Gravy Love Without the Salt: Irresistible Low Sodium Country Sausage Gravy!
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A Taste of Home: Low Sodium Country Sausage Gravy
There’s something heartwarming about Sunday morning breakfasts. For me, it’s a time that evokes memories of my mom’s cooking and the smell of biscuits and gravy wafting through the house. Growing up, biscuits and gravy were a Sunday morning staple in our home, and it’s a tradition I’ve cherished and passed on to my own family. However, with the need to reduce sodium in our diets, I had to find a way to enjoy this comforting dish without compromising on flavor. That’s how my low sodium country sausage gravy recipe came to be, and I’m excited to share it with you.
The Secret Ingredient: Low Sodium Breakfast Sausage
One of the key components to a delicious country gravy is the sausage. Traditional sausage is often high in sodium, but my low sodium breakfast sausage recipe is the perfect alternative. With a blend of spices that deliver a mild, yet savory flavor, this sausage forms the flavorful base for our gravy. If you prefer a bit more heat, you can always add extra crushed red pepper flakes or a dash of cayenne pepper to kick it up a notch.
Making the Gravy
Here’s how you can make a delicious low sodium country gravy using my sausage recipe:
Ingredients:
- 1 lb low sodium breakfast sausage
- ⅓ cup all-purpose flour
- 2-2 ½ cups low sodium milk
- Freshly ground black pepper to taste
Instructions:
- In a large skillet, cook the low sodium breakfast sausage over medium heat until it’s browned and crumbled.
- Sprinkle the flour over the cooked sausage and stir well to combine. Cook for about 1-2 minutes to remove the raw flour taste.
- Gradually add 2 cups of milk, stirring constantly to avoid lumps. If the gravy is too thick, add the remaining ½ cup of milk a little at a time until you reach your desired consistency.
- Continue to cook the gravy, stirring frequently, until it thickens. This usually takes about 5-10 minutes.
- Season with freshly ground black pepper to taste.
Perfect Pairings: Low Sodium Biscuits
Of course, no country gravy is complete without a biscuit to pour it over. My low sodium biscuit recipe pairs perfectly with this gravy. These biscuits are fluffy, tender, and the perfect vessel for soaking up all that delicious, creamy gravy.
Serving Suggestions:
- Classic Biscuits and Gravy: Split open a warm low sodium biscuit and ladle the country gravy generously over the top.
- Breakfast Casserole: Layer pieces of low sodium biscuit in a baking dish, pour the gravy over, and bake until bubbly for a comforting breakfast casserole.
- Gravy Over Potatoes: Pour the gravy over roasted or mashed potatoes for a hearty side dish.
- Gravy and Eggs: Serve the gravy over scrambled or fried eggs for a protein-packed breakfast.
A Trip Down Memory Lane
Every time I make this low sodium country sausage gravy, I’m transported back to my childhood kitchen, watching my mom whip up Sunday breakfast with love and care. Biscuits and gravy were a favorite among my kids when they were growing up, and this low sodium version allows us to continue enjoying this cherished tradition without the extra sodium. I hope this recipe brings as much joy and comfort to your family as it does to mine. Enjoy!
By creating this low sodium version of country sausage gravy, I’ve been able to hold onto a beloved family tradition while making healthier choices. Give this recipe a try and let it become a part of your family’s Sunday morning memories.
Low Sodium Country Gravy
Equipment
- 1 wire whisk
- 1 large skillet
Ingredients
- 1 lbs low sodium breakfast sausage
- ⅓ cup all purpose flour
- 2 ½ cups milk more or less depending on how you thick you like your gravy
- Ground Pepper to taste
Instructions
- In a large skillet, cook the low sodium breakfast sausage over medium heat until it’s browned and crumbled.
- Sprinkle the flour over the cooked sausage and stir well to combine. Cook for about 1-2 minutes to remove the raw flour taste.
- Gradually add 2 cups of milk, stirring constantly to avoid lumps. If the gravy is too thick, add the remaining ½ cup of milk a little at a time until you reach your desired consistency.
- Continue to cook the gravy, stirring frequently, until it thickens. This usually takes about 5-10 minutes.
- Season with freshly ground black pepper to taste.
Notes
Tips and Tricks for Making the Perfect Low Sodium Country Gravy
1. Choose Quality Ingredients:- Start with my low sodium breakfast sausage recipe. It’s packed with flavor and low in sodium, making it the perfect base for your gravy.
- Use fresh, high-quality milk to ensure a rich and creamy texture.
- Stirring constantly is key to preventing lumps. Use a whisk to incorporate the flour into the sausage and to mix the milk smoothly.
- Add the milk gradually. Start with 2 cups and then add more if needed. This helps you control the consistency of the gravy, making it easier to achieve your desired thickness.
- Cook the gravy over medium heat. High heat can cause the milk to scorch and the gravy to thicken too quickly, making it more difficult to achieve a smooth texture.
- Taste the gravy as it cooks. Adjust the pepper and any other spices to your preference. Remember, with low sodium cooking, spices are your best friend for adding flavor.
- Cook the flour for 1-2 minutes after adding it to the sausage. This step is crucial for removing the raw flour taste and developing a rich, nutty flavor in your gravy.
- If the gravy becomes too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, let it cook a bit longer to thicken up.
- Allow the gravy to sit for a minute or two before serving. This resting time helps the flavors meld together and can slightly thicken the gravy.
- When reheating leftover gravy, do so over low heat and add a splash of milk to bring back its creamy consistency.
- Serve your gravy over my low sodium biscuits for a classic combination. You can also pour it over roasted potatoes, scrambled eggs, or even use it as a base for a breakfast casserole.
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