How to Make Sausage Gravy the Best in a Jar!

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How to Make Sausage Gravy the Best in a Jar!

Homemade Bangers and Mash with Herbs and Gravy

Ah, yes. The staple, classic gravy…A Thanksgiving mashed potatoes staple and not too unfamiliar with Christmas dinners either. Gravy can elevate any dish into warmer comfort food. Sausage gravy and turkey gravy are two of the most popular.

Homemade Bangers and Mash with Herbs and Gravy

But when it comes to how to make the best sausage gravy, it’s just as much a matter of preference as it is preparation. Sometimes one can come to love a certain twist and taste of food if it’s made right with the right homemade gravy recipe!

How to Make Gravy for the Best Sausage (or Any Other Roast!)

1.First off, it all starts with the right amount of flour or cornstarch (or gluten-free flour alternative).

Paired with the right amount of the other factors. And the right amount is as so:

1 cup gravy: 2 tablespoons of pan drippings and fat: 2 tablespoons of flour or cornstarch

Follow this rule and you’ll find that you’ll produce a rich and thick gravy in any portion. If you would like a thinner gravy, either start with one tablespoon each of pan drippings and starch or add more liquid to thin the gravy. It’s that simple.

Now, it gets more individualistic and culinary when it comes to mixing those above basic gravy ingredients into the gravy recipe.

2. Make the Roast, a.k.a. The Vital Pan Drippings & Fat. (Vegans & Vegetarians, Included!)

Closeup of two raw vegan meat sausage patties (Beyond Meat Beyond Burger) cooking on ceramic nonstick frying pan with oil grease spatula flipping

Fat is the necessary base for the gravy. When you cook a roast (whether it’s turkey, chicken, beef, or lamb) or a plant-based meat alternative for a vegan gravy, you should end up with plenty of browned drippings, browned bits, and fat from the roast or vegan gravy fat when it’s finished. Add some nice herbs to your roast for interesting flavor to your gravy.

If you have pan juices, but they haven’t browned at the bottom of the pan after the roast is done, you can put the empty pan back in the oven. Set the temp to 450 °F or 500°F and cook until the juices evaporate and begin to bubble and brown at the bottom of the pan.

3.Now, Collect the Pan Drippings and Complete the Gravy Recipe!

Close up shot of Beyond Burger browning
  • Remove all but 1/4 cup of fat from pan: Remove the roast from the roasting pan. Pour off all but 4 Tbsp of the fat in the pan. If you don’t have enough fat in the pan, add butter so that you have at least 4 Tbsp of fat in the pan.
  • Scrape up browned drippings: While the pan is still warm, scrape the bottom of the pan with a metal spatula to loosen any browned drippings that might be stuck to the bottom of the pan.
  • Place the pan on the stovetop on medium heat: If you are using a roasting pan that won’t work well on the stovetop, scrape up all of the drippings and fat and put it into a large shallow sauté pan.
  • Make cornstarch slurry: Dissolve 4 Tbsp of cornstarch in the minimum amount of water needed to make a thin paste – about 1/2 cup.
  • Pour the cornstarch slurry into the pan with drippings and use a wire whisk to blend into the drippings.  [If you used traditional or gluten-free flour: Sprinkle 4 tbsp flour onto the drippings. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Let the flour brown a bit if you want, before adding liquid in the next step. (You can also start with a slurry of flour and water if you want.)]
  • Whisk while slowly adding liquid: Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water). Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes). You will probably add about 3 to 4 cups of liquid altogether. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy. If the gravy isn’t thick enough, make more cornstarch slurry and whisk it into the pan.
  • Season to taste with salt and pepper and your homemade gravy is done! Set it into a canning jar until ready for pouring or to save the leftovers!

Here’s to happy eating with your best sausage gravy, turkey gravy, or whatever roasting option and meat (or plant-based meat alternative) you’re enjoying tonight!

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