Sausage and red gravy is a classic comfort food that brings bold flavors and hearty satisfaction to the table. This dish combines savory Italian sausage with a rich tomato-based sauce that’s slow-simmered to perfection. It’s a staple in many Italian-American households and perfect for family dinners or casual gatherings.
We love how simple ingredients come together to create something so flavorful and comforting. Whether served over pasta, polenta, or crusty bread, this sausage and red gravy recipe delivers a deliciously satisfying meal that’s sure to become a favorite. Let’s dive into making this timeless dish that’s as easy to prepare as it is to enjoy.
Ingredients
To create the perfect Sausage and Red Gravy dish, we need fresh and flavorful ingredients that build the bold taste and hearty texture we love. Below, we’ve separated the essentials into two key parts: the sausage and the red gravy.
Sausage Ingredients
For the rich, savory base of our dish, we use high-quality Italian sausage with the right balance of spices and fat to ensure moisture and depth of flavor.
- 1 pound Italian sausage (preferably sweet or mild)
- 1 teaspoon fennel seeds (adds authentic Italian aroma)
- 1 tablespoon olive oil (for browning the sausage)
- Freshly ground black pepper (to taste)
Red Gravy Ingredients
Our red gravy is a slow-simmered tomato sauce enriched with herbs and aromatics to complement the sausage perfectly.
| Ingredient | Quantity | Notes |
|---|---|---|
| Crushed San Marzano tomatoes | 28 ounces (1 can) | Use quality canned tomatoes |
| 1 medium onion | Finely chopped | Adds sweetness and body |
| 4 garlic cloves | Minced | For robust flavor |
| 2 tablespoons olive oil | For sautéing | |
| 1 teaspoon dried oregano | Classic herb | |
| 1 teaspoon dried basil | Adds sweetness and fragrance | |
| 1/4 teaspoon red pepper flakes | Optional | Adds heat if desired |
| 1 teaspoon sugar | Balances acidity | Optional |
| Salt | To taste | Enhances all flavors |
| Fresh basil leaves | For garnish | Adds freshness |
Using fresh, quality ingredients ensures our Sausage and Red Gravy achieves its signature vibrant and heartwarming flavor.
Tools and Equipment
To craft the perfect Sausage and Red Gravy recipe, having the right Tools and Equipment at our disposal is essential for a smooth cooking experience. Here’s what we recommend for each stage of the preparation:
Essential Cooking Tools
- Large Skillet or Sauté Pan:
Use a heavy-bottomed skillet for browning the Italian sausage evenly. This allows the fat to render properly and develops rich flavor.
- Medium to Large Saucepot or Dutch Oven:
Perfect for simmering the red gravy slowly. A thick-bottomed pot ensures even heat distribution, preventing the sauce from scorching.
- Wooden Spoon or Silicone Spatula:
Ideal for stirring the gravy and breaking up the sausage without scratching your cookware.
- Chef’s Knife:
For finely chopping the onion and garlic. A sharp knife reduces prep time and ensures uniform pieces.
- Cutting Board:
Use a sturdy surface, preferably with a non-slip base, for safe and efficient chopping.
Additional Equipment for Preparation and Serving
| Equipment | Purpose |
|---|---|
| Measuring Spoons and Cups | For accurate measurement of spices and liquids |
| Colander | To drain excess fat or liquid from cooked sausage |
| Ladle | For serving the hot, savory red gravy |
| Serving Dish or Pasta Bowl | For presenting the final dish beautifully |
Heat Control and Timing
We recommend cooking with medium heat when browning the sausage to avoid burning while rendering fat. When simmering the red gravy, low heat and patience are key to letting the flavors develop deeply.
“Using the correct Tools and Equipment not only enhances the cooking process but also elevates the rich flavors in our sausage and red gravy to restaurant-quality comfort food.”
Having these essentials ready before beginning will help us create a seamless and rewarding cooking experience.
Prep Work
Before diving into cooking, let’s ensure all components of our Sausage and Red Gravy are perfectly prepped. This step sets the foundation for the dish’s rich flavor and texture.
Preparing the Sausage
- Remove the sausage from its casing if using bulk Italian sausage. This allows easier crumbling and even browning.
- Break the sausage into small chunks or crumbles with your hands or a wooden spoon as you brown it.
- Toast fennel seeds lightly in a dry pan over medium heat for 1-2 minutes until fragrant. This intensifies their aroma and adds depth to the sausage’s flavor.
- Season the sausage lightly with freshly ground black pepper to enhance its natural taste before cooking.
- Preheat your skillet with 1 tablespoon of olive oil on medium heat to ensure the sausage sears properly and retains its juiciness.
Preparing the Ingredients for Red Gravy
- Dice one medium onion finely to ensure it melts smoothly into the sauce.
- Mince 4 garlic cloves thoroughly. Garlic’s pungent aroma will blossom during the slow simmer.
- Open a 28-ounce can of crushed San Marzano tomatoes; their sweet, balanced acidity is the heart of the red gravy.
- Measure out 1 teaspoon each of dried oregano and basil to layer the Italian herb profile.
- Prepare ½ teaspoon of red pepper flakes; adjust depending on your heat preference.
- Combine 1 teaspoon sugar and 1 teaspoon salt to balance the acidity of the tomatoes.
- Rinse and gently pat dry a handful of fresh basil leaves for garnish to finish the dish with a burst of color and freshness.
| Ingredient | Preparation |
|---|---|
| Italian Sausage | Remove casing and crumble |
| Fennel Seeds | Toast lightly for 1-2 minutes |
| Black Pepper | Freshly ground |
| Olive Oil | 1 tablespoon, preheat skillet |
| Onion | Finely diced |
| Garlic | Minced |
| Crushed San Marzano Tomatoes | Open 28 oz can |
| Dried Oregano & Basil | 1 teaspoon each |
| Red Pepper Flakes | ½ teaspoon |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Fresh Basil Leaves | Rinse and dry for garnish |
Cooking Instructions
Let’s dive into the step-by-step process to perfectly cook our Sausage and Red Gravy. Following these instructions carefully ensures each component shines with rich flavors and hearty satisfaction.
Cooking the Sausage
- Heat the Pan: Place a large skillet over medium heat and add 1 tablespoon of olive oil.
- Add Sausage: Crumble the prepared Italian sausage into the skillet.
- Brown the Sausage: Cook, stirring frequently, for about 6 to 8 minutes until the sausage is golden brown and cooked through. Avoid overcrowding the pan to ensure proper browning.
- Add Fennel Seeds and Pepper: Sprinkle the lightly toasted fennel seeds and freshly ground black pepper over the sausage. Stir well to combine.
- Remove Excess Fat: Use a slotted spoon to transfer the cooked sausage to a paper-towel-lined plate, leaving excess fat in the pan for added flavor in the gravy.
Making the Red Gravy
- Sauté Aromatics: In a medium to large saucepot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook until translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.
- Add Tomatoes: Pour in the crushed San Marzano tomatoes along with their juices, stirring to combine.
- Season the Gravy: Add 1 teaspoon of sugar and salt to taste, enhancing the natural richness of the tomatoes.
- Simmer: Reduce heat to low and allow the gravy to simmer gently for 25 to 30 minutes. The sauce should thicken and deepen in flavor, stirring occasionally to prevent sticking.
Combining Sausage and Red Gravy
- Reintroduce Sausage: Carefully fold the browned sausage back into the red gravy.
- Simmer Together: Let the mixture cook on low heat for an additional 10 minutes to marry the flavors beautifully.
- Adjust Seasoning: Taste and adjust salt, pepper, or red pepper flakes if necessary.
- Serve: Garnish with fresh basil leaves. Serve hot over pasta, polenta, or crusty bread for a wholesome meal.
| Step | Time | Heat Level | Notes |
|---|---|---|---|
| Brown Sausage | 6-8 minutes | Medium | Avoid overcrowding |
| Sauté Onions | 5 minutes | Medium | Until translucent |
| Cook Garlic & Spices | 1-2 minutes | Medium | Until fragrant |
| Simmer Gravy | 25-30 minutes | Low | Stir occasionally |
| Combine & Simmer | 10 minutes | Low | Blend flavors |
Serving Suggestions
To fully enjoy our Sausage and Red Gravy, consider these versatile and delicious serving ideas that highlight the dish’s robust flavors and hearty texture.
Over Pasta
Serve the sausage and red gravy generously over al dente pasta such as rigatoni, penne, or spaghetti. The ridges and tubes of these pastas trap the rich tomato sauce, delivering every bite bursting with flavor. Garnish with freshly grated Parmesan and a sprinkle of chopped basil for an authentic Italian-American experience.
With Polenta
Creamy polenta provides a smooth, comforting base that beautifully complements the spicy and savory notes of our sausage and red gravy. Spoon the sauce over a soft bed of polenta for a rustic and satisfying meal.
On Crusty Bread
For a casual yet indulgent option, ladle the sausage and red gravy onto thick slices of toasted, crusty Italian bread. This works perfectly for soaking up the sauce and makes for a perfect finger-food style dinner or appetizer.
Complementary Sides
Pair the dish with a simple green salad dressed lightly in olive oil and lemon juice or a side of sautéed greens like spinach or kale. These fresh accompaniments balance the richness of the sausage and red gravy, adding color and texture to the plate.
| Serving Option | Description | Best Pairings |
|---|---|---|
| Over Pasta | Saucy traditional serving, ideal for rigatoni | Parmesan, fresh basil |
| With Polenta | Creamy base balances spicy tomato sauce | Roasted vegetables |
| On Crusty Bread | For dipping and a rustic feel | Garlic butter, salad |
| Complementary Sides | Light greens refresh the palate | Lemon vinaigrette, pine nuts |
“Serving Sausage and Red Gravy over hearty pasta or creamy polenta transforms a simple dish into a comforting feast that brings everyone to the table.”
