Sausage Gravy with a Thai Twist
This isn't your grandma’s sausage gravy—it's comfort food with a bold, spicy twist. We start with rich, savory pork sausage cooked to golden perfection, then fold in creamy, peppered gravy for that classic Southern base. But the real game-changer? A generous swirl of ChOil's Twisted Thai Chili Oil—infused with fragrant Thai chilis, toasted garlic, and Thai spices—that cuts through the richness with just the right amount of heat and umami. The result is a smoky, spicy gravy with unexpected depth from the chili crisp. Spoon it over flaky biscuits or crispy hash browns and prepare for flavor fireworks.
Ingredients
1 lb sausage gravy
1 tbs bacon fat or ChOil
2-3 tbs flour
1/2 tsp beef base
1 tbs Twisted Thai ChOil
1 1/2 cups whole milk
1/2 heavy cream or half and half
1/2 tsp dried sage (optional)
Salt and Pepper
Instructions
- In a medium to large skillet over medium heat, crumble up and brown your sausage.
- Remove he sausage from the pan while leaving the grease in the pan. Add in the bacon fat or Twisted Thai.
- Wisk in the flour into the grease. I don't like it to clump. Over low heat you want to slowly toast the flour. This can take 15-30 minutes depending on how low your heat is.
- Once the flour is the color of a light peanut butter, add back in your sausage along with some salt and pepper. You can also add in the Twisted Thai ChOil, sage, and beef base.
- Once all of that is incorporated, you want to start slowly whisking in your milk. Add enough milk to make the mixture a little thin and then let it thincken up. Keep adding until all of the milk is gone. Now add in the cream. Simmer until the gravy thickens. Taste and adjust your salt and pepper. Enjoy over scrambled eggs that have been cooked in ChOil.