Sausage Tomato Gravy
Savor the robust flavors of our Sausage Tomato Gravy, a comforting dish that blends hearty ground pork sausage with a luscious tomato-based sauce infused with aromatic herbs and spices. This recipe features sautéed onions and garlic, combining with diced tomatoes, tomato paste, and a touch of chicken stock to create a perfectly thick and flavorful gravy. The optional heavy cream adds a velvety richness, while the sprinkling of fresh parsley offers a bright, herby finish. Perfect for serving over fluffy biscuits, creamy mashed potatoes, or al dente pasta, this versatile recipe is designed to delight. Ready in just 45 minutes, it's an ideal choice for a cozy family dinner or a warming weekend meal. Keywords: sausage tomato gravy recipe, hearty tomato sauce, sausage dinner ideas, comfort food recipes.
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Recipe Information
Ingredients
- 1 pound ground pork sausage
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken stock
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large skillet or sauté pan, cook the ground pork sausage over medium heat until browned and cooked through, about 7-8 minutes. Break it up into small crumbles with a wooden spoon as it cooks.
Using a slotted spoon, transfer the cooked sausage to a plate lined with paper towels. Leave about 2 tablespoons of the rendered fat in the skillet and discard the rest.
In the same skillet, add the finely chopped onion and sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to combine and cook the flour, about 1-2 minutes.
Gradually pour in the chicken stock, whisking as you go to create a smooth mixture. Scrape up any browned bits from the bottom of the pan to enhance the flavor.
Stir in the diced tomatoes (with their juices), tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
Return the cooked sausage to the skillet and stir to combine. Allow the mixture to simmer for an additional 10 minutes to meld the flavors.
If desired, stir in the heavy cream for a touch of richness. Taste and adjust seasoning, adding more salt or pepper as needed.
Remove the skillet from heat and garnish the sausage tomato gravy with fresh chopped parsley.
Serve the gravy hot over biscuits, mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 17.0 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
