Slow Cooker Sausage Gravy - Recipes That Crock! (2024)

FAQs

What makes sausage gravy taste better? ›

What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.

Make a slurry.

Scoop out a bit of the cooking liquid, whisk in some flour, then whisk this slurry back into your pot and continue to simmer until the sauce thickens and the taste of raw flour is gone. You will need about 2 tablespoons of flour per cup of liquid in your recipe.

Trouble shooting your gravy: If your gravy turns out too thick, simply add more milk, small amounts at a time, continuing to stir, until gravy is the desired consistency.

The idea is the same as for the immersion circulator, except you'll instead fill the cooker's vessel with water and heat it up (in a multi-cooker, this would be using the slow-cooker setting). Then lower your vessel of gravy into the hot-water bath and leave it until dinnertime.

For an additional kick, add a pinch or two of red pepper flakes along with the seasonings. Onions/Garlic can be sautéed with the sausage as well. If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.

This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies. The common solution? Using a thickener.

Add the cornflour mix to the gravy and stir until it's combined. Cook on HIGH for about 15 minutes or until thickened.

Take the lid off

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.

How do you fix bland sausage gravy? ›

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Gravy's color can vary due to its base ingredients. White gravy often results from milk or cream-based liquids, combined with fats and thickeners like flour. Brown gravy typically comes from meat drippings that are browned, combined with broth or water and thickened using flour or cornstarch.

Cover and heat on high for 1 1/2 to 2 1/2 hours or on low for 5 to 8 hours. Serve warm as a topping for turkey, mashed potatoes and more! Thanksgiving isn't complete without the best gravy recipes.

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low.

Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor.