Freezer-Friendly Sausage Gravy
340kcal
Ingredients
- 1 lb breakfast pork sausage mild or sage, 450 g
- 1/3 cup all-purpose flour 40 g
- 3 cups whole milk 720 ml, plus a splash for reheating
- 1/2 tsp salt or to taste
- 1 tsp black pepper freshly cracked
- 1/4 tsp red pepper flakes optional
Method
Make the gravy
- Crumble the sausage into a large skillet over medium heat. Cook 8 to 10 minutes, breaking it up, until well browned and cooked through to 160°F (71°C). Do not drain the fat.
- Sprinkle the flour over the sausage and stir. Cook 1 to 2 minutes so the raw flour taste cooks out.
- Slowly pour in the milk while stirring. Bring to a gentle simmer and cook 5 to 7 minutes, stirring often, until thick enough to coat a spoon. Season with salt, pepper and red pepper flakes. Leave it slightly thicker than you would serve it.
Freeze
- Spread the gravy in a shallow pan to cool quickly. Refrigerate it within 2 hours of cooking.
- Portion into freezer bags or containers, about 2/3 cup per serving. Press out the air, seal, label with the date and freeze flat. Use within 2 to 3 months for best quality.
Thaw and reheat
- Thaw overnight in the refrigerator. Warm in a saucepan over low heat with a splash of milk, whisking, until smooth and steaming hot to 165°F (74°C).
Notes
Whole milk freezes better than skim or 2%, which can separate. If the reheated gravy looks grainy, whisk hard and add milk 1 tablespoon at a time.
Fridge: 3 to 4 days. Freezer: 2 to 3 months for best quality.
Nutrition is an estimate based on the ingredients listed and will vary with the brands you use.