Tarragon Sausage Gravy

I love a good biscuits and gravy breakfast or maybe a chicken fried steak with smothered in gravy. The thing is you gotta have a good gravy recipe to make both of those meals sing. I, personally, love a sausage gravy and have been perfecting my recipe for a while now. A little over a year ago, I got the idea to add tarragon to the mix and now it’s the only way I make it anymore. At least once a week the kids ask me to make them biscuits and gravy for breakfast on the weekends. This recipe for Tarragon Sausage Gravy is a real winner!

For my gravy, I like to go with the classic Jimmy Dean Regular breakfast sausage, that comes in the tubes. It has a great flavor already and I can usually always find it. If I’m feeling frisky, I will get the Hot variety. I have tried the Sage one, and while it’s good, its not great with the tarragon because it sort of over powers the flavor. You can use whatever brand you prefer, just make sure that it is breakfast sausage and not Italian sausage, the flavor will be wildly different.

Some people might balk at the use of heavy cream in this recipe – but you gotta trust me. If you want a rich and creamy gravy, you will want to use the heavy cream. You get this amazing velvety texture that also sticks to whatever you are serving it with. None of that loose watery gravy over here!

I love this gravy recipe because it works for breakfast (biscuits and gravy with a fried egg, for the win!) or you can use it for a dinner preparation. It is super yum over Chicken Fried Steak and/or mashed potatoes. My youngest son would just eat it by the spoonful, if I let him (or when he knows I’m not looking)

Now Let’s Get Cookin’!

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Tarragon Sausage Gravy

A classic sausage gravy with a delightful punch of flavor from tarragon

Course Gravy, Sauce

Cuisine American

Keyword gravy, sasusage, sausage gravy, tarragon

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1 lb Ground Pork Sausage breakfast
• 4 tbsp Butter
• 1 tsp Garlic Powder
• 4 tbsp Flour
• 1 tbsp Dried Tarragon
• 1 tsp Salt
• 1½ tsp Coarse Black Pepper
• 2 cups Heavy Cream
• 2 cups Milk

Instructions

• In a large saute pan over medium high heat, cook and crumble sausage until no longer pink. Push meat to one side of pan.
• Add butter and garlic powder to sausage grease. Once fully melted add flour and tarragon and whisk together. Let cook for 3 minutes.
• Whisk in heavy cream, salt and pepper. Let cook for 3 minutes then incorporate sausage back into gravy. Cook another 3 minutes then stir in milk. Let cook another 3 minutes then reduce heat to medium low.
• Let simmer, stirring occasionally, for 10 minutes.