Savory Grilled Sausage Links with Creamy Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs8gram
Fat35gram
Protein18gram
Ingredients
- Sausage links (pork or beef) - choose fresh, well-packed sausages with no discoloration and a firm texture6 pieces
- Olive oil - extra virgin works well for grilling1 tbsp
- Butter - unsalted is preferred for gravy30 g
- All-purpose flour - for thickening gravy2 tbsp
- Milk - whole or 2% for a creamy gravy350 ml
- Salt - adjust to tasteto taste n/a
- Black pepper - freshly ground is bestto taste n/a
- Onion powder (optional) - adds depth to gravy1/2 tsp
This recipe guides you through grilling juicy sausage links to perfect doneness and creating a rich, creamy homemade gravy to enjoy alongside. Using common ingredients and straightforward steps, even beginner cooks can confidently deliver a tasty dish perfect for any casual meal. The total estimated cost of ingredients is around $10 USD, €9, £8, and ₹750. The dish provides approximately 450 kcal per serving, is suitable for a standard diet, easy in complexity, and takes about 25 minutes total to prepare and cook.
Preparation instructions
Preheat your grill or grill pan
1Heat your grill to medium heat (approximately 190-205°C or 375-400°F). This ensures sausages cook evenly without burning the exterior.
Prepare the sausages for grilling
2Lightly brush sausage links with olive oil to prevent sticking and enhance browning.
Grill the sausages
3Place sausages on the preheated grill. Cook for about 12-15 minutes, turning every 3-4 minutes to brown all sides evenly. Use a meat thermometer to check internal temperature; sausages are safe to eat when reaching 71°C (160°F). Avoid cross-contamination by using clean utensils and plates.
Prepare the gravy base
4While sausages grill, melt butter in a saucepan over medium heat. Add flour to make a roux, stirring continuously for about 1-2 minutes until the mixture turns a light golden color. This removes the raw flour taste and forms a smooth base.
Add milk and seasonings
5Slowly whisk in milk into the roux to avoid lumps. Add salt, pepper, and onion powder if using. Continue stirring until gravy thickens, about 5-7 minutes. Adjust seasoning to taste.
Serve and enjoy
6Once sausages reach the safe internal temperature, remove from grill and let rest for 3 minutes. Serve sausages hot with the creamy gravy poured over or on the side.
Cooking Tips
-If you don’t have a grill, you can cook sausages in a skillet over medium heat, turning frequently until cooked through.
-For a richer gravy, replace 50 ml of milk with cream.
-Always use a clean meat thermometer to check sausage doneness to ensure they are safe to eat.
-Avoid piercing the sausages while grilling to keep their juices inside, resulting in a juicier bite.
Equipment Needed
- Grill or grill pan
- Meat thermometer
- Saucepan
- Whisk or spoon
- Tongs
- Cooking brush (for oil)
Grocery Shopping List
- [ ] Sausage links (pork or beef) (~$5): Choose fresh sausages, vibrant in color, without any unpleasant odor.
- [ ] Olive oil (~$0.50): Use extra virgin for better flavor.
- [ ] Unsalted butter (~$0.50): Prefer unsalted for controlled seasoning.
- [ ] All-purpose flour (~$0.20): Needed for thickening the gravy.
- [ ] Milk (~$1.00): Whole or 2% milk makes the gravy creamier.
- [ ] Salt and black pepper (pantry staples): Use fresh black pepper for best flavor.
- [ ] Onion powder (~$0.30, optional): Adds nice flavor depth.
Total Approximate Cost: $7.50
FAQ
How do I know when the sausages are fully cooked?
Use a meat thermometer and ensure the internal temperature of the sausages reaches 71°C (160°F). The sausages should also be firm to touch and no longer pink inside.
Can I use other types of sausages?
Yes, you can use chicken or turkey sausages, but check their recommended cooking temperatures and times as they may differ.
Is it necessary to use a grill?
No, you can cook the sausages in a skillet or oven if you don’t have a grill. Just adjust the cooking method accordingly.
How do I avoid cross-contamination when handling raw sausage?
Use separate utensils and plates for raw and cooked meats, wash your hands, and clean surfaces and tools promptly after contact with raw sausage.