Our Homemade Chicken Sausage Gravy is a lighter twist on a traditional sausage gravy. By substituting pork sausage for chicken sausage we're left with a lighter variation that is still a hearty, rich breakfast staple. Let's make some gravy!
Serve this Chicken Sausage Gravy with a batch of our Furikake Biscuits!
Why You'll Love This Recipe
- A Healthier Choice: With this recipe you get to skip out on a lot of the fat with the leaner chicken sausage, without compromising on flavor.
- Versatility: This recipe is great for both breakfast or dinner. It goes just as well on top of a pile of mashed potatoes as it does on a fluffy biscuit.
To make this homemade Chicken Sausage Gravy you'll need the ingredients pictured below.
- Lean Chicken Sausage
- Chili Flake
check the recipe card for amounts and step by step walkthrough.
How To Make Chicken Sausage Gravy
Always start by gathering and prepping all your ingredients. Remove the chicken sausage from it's casing if it has any and measure out the milk and flour.
Step 1: Start by adding some oil to a hot pan and add in the chicken sausage. We're looking to get some caramelization on the chicken sausage. You'll also have some stick to the bottom of the pan and start to brown if you're using a stainless steel sauté pan. Don't worry, that's what we call fond, and fond is flavor.
Step 2: As the sausage starts to almost cook through, add in the chili flake and garlic. Mix the garlic and chili flake in to incorporate, and as soon as that garlic becomes fragrant, you're ready to move on.
To help release the fond from the bottom of the pan just add a little water to the sauté pan and it will scrape right off with a spoon. We want the fond to be nice and brown, not burnt.
Step 3: Now for the roux. Sprinkle the flour all over the chicken sausage in the sauté pan. As you mix it in you'll notice it will start to get pasty on the chicken and on the bottom of the pan. Now you can add in the milk.
Step 4: Add the milk and incorporate into the sauté pan in 2-3 stages. We want the milk to be room temperature, you can either leave it out on the counter to warm or microwave it for a few seconds at a time until you reach room temperature.
To make sure we get a nice smooth gravy without any lumps, incorporate the milk in 2-3 stages.
Step 5: Add a whole sprig of thyme into the gravy. We're going to remove it later so don't break it up into pieces, we just want to let that flavor steep throughout the gravy. Gently simmer the gravy for about 15 minutes, this makes sure that the flour taste cooks out of the roux.
Step 6: After simmering with constant movement for about 15 minutes, remove the thyme and you can season with salt and pepper to taste. We're looking for a for a thicker consistency but if you get too thick you can always add in a little milk. You should be able to scrape the bottom of the pan and see the gravy gently cover the opened space.
Finish off the gravy with a little fresh chives and you're good to plate up!
For a step by step walkthrough see the video at the end of the post.
Tools for this Recipe
Here are some kitchen tools we used to make our Chicken Sausage Gravy:
Tips and Variations
- Less Spicy: If you prefer pops of heat rather than an overall spicy gravy, add in the chili flake just before serving. When we add it earlier in the process the heat incorporates throughout. If it is still too spicy, you can just omit the chili flake completely.
- More Spicy: Opt for a spicy chicken sausage for even more added kick or add in a little cayenne pepper to the mix.
- Make it your own: All recipes are open to interpretation and we encourage you to experiment. Maybe add in some chopped onions or diced bell pepper for an even heartier gravy. Or maybe experiment with different herbs other than thyme.
How to Store Chicken Sausage Gravy
This is best served immediately but can be stored up to 2 days in the refrigerator. Allow the gravy to cool before storing.
Watch the Recipe Video
Watch the step by step video here on how to make this Chicken Sausage Gravy!
Our Homemade Chicken Sausage Gravy is a lighter twist on a traditional sausage gravy. By substituting pork sausage for chicken sausage we're left with a lighter variation that is still hearty, rich breakfast staple. Let's make some gravy!
- 1 pound chicken sausage
- ¼ cup all-purpose flour
- 2 cups milk, room temperature
- 1 garlic clove
- ¼ teaspoon chili flake
- 1 sprig of thyme
- chopped chives
- In a hot sauté pan add 1-2 tablespoons of oil and add in the chicken sausage. We want the chicken to caramelize and a fond to form on the bottom of the pan.
- When chicken is almost cooked through, add in the chili flake and sliced garlic to the pan and incorporate.
- Once the garlic becomes fragrant, sprinkle the flour over the chicken sausage and cook for another minute. You'll notice the chicken and the pan will become a little pasty.
- Now add the room temperature milk. To insure we don't come out with a lumpy gravy, add the milk into 2-3 stages mixing it well each time.
- Add the sprig of thyme into the pan and keep mixing the gravy over a simmer for about 15 minutes. This allows all the thyme flavor to transfer to the gravy and the flour taste will cook out.
- Once you reach a nice gravy consistency, add salt and pepper to taste and add in chopped chives.
- You're ready to plate it up. This goes perfectly with a freshly baked biscuit.
- If you use a stainless steel pan, fond will stick to it. To help release the fond from the pan, add a little water to the pan and it will easily scrape off and add a ton of flavor to the dish.
- If your gravy gets too thick toward the end just add in a little more milk and incorporate.
- Prep Time: 5
- Cook Time: 30