By selecting the right accompaniment, we can highlight the savory depth and comforting warmth of our recipe, creating a meal that is both satisfying and memorable.
Make-Ahead and Storage Tips
Planning ahead with Sausage and Red Gravy not only makes busy nights easier but also deepens the flavor profile as the sauce melds overnight. Here are our recommended steps for preparing, storing, and reheating this classic dish to maximize both convenience and taste.
Make-Ahead Preparation
- Cook the sausage and red gravy completely following the recipe instructions.
- Allow the dish to cool to room temperature before handling further.
- Portion the sauce and sausage into airtight containers for easy use later.
- For best flavor, refrigerate the sauce for at least 24 hours before serving to let the flavors develop fully.
Refrigeration Guidelines
| Storage Method | Duration | Notes |
|---|---|---|
| In airtight container | 3 to 4 days | Store in the coldest part of the fridge |
| Covered in sauté pan | Up to 2 days | Reheat gently to avoid drying |
“Refrigeration allows the robust herbs and spices in the red gravy to intensify, giving you an even richer experience the next day.”
Freezing Instructions
- Transfer completely cooled sausage and red gravy to heavy-duty freezer bags or freezer-safe containers.
- Leave about 1 inch of headspace to allow for expansion.
- Label with date and contents for easy identification.
- Freeze for up to 3 months to maintain optimal flavor and texture.
| Freezing Details | Time Frame | Thawing Method |
|---|---|---|
| Airtight freezer bags | Up to 3 months | Thaw overnight in refrigerator |
| Rigid containers | Up to 3 months | Use defrost setting on microwave |
Reheating Tips
- Reheat gently over low to medium heat in a covered skillet or saucepan.
- Stir frequently to prevent sticking or burning.
- If the sauce is too thick after refrigeration or freezing, add a splash of water, broth, or red wine to loosen it.
- Ensure the internal temperature reaches 165°F (74°C) for safe serving.
“Slow reheating preserves the silky texture of the red gravy and the juicy integrity of the sausage.”
Additional Serving Tip for Make-Ahead Meals
When serving the make-ahead sausage and red gravy, refresh the dish’s vibrancy with fresh basil garnish and a drizzle of good quality olive oil. Pair it again with freshly cooked pasta, polenta, or warm crusty bread for a comforting meal that tastes just like freshly made.
By following these tips we ensure your sausage and red gravy recipe stays delicious and convenient whether enjoyed immediately or saved for later.
Conclusion
Sausage and red gravy is a timeless dish that brings warmth and bold flavor to any table. With just a handful of quality ingredients and straightforward steps, we can create a meal that feels both comforting and special. Whether served over pasta, polenta, or bread, it’s a versatile recipe that suits many occasions.
By following the tips for preparation, cooking, and storage, we ensure every bite is delicious and satisfying. This classic recipe not only fills our plates but also brings a sense of tradition and togetherness to our kitchens. Let’s keep this hearty favorite in our culinary rotation and enjoy its rich flavors time and time again.
Frequently Asked Questions
What is sausage and red gravy?
Sausage and red gravy is a classic Italian-American comfort dish featuring savory Italian sausage cooked in a rich, slow-simmered tomato-based sauce. It’s hearty, flavorful, and versatile for various meals.
What ingredients are needed for sausage and red gravy?
Key ingredients include high-quality Italian sausage, fennel seeds, olive oil, crushed San Marzano tomatoes, onion, garlic, oregano, basil, red pepper flakes, sugar, salt, and fresh basil for garnish.
What tools do I need to cook sausage and red gravy?
You’ll need a large skillet or sauté pan to brown the sausage, a saucepot or Dutch oven to simmer the gravy, plus utensils like a wooden spoon, chef’s knife, and cutting board.
How do I cook the sausage and red gravy?
First, brown the sausage over medium heat. Then prepare the gravy by sautéing onions and garlic, adding tomatoes and seasonings, and simmering on low heat until flavors develop.
What can I serve with sausage and red gravy?
Try serving it over pasta, creamy polenta, or crusty bread. Side dishes like simple green salad or sautéed greens complement the richness well.
Can I make sausage and red gravy ahead of time?
Yes, you can prepare it in advance. Refrigerate for up to a few days to deepen flavors or freeze for up to three months. Reheat gently to maintain quality.
How do I store and reheat leftover sausage and red gravy?
Cool leftovers before refrigerating in an airtight container for up to 3 days, or freeze in a sealed container. Reheat slowly on the stove to preserve texture and flavor.
Why use San Marzano tomatoes in red gravy?
San Marzano tomatoes are prized for their sweet, rich flavor and low acidity, which helps create a balanced, vibrant red gravy perfect for this dish.