Sausage Gravy in the Crockpot
Sausage gravy in the crockpot gives you a thick, peppery breakfast gravy that stays hot while you bake the biscuits. The slow cooker holds it at the right temperature for a whole brunch, so no one is stuck at the stove stirring.
8
servings15
minutes3
hoursBreakfast sausage is browned, then simmered with a flour roux and milk in the slow cooker until thick. Black pepper gives it the classic bite.
Ingredients
1.5 lb bulk breakfast sausage (mild or hot)
1/2 cup all-purpose flour
4 tablespoons unsalted butter
5 cups whole milk, divided
1 cup low-sodium chicken broth
1 1/2 teaspoons coarse black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried sage
pinch of cayenne (optional)
8 to 10 split biscuits, warm
Directions
- Brown the sausage in a large skillet over medium-high heat for 8 to 10 minutes, breaking it up. It must reach 160 degrees F and show no pink.
- Do not drain the fat. Sprinkle the flour over the sausage and stir for 2 minutes until it coats and smells toasty.
- Scrape the sausage mixture into a 4 to 6-quart slow cooker.
- Add the butter, pepper, salt, garlic powder, onion powder, sage and cayenne if using.
- Slowly pour in 3 cups of milk and the broth, whisking so no lumps form.
- Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 1.5 hours, whisking every 30 to 45 minutes.
- Stir in 1 more cup of milk and cook 20 minutes. Add the last cup only if the gravy is too thick.
- Taste and add pepper or salt as needed.
- Switch to WARM and spoon over split biscuits.
Notes
- Use hot sausage for a spicy gravy. The gravy thickens as it sits, so loosen it with milk. Leftover gravy keeps 4 days in the fridge and reheats in a saucepan with a splash of milk. It freezes for 2 months, but whisk well after thawing.
Why sausage gravy works in a slow cooker
Sausage gravy is easy to scorch on the stove if you stop stirring, and it thickens fast as it sits. A slow cooker gives it low, even heat and holds it warm for hours, so you can serve brunch at your own pace without a pan to babysit. It is also a smart way to feed a crowd. Biscuits come out of the oven in batches, and the gravy sits ready in the pot, so people can serve themselves as they wake up instead of waiting for one person at the stove.
The sausage fat is the heart of the gravy. Cooking the flour in that fat first gives a nutty, toasted base, and the milk then builds into a smooth, thick sauce that clings to a biscuit instead of running off the plate.
Ingredient notes for biscuit gravy
Bulk breakfast sausage: Choose a pork sausage with some fat, because lean turkey sausage lacks the fat needed to make the roux. Sage-heavy sausage gives the most classic taste. If your sausage is very lean, add an extra tablespoon of butter to the pan so there is enough fat to carry the flour. Without it, the roux can taste dry.
Flour: Plain all-purpose flour is all you need. Cook it with the sausage for a full two minutes to avoid a raw flour taste.
Whole milk: It gives the gravy its creamy texture. Two percent works, but the gravy will be thinner and less rich.
Black pepper: Use plenty and grind it coarse. Peppery is the point of this gravy.
Chicken broth: A little adds depth and keeps the gravy from becoming too heavy.
Tips for smooth, thick gravy
Whisk in the milk slowly: The most common mistake is dumping cold milk in all at once. It makes lumps. Pour a little at a time while whisking. Use a flat whisk if you have one. It reaches the corners of the crock, where the flour can settle and form lumps.
Whisk as it cooks: The gravy near the sides thickens first. Whisking every half hour keeps it smooth and even.
Hold it loose: Gravy tightens on WARM. Keep extra milk nearby to thin it so it stays pourable. If the gravy ever breaks or looks oily, whisk in a splash of cold milk and it comes back together.
Swaps and variations
For a lighter gravy, use turkey sausage with a tablespoon of extra butter, and two percent milk. Chorizo gives a spicy twist, and you can add sauteed mushrooms or diced peppers. A spoonful of hot sauce on top adds heat for those who want it. Maple breakfast sausage makes a sweeter gravy that goes well with a fried egg on the side.
Do not use plant milk in this recipe unless it is unsweetened and thick, since thin oat or almond milk will not set the gravy.
What to serve with it
Spoon the gravy over split buttermilk biscuits, and add scrambled or fried eggs, crisp bacon, fried potatoes and fresh fruit. For a buffet, set the slow cooker next to the biscuits with a ladle and plenty of black pepper. A handful of chopped chives or a few dashes of hot sauce on top also work nicely.
Storing and reheating
Store leftover gravy in the fridge for up to 4 days. It sets firm when cold, which is normal.
Reheat in a saucepan over low heat with a splash of milk, whisking until smooth. Freeze in a sealed container for up to 2 months, then thaw in the fridge and whisk well. Always rewarm it gently, because a hard boil can scorch the milk at the bottom of the pan.
Sausage Gravy in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours
- Servings: 8 servings
- Ingredients: 12, led by bulk breakfast sausage (mild or hot), all-purpose flour, unsalted butter, whole milk
Tips for Sausage Gravy in the Crockpot
Use hot sausage for a spicy gravy. The gravy thickens as it sits, so loosen it with milk. Leftover gravy keeps 4 days in the fridge and reheats in a saucepan with a splash of milk. It freezes for 2 months, but whisk well after thawing.
Sausage Gravy in the Crockpot FAQ
How long does Sausage Gravy in the Crockpot take?
Sausage Gravy in the Crockpot takes 3 hours of cooking after 15 minutes of prep.
How many people does Sausage Gravy in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Sausage Gravy in the Crockpot?
12 ingredients, led by bulk breakfast sausage (mild or hot), all-purpose flour, unsalted butter, whole milk. Amounts are in the recipe card above.
