave the convenience of meal prepping, this guide will unveil the secrets to preparing and storing this breakfast staple ahead of time.
The Art of Preparing Sausage Gravy in Advance
1. Gather Your Ingredients:
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups milk
- Salt and pepper to taste
2. Cook the Sausage:
- Brown the sausage in a skillet over medium heat, breaking it into small crumbles.
- Drain off any excess grease.
3. Make the Roux:
- Sprinkle the flour over the cooked sausage and stir to combine.
- Cook for 2-3 minutes, or until the mixture turns a light golden brown.
4. Add the Milk:
- Gradually whisk in the milk until the mixture is smooth and free of lumps.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
Storing Sausage Gravy for Future Indulgence
1. Refrigerate for Short-Term Storage:
- Allow the gravy to cool completely.
- Transfer to an airtight container and refrigerate for up to 3 days.
2. Freeze for Long-Term Storage:
- Let the gravy cool completely.
- Freeze in an airtight freezer-safe container for up to 3 months.
Reheating Your Sausage Gravy Masterpiece
1. Microwave Reheating:
- Remove the desired amount of gravy from the refrigerator or freezer.
- Place in a microwave-safe bowl and heat for 30-60 seconds, or until warmed through.
2. Stovetop Reheating:
- Place the frozen or refrigerated gravy in a saucepan over low heat.
- Stir frequently until warmed through.
Serving Suggestions for Your Make-Ahead Delight
- Smother it over fluffy buttermilk biscuits
- Drizzle it atop crispy hash browns
- Pair it with savory waffles
- Enhance the flavor of breakfast burritos
Tips for Perfect Sausage Gravy
- Use a heavy-bottomed skillet to prevent burning.
- Don’t overcook the roux, as it can become bitter.
- Add a touch of cayenne pepper for a subtle kick.
- For a creamier gravy, use half-and-half or heavy cream instead of milk.
Troubleshooting Common Sausage Gravy Issues
1. Gravy is Too Thick:
- Add more milk and whisk until desired consistency is reached.
2. Gravy is Too Thin:
- Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Add to the gravy and whisk until thickened.
3. Gravy is Lumpy:
- Use a whisk to break up any lumps as you add the milk.
- Strain the gravy through a fine-mesh sieve if necessary.
Frequently Asked Questions:
Q: Can I use ground pork instead of breakfast sausage?
A: Yes, but the flavor will be slightly different.
Q: Can I make sausage gravy without flour?
A: Yes, but it will not be as thick. Use cornstarch as a substitute.
Q: How long can I store sausage gravy in the refrigerator?
A: Up to 3 days.
Q: Can I freeze sausage gravy with biscuits?
A: Yes, but the biscuits will become soggy when reheated. Freeze the gravy separately.
Q: What is the best way to reheat sausage gravy?
A: Stovetop reheating is recommended for the most even heating.
