Delicious Homemade Fried Sausage Links with Creamy Gravy
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat35gram
Protein20gram
Ingredients
- Sausage links (fresh, raw)6 pieces
- Cooking oil (vegetable or canola)1 tbsp
- Unsalted butter2 tbsp
- All-purpose flour2 tbsp
- Milk (whole or 2%)1.5 cups
- Salt0.5 tsp
- Black pepper (freshly ground)0.25 tsp
- Onion powder (optional)0.25 tsp
Enjoy a classic comfort food with this easy recipe for fried sausage links with creamy gravy. Perfect for breakfast or dinner, this dish combines savory sausage flavors with rich, homemade gravy. The total ingredient cost is approximately $5 (about €4.50, £4, ₹400). Each serving has about 450 kcal, making it a satisfying meal. Suitable for standard diets, the recipe is easy to prepare and takes about 30 minutes total.
Preparation instructions
Heat the oil and fry the sausage links
1Place a large skillet over medium heat and add 1 tablespoon of cooking oil. Once hot, add the 6 sausage links. Fry for about 12-15 minutes, turning frequently to brown evenly on all sides. The sausages are cooked safely when they reach an internal temperature of 160°F (71°C). Use a meat thermometer to check this. Cooking slowly ensures juicy sausages without bursting the casings.
Remove sausages and keep warm
2Once sausages are done, remove them from the skillet and keep warm on a plate covered loosely with foil while you prepare the gravy. This resting also redistributes juices inside the sausages.
Make the gravy roux
3In the same skillet with the leftover fat and pan drippings, add 2 tablespoons of unsalted butter. Stir and let it melt over medium heat. Sprinkle 2 tablespoons of all-purpose flour into the melted butter and whisk continuously for about 1-2 minutes. This creates a roux which will thicken your gravy and remove the raw flour taste.
Add milk and season
4Gradually pour in 1.5 cups of milk while whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 5-7 minutes until the gravy thickens. Season with 0.5 teaspoon salt, 0.25 teaspoon freshly ground black pepper, and optionally 0.25 teaspoon onion powder. Taste the gravy and adjust salt or pepper as needed.
Serve the sausages with gravy
5Return the fried sausage links to the skillet with the gravy to warm them together if desired, about 2 minutes. Serve hot on plates with generous pouring of creamy gravy over the sausages. Enjoy!
Cooking Tips
-Always use a digital meat thermometer to ensure sausages reach the safe internal temp of 160°F (71°C) to prevent foodborne illness.
-Avoid cross-contamination by washing hands and utensils thoroughly after handling raw sausage meat.
-You can substitute milk for a non-dairy alternative like almond or oat milk, but use unsweetened and plain versions to keep gravy savory.
-For extra flavor, add a pinch of crushed red pepper or fresh herbs such as thyme or sage to the gravy.
Equipment Needed
- Large skillet or frying pan
- Spatula or tongs
- Whisk
- Meat thermometer
- Measuring spoons and cups
- Plate for resting sausages
Grocery Shopping List
- [ ] Sausage links (6 pieces): Approx $3.50 (choose fresh, uncased or natural casing sausages for best texture)
- [ ] Cooking oil (vegetable or canola): Approx $0.10 (choose neutral oils with high smoke point)
- [ ] Unsalted butter (2 tbsp): Approx $0.30 (unsalted to control salt in gravy)
- [ ] All-purpose flour (2 tbsp): Approx $0.05 (regular all-purpose flour works best for thickening gravy)
- [ ] Milk (1.5 cups): Approx $0.50 (whole milk provides creamier gravy, but 2% works well too)
- [ ] Salt, black pepper, onion powder (to taste): Approx $0.10 combined
Total estimated cost: $4.55
FAQ
How do I know when the sausage links are fully cooked?
Use a meat thermometer and ensure the internal temperature of each sausage reaches 160°F (71°C) for pork or beef sausages. This ensures they are safe to eat.
Can I use pre-cooked or smoked sausage links for this recipe?
Yes, if you use pre-cooked or smoked sausages, shorten the cooking time just to heat them through and brown the outside, about 5-7 minutes.
How do I prevent the gravy from getting lumps?
Whisk constantly when adding milk gradually to the roux, and keep the heat at medium to avoid rapid boiling that can cause lumps.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy ahead and reheat it gently on low heat, adding a splash of milk if it becomes too thick.