How Does Paula Deen Make Her Famous Sausage Gravy?

Paula Deen’s sausage gravy is a beloved Southern comfort food classic. Thick, rich, and savory, this gravy is the perfect topping for flaky biscuits, eggs, hashbrowns, or just about anything else you can think of. But what makes Paula’s version so special? Let’s take a closer look at how the Queen of Southern Cuisine makes her famous sausage gravy.

The Key Ingredients

The foundation of any great sausage gravy is, of course, the sausage. Paula specifies using 1 pound of ground sausage. For the best flavor, she recommends a spicy pork sausage. Andouille or chorizo would be great options. If you want something more mild, a basic breakfast sausage will also work well.

In addition to the sausage, Paula’s recipe calls for 4 slices of thick-cut bacon chopped. The bacon adds a smoky, salty flavor and crispy texture that takes the gravy to the next level. An onion and two cloves of garlic provide aromatic flavor.

For thickening, Paula uses all-purpose flour along with half-and-half or whole milk. Butter is also stirred in at the end for extra richness. Simple pantry staples like black pepper, salt, and sometimes a dash of cayenne round out the seasoning.

Cook the Sausage and Aromatics

The first step is cooking the sausage, bacon, onion, and garlic together in a large skillet over medium-high heat. Paula lets this mixture cook for about 8-10 minutes, until the sausage is completely browned and crumbled.

Cooking the meat slowly allows the fat to render and the flavors to meld together. Be sure to break up any large chunks of sausage as it cooks so that it incorporates well into the gravy later on.

Make a Roux

Once the sausage is cooked, Paula drains off most of the grease. But she leaves a bit behind in the pan along with the browned bits on the bottom. This flavorful residue will add depth to the gravy.

Next, Paula sprinkles the all-purpose flour over the sausage mixture. She cooks this flour-fat mixture known as a roux, for 2-3 minutes while stirring constantly.

The roux thickens the gravy and also imparts a subtly nutty flavor. Cook the flour just until it loses its raw taste and achieves a tan color. Be careful not to let it burn.

Gradually Add the Liquid

After the roux has cooked, it’s time to start adding the liquid. Paula slowly pours in 2 cups of half-and-half or whole milk while whisking continuously to prevent lumps.

Adding the liquid gradually gives the flour time to thicken it properly. Bring the mixture to a gentle simmer and let it bubble for 3-4 minutes as it thickens up.

If the gravy seems too thick, splash in a bit more milk as needed until you achieve the desired creamy, coat-the-back-of-a-spoon consistency.

Finish with Butter and Seasonings

Once the gravy has simmered and thickened, Paula removes it from the heat and adds a few final flavor boosters. She stirs in 2 tablespoons of butter, which contributes richness and a velvety texture.

For seasoning, Paula adds 1 teaspoon of salt and 2 teaspoons of black pepper. Sometimes she also throws in a pinch of cayenne pepper for a touch of heat. Taste the gravy and adjust the seasonings to your preferences.

And that’s it! Paula’s simple yet flavorful method results in the quintessential Southern sausage gravy. Laden with savory sausage flavor and speckled with crispy bacon bits, this soul-warming gravy is an indulgent delight.

Pour it over flaky biscuits, baked potatoes, eggs, breakfast meats, or grits. Or just eat it with a spoon – no judgement! Leftover gravy can be stored in the fridge for 3-4 days and reheated gently on the stovetop or in the microwave.

Now that you know how Paula Deen makes her famous sausage gravy, try whipping up a batch for your next weekend brunch or hearty breakfast. Your biscuits will never feel lonely again!

Tips for Making Perfect Sausage Gravy

Looking to master Paula’s sausage gravy recipe? Here are some handy tips and tricks:

• Use high quality, flavorful sausage. The better the sausage, the better the gravy.

• Cook the sausage slowly over medium heat to render the fat fully.

• Chop or crumble the sausage into very small pieces as it cooks. This helps it integrate smoothly into the gravy.

• Cook the roux just until it turns tan. Overcooked roux will taste bitter.

• Whisk constantly when adding the milk to prevent lumps.

• Simmer the gravy gently after adding milk to allow it to thicken properly.

• Add extra milk if the gravy gets too thick. It should coat the back of a spoon.

• Season carefully. Start with a little salt and pepper and adjust to taste.

• Stir the butter in at the end for richness and sheen.

• Garnish with extra crumbled sausage, crispy bacon bits, chopped parsley, etc.

Follow these tips and you’ll be a sausage gravy expert in no time!

Variations on Paula Deen’s Sausage Gravy

While Paula’s classic recipe is tough to beat, there are plenty of ways to put your own spin on sausage gravy:

• Use chicken sausage or turkey sausage for a lighter version.

• Add shredded cheddar cheese and chopped jalapeños for a cheesy, spicy kick.

• Stir in a few splashes of hot sauce for some extra heat.

• Swap out the half-and-half for whole milk or heavy cream.

• Mix in sautéed mushrooms, wilted spinach, or roasted veggies.

• Top with a fried egg, crumbled bacon, avocado, or fresh herbs.

• Make it vegetarian by using soy crumbles instead of sausage.

• For a Greek twist, add sun-dried tomatoes, feta, and basil.

• Garnish with chopped green onions, tomatoes, or chives.

The possibilities are endless! Play around with different add-ins to put your own creative spin on this Southern staple.

Frequently Asked Questions About Paula Deen’s Sausage Gravy

Here are answers to some common questions about making Paula Deen’s signature sausage gravy:

What type of sausage works best?

A fatty pork breakfast sausage works great. Andouille or chorizo add extra flavor. Mild or spicy bulk sausage both work.

Can I use turkey or chicken sausage?

Yes, but the flavor won’t be as rich. Add extra butter or bacon grease to compensate.

Is it better to use half-and-half or whole milk?

Either works fine. Half-and-half makes a richer, creamier gravy. Milk results in a lighter, more classic gravy.

What if my gravy is too thin?

Simmer it for a few more minutes to reduce and thicken. Or make a slurry with flour and cold milk and mix it in.

What if my gravy becomes too thick?

Thin it out with a bit more milk or cream. Add it slowly while whisking.

How can I make the gravy healthier?

Use reduced-fat milk and turkey or chicken sausage. Or skip the sausage entirely and use sautéed mushrooms instead.

Can I prepare the gravy ahead of time?

Absolutely. Make it 1-2 days in advance then reheat gently over low heat while stirring.

How long does leftover gravy last?

Properly stored gravy will keep for 3-4 days in the fridge. Reheat leftovers until steaming hot.

How do I reheat leftover gravy?

Reheat gently in a saucepan over low heat while stirring often. Or reheat individual portions in the microwave.

What foods pair well with sausage gravy?

Biscuits, eggs, breakfast meats, hash browns, grits, omelets, baked potatoes, chicken fried steak, toast, etc.

The Last Word on Paula Deen’s Sausage Gravy

With its savory, well-seasoned sausage flavor and luscious creamy texture, it’s no wonder Paula Deen’s sausage gravy recipe has attained cult-favorite status. This satisfying Southern specialty is the ultimate comfort food any time of day.

Whipping up a batch is easy with Paula’s simple, tried-and-true method. Cook the sausage low and slow, make a flavorful roux, add milk gradually, then finish with butter and black pepper. Customize it to your liking with mix-ins and toppings. Leftovers will keep for several days – if they last that long!

So next time you’re craving a hearty, stick-to-your