Making canned sausage gravy is a straightforward process that can be accomplished with a few simple ingredients and some basic kitchen equipment. The end result is a delicious, shelf-stable condiment that can be used to elevate a variety of dishes, from biscuits and gravy to mashed potatoes and breakfast burritos. In this article, we will explore the process of making canned sausage gravy, including the necessary ingredients, equipment, and techniques.
Understanding the Basics of Canned Sausage Gravy
Before we dive into the specifics of making canned sausage gravy, it’s essential to understand the basics of this condiment. Canned sausage gravy is a type of gravy that is made with sausage, flour, and liquid, which is then canned using a pressure canner or water bath canner. The canning process involves heating the gravy to a high temperature, which kills off any bacteria and creates a vacuum seal that prevents new bacteria from forming. This process allows the gravy to be stored at room temperature for an extended period.
Ingredients and Equipment
To make canned sausage gravy, you will need the following ingredients and equipment:
The ingredients include sausage, flour, liquid (such as water or broth), and any desired seasonings (such as salt, pepper, and herbs). The type of sausage used can vary, but it’s generally best to use a high-fat sausage, such as breakfast sausage or Italian sausage, as this will help to create a rich and flavorful gravy.
The equipment needed includes a large pot, a whisk or spoon, a strainer or food mill, and a pressure canner or water bath canner. If you plan to can the gravy, you will also need jars, lids, and bands.
Selecting the Right Sausage
When it comes to selecting the right sausage for your canned sausage gravy, there are several options to consider. High-fat sausages, such as breakfast sausage or Italian sausage, are generally the best choice, as they will help to create a rich and flavorful gravy. You can also use lower-fat sausages, such as chorizo or bratwurst, but keep in mind that the gravy may not be as rich and creamy.
The Process of Making Canned Sausage Gravy
Now that we have discussed the basics of canned sausage gravy, including the necessary ingredients and equipment, let’s take a closer look at the process of making this delicious condiment.
Step 1: Cook the Sausage
The first step in making canned sausage gravy is to cook the sausage. This can be done in a large pot over medium-high heat, breaking up the sausage with a spoon or whisk as it cooks. Once the sausage is fully cooked, remove it from the pot with a slotted spoon and set it aside on a plate.
Step 2: Make the Roux
Next, you will need to make the roux, which is a mixture of flour and fat that is used to thicken the gravy. To make the roux, add a small amount of flour to the pot and whisk it together with the fat that was left behind by the sausage. Cook the roux for several minutes, stirring constantly, until it is lightly browned and has a nutty aroma.
Step 3: Add the Liquid
Once the roux is ready, you can add the liquid to the pot. This can be water, broth, or a combination of the two. Whisk the liquid into the roux, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for several minutes, stirring occasionally, until the gravy has thickened to your liking.
Step 4: Add the Sausage and Seasonings
Finally, you can add the cooked sausage and any desired seasonings to the gravy. Stir the sausage and seasonings into the gravy, then taste and adjust the seasoning as needed.
Straining and Canning the Gravy
Once the gravy is ready, you can strain it through a fine-mesh sieve or food mill to remove any lumps or large particles. If you plan to can the gravy, you will need to follow safe canning practices to ensure that the gravy is heated to a high enough temperature to kill off any bacteria and create a vacuum seal. This can be done using a pressure canner or water bath canner, following the manufacturer’s instructions for the specific type of canner you are using.
Tips and Variations
While the basic process of making canned sausage gravy is straightforward, there are several tips and variations you can try to create a unique and delicious flavor.
For example, you can add different seasonings to the gravy, such as dried herbs, spices, or hot sauce, to give it a unique flavor. You can also use different types of sausage, such as chorizo or bratwurst, to create a different flavor profile. Additionally, you can add other ingredients to the gravy, such as onions, bell peppers, or mushrooms, to add texture and flavor.
Some key points to keep in mind when making canned sausage gravy include:
| Tip | Description |
|---|---|
| Use high-quality ingredients | Using high-quality ingredients, such as fresh sausage and real butter, will help to create a rich and flavorful gravy. |
| Don’t overcook the roux | Overcooking the roux can create a gravy that is too thick and dark, so be sure to cook it just until it is lightly browned and has a nutty aroma. |
| Acidify the gravy | Adding a small amount of acid, such as lemon juice or vinegar, to the gravy can help to balance the flavors and create a brighter, more refreshing taste. |
In conclusion, making canned sausage gravy is a fun and rewarding process that can be accomplished with a few simple ingredients and some basic kitchen equipment. By following the steps outlined in this article and using high-quality ingredients, you can create a delicious and shelf-stable condiment that can be used to elevate a variety of dishes. Whether you’re a seasoned cook or just starting out, making canned sausage gravy is a great way to add some flavor and excitement to your meals.
What are the basic ingredients required to make canned sausage gravy from scratch?
To make delicious canned sausage gravy from scratch, you will need a few basic ingredients. These include sausage, such as breakfast sausage or Italian sausage, all-purpose flour, butter or oil, and broth. You can use either chicken or beef broth, depending on your personal preference. Additionally, you will need some salt and pepper to season the gravy. It’s also a good idea to have some milk or heavy cream on hand to add a rich and creamy texture to the gravy.
