This sausage gravy over waffles recipe is a simple breakfast, dinner, or brunch idea you will love to whip up for your family or a crowd.
A light and fluffy waffle piled high with Italian sausage gravy.
If you are a fan of sweet and savory, this is a great way to change breakfast or dinner in your home with a twist on a classic waffle.
Sausage Gravy over Waffles
When I think of breakfast, waffles are at the top of the list! But I didn’t always get waffles right. Sometimes, the waffles came out tough or tasted like cardboard.
Who wants that? True story!
A friend recommended I try Krusteaz, and I haven’t looked back. That was over 20 years ago.
It shows a solution to almost every problem, and something about golden brown waffles makes my heart go BOOM!
Did you know Krusteaz is pronounced Crust + Ease?
I’m thankful for friends who kept it real, and Krusteaz is our family’s favorite pancake + waffle mix.
Recently, I made Buttermilk Waffles and Sausage Gravy for dinner, and it was a hit with the family.
This hearty and savory recipe is perfect for enjoying throughout the winter and year.
Ingredients You Will Need for Waffles and Gravy
Oil, Onion, and Garlic. These two will bring out a lot of flavor in your gravy. Sauteing the onion and garlic will enhance the flavors and give them a warm flavor.
Italian Sausage. I reached for an Italian sausage that I cooked up and crumbled. You can also swap it for a breakfast sausage.
Flour. The flour will help thicken the gravy to give it a thicker consistency.
Butter. I recommend butter, not margarine, as butter will give the dish flavor. Margarine can create an oily texture that you don’t want.
Spices. I used smoked paprika and cayenne pepper. Add a splash of salt and pepper as well.
Buttermilk, Heavy Cream. These two items add thickness, flavor, and texture to your rich Italian sausage gravy.
Chicken Stock. I used chicken stock, but chicken bone broth or vegetable stock can replace the chicken if needed.
Arugula. I used fresh arugula from the family garden. It adds a peppery taste and works well in this particular recipe. If you do not have arugula, use fresh parsley or cilantro.
How To Make Waffles, Sausage + Gravy
Serving size: 5-6
Ingredients needed to make waffles:
- 2 cups of Krusteaz Pancake Mix
- 1 1/3 cups of water
Directions:
- In a large bowl, combine the waffle mix and water. Stir until smooth—avoid overmixing. Let the batter rest for 2–3 minutes.
- Warm the waffle griddle and brush with melted butter or a non-stick cooking spray.
- Ladle ½ cup of waffle batter into each square of the waffle iron and cook until golden brown (about 3-5 minutes).
- Transfer the waffles to a plate and keep warm while making the gravy. (See notes on keeping them warm)
Sausage Gravy Ingredients
- 2 tbsp EVOO
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound Italian sausage, crumbled
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 cup of buttermilk
- 1 cup of heavy cream
- 1 cup of chicken stock
- 1 cup of fresh chopped arugula
- freshly cracked black peppercorns and salt to taste
Directions on making the sausage gravy
- Heat the EVOO in a large skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned about 5–7 minutes. Drain any excess grease and set the sausage aside.
- In the same skillet, add the chopped onion and cook until softened about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Then, set aside.
- In the same skillet, heat over medium-high heat.
- When the skillet is hot, add butter and flour—Cook the roux for 4 minutes. (The roux will turn a light golden color.)
- Slowly whisk in the buttermilk, chicken stock, and heavy cream. Stir continuously until the mixture thickens, about 3–5 minutes.
- Stir in chopped arugula.
- Next, add Italian sausage, onions, garlic, smoked paprika, cayenne pepper, salt and black pepper.
- Stir until the mixture is combined. Spoon sausage gravy over fresh-off-the-griddle waffles. Garnish with extra black pepper or fresh herbs, if desired.
- Serve!