When selecting your ingredients, choose a high-quality sausage that is fresh and has a good balance of flavor and spice. You can also use a combination of sausage types to create a unique and interesting flavor profile. For the broth, use a low-sodium option to avoid adding too much salt to the gravy. You can also make your own broth from scratch using meat bones and vegetables for added depth of flavor. By using these basic ingredients, you can create a delicious and flavorful canned sausage gravy that is perfect for serving over biscuits, eggs, and other breakfast favorites.
How do I cook the sausage to get the best flavor for my gravy?
Cooking the sausage is an essential step in making canned sausage gravy from scratch. To get the best flavor, cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. This will help to create a nice browned crust on the sausage, which will add depth and richness to the gravy. Be sure to cook the sausage until it is no longer pink and the internal temperature reaches 160°F. You can also add some diced onions or bell peppers to the skillet with the sausage for added flavor.
Once the sausage is cooked, remove it from the skillet and set it aside on a plate. Leave the drippings in the skillet, as these will be used to make the gravy. If there are not enough drippings, you can add a little bit of butter or oil to the skillet to supplement them. Then, sprinkle some flour over the drippings and cook for 1-2 minutes, stirring constantly, to create a roux. This roux will help to thicken the gravy and give it a smooth, velvety texture. By cooking the sausage and creating a roux, you can build a solid foundation for a delicious and flavorful canned sausage gravy.
What is the role of flour in making canned sausage gravy?
Flour plays a crucial role in making canned sausage gravy, as it serves as a thickening agent to give the gravy its characteristic rich and creamy texture. When you sprinkle flour over the sausage drippings in the skillet, it creates a roux that helps to thicken the gravy. The flour absorbs the fat and liquid in the skillet, forming a smooth and velvety paste that coats the back of a spoon. By cooking the roux for 1-2 minutes, you can ensure that it is fully incorporated and the gravy will not have a raw or starchy flavor.
The type of flour you use can also affect the flavor and texture of the gravy. All-purpose flour is a good choice, as it has a neutral flavor and a light texture that will not overpower the other ingredients. You can also use other types of flour, such as whole wheat or cornstarch, but be aware that these may affect the flavor and texture of the gravy. Additionally, be sure to use the right amount of flour, as too much can make the gravy thick and pasty, while too little can make it thin and watery. By using the right amount and type of flour, you can create a delicious and flavorful canned sausage gravy that is perfect for serving over breakfast favorites.
How do I can my homemade sausage gravy to ensure it is safe to eat?
Canning your homemade sausage gravy requires careful attention to detail to ensure that it is safe to eat. To can your gravy, you will need to use a pressure canner, as the gravy is a low-acid food that requires high temperatures to kill off any bacteria. Pack the hot gravy into clean, sterilized jars, leaving about 1 inch of headspace. Then, process the jars in a pressure canner at 10 pounds of pressure for 30 minutes to ensure that the gravy is heated to a safe temperature.
It’s also important to follow safe canning practices to avoid spoilage and foodborne illness. Be sure to use clean and sterilized equipment, and follow a tested recipe for canning sausage gravy. You can find these recipes online or in canning books, and they will provide you with the detailed instructions you need to can your gravy safely. Additionally, be sure to check the jars regularly for signs of spoilage, such as swelling or leakage, and store them in a cool, dark place to maintain their quality and safety. By following these guidelines, you can enjoy your homemade canned sausage gravy for months to come.
Can I customize my canned sausage gravy recipe with different spices and seasonings?
Yes, you can definitely customize your canned sausage gravy recipe with different spices and seasonings to suit your personal taste preferences. One way to do this is to add different types of herbs and spices, such as paprika, garlic powder, or dried thyme, to the gravy as it cooks. You can also add a splash of hot sauce, such as Tabasco, to give the gravy a spicy kick. Another option is to use different types of sausage, such as chorizo or andouille, to add a smoky or spicy flavor to the gravy.
Experimenting with different spices and seasonings can help you to create a unique and delicious flavor profile for your canned sausage gravy. Just be sure to taste the gravy as you go and adjust the seasoning accordingly. You can also add other ingredients, such as diced onions or bell peppers, to the gravy for added flavor and texture. Additionally, consider using different types of broth, such as chicken or beef broth, to change the flavor profile of the gravy. By customizing your recipe, you can create a delicious and flavorful canned sausage gravy that is all your own.
How long can I store my canned sausage gravy, and what are the best storage conditions?
When stored properly, canned sausage gravy can be kept for several years without spoiling. The best storage conditions are in a cool, dark place, such as a pantry or cupboard, where the temperature remains consistent and the jars are protected from light. It’s also important to store the jars in a single layer, rather than stacking them, to prevent the jars from becoming damaged or the lids from becoming loose. By storing the jars in a cool, dark place, you can help to maintain the quality and safety of the gravy.
It’s also important to check the jars regularly for signs of spoilage, such as swelling or leakage, and to use the oldest jars first to ensure that the gravy does not spoil. When you are ready to use the gravy, simply open the jar and heat the contents in a saucepan over low heat, stirring occasionally, until the gravy is hot and bubbly. You can also store the gravy in the refrigerator or freezer for shorter periods of time, but be aware that the texture and flavor may change slightly. By storing your canned sausage gravy properly, you can enjoy it for months to come.