Additional topping ideas:
- Shredded sharp cheddar or Parmesan cheese
- Chopped fresh parsley or chives
- A drizzle of hot honey for a sweet-heat contrast
How to Know A Waffle Is Ready
The cooking time will vary depending on the brand and style of waffle iron you own. It all depends on thickness, whether small or large, etc. Refer to the guide that came with your waffle iron.
You want your waffles to be golden brown and will have a nice color when you remove them from the waffle maker.
How to Keep Waffles Warm While You Cook The Rest Of Waffles
If you have some waffles that are ready, place them in a single row on a baking sheet in the oven at 200-225 degrees.
This will keep the waffles warm as you finish cooking up the rest.
That way, everyone can enjoy a warm and delicious waffle.
Can I make the waffles ahead of time?
Yes! Cook the waffles, let them cool, and store them in an airtight container in the fridge for up to three days.
Reheat in a toaster or oven for the best texture.
Can you freeze leftover waffles?
Yes, you can freeze leftover wafflFlash-freeze waffles in a single layer on a baking sheet.
Once frozen, you can store them in the freezer for 2-3 months.
Thaw in the fridge or warm them from frozen.
You can even bake them in the oven at 350 until heated through.
How long does the sausage gravy last in the fridge?
Store in an airtight container for up to 3–4 days.
Reheat on the stove over low heat, adding a splash of milk or stock to loosen it up.
Can I freeze the sausage gravy?
Yes, but the texture may change slightly. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.
Can I reheat the entire dish together?
It’s best to store and reheat waffles and gravy separately for the best texture.
Tips on making the gravy
If your gravy is too thick, add more chicken stock, milk, or cream a little at a time until you reach the desired consistency.
If your gravy is too thin or runny, let it simmer longer while stirring occasionally.
If it’s still too thin, mix 1 tablespoon of flour or cornstarch with a bit of water and stir it in.
Now it’s time to gather your ingredients, shop for what you don’t have at your local grocery store, and make these golden waffles smothered in rich, savory sausage gravy soon!
Enjoy!
More Breakfast Recipes:
Waffle and Pancake Berry Breakfast
Stuffed French Toast Nutella Waffles
strawberry + White Peach Waffles
Sausage Gravy and Waffles
Ingredients
Ingredients needed to make waffles:
- 2 cups of Krusteaz Pancake Mix
- 1 1/3 cups of water
Sausage Gravy Ingredients
- 2 tbsp EVOO
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 pound Italian sausage crumbled
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 cup of buttermilk
- 1 cup of heavy cream
- 1 cup of chicken stock
- 1 cup of fresh chopped arugula
- freshly cracked black peppercorns and salt to taste
Instructions
Directions on making waffles:
- In a large bowl, combine the waffle mix and water. Stir until smooth—avoid overmixing. Let the batter rest for 2–3 minutes.
- Warm the waffle griddle and brush with melted butter or a non-stick cooking spray.
- Ladle ½ cup of waffle batter into each square of the waffle iron and cook until golden brown (about 3-5 minutes).
- Transfer the waffles to a plate and keep warm while making the gravy. (See notes on keeping them warm)
Directions on making the sausage gravy
- Heat the EVOO in a large skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned about 5–7 minutes. Drain any excess grease and set the sausage aside.
- In the same skillet, add the chopped onion and cook until softened about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Then, set aside.
- In the same skillet, heat over medium-high heat.
- When the skillet is hot, add butter and flour—Cook the roux for 4 minutes. (The roux will turn a light golden color.)
- Slowly whisk in the buttermilk, chicken stock, and heavy cream. Stir continuously until the mixture thickens, about 3–5 minutes.
- Stir in chopped arugula.
- Next, add Italian sausage, onions, garlic, smoked paprika, cayenne pepper, salt and black pepper.
- Stir until the mixture is combined. Spoon sausage gravy over fresh-off-the-griddle waffles. Garnish with extra black pepper or fresh herbs, if desired.
- Serve!
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