Sausage Gravy in the Ninja Foodi couldn't be easier! This recipe for sausage gravy has a few additions that make it pop with flavor. Give it a try; I know you will love it!
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I have to confess, I'm not a fan of sausage gravy!
Anytime I've had it, it's been kind of chalky tasting and bland. So, when I made these incredible Easy Homemade Biscuits in the Ninja Foodi, my husband took them to work. His coworkers loved them, but being from the South they wanted to know where the sausage gravy was.
Okay, guys... I'll make you sausage gravy. I promptly set out to make sausage gravy in the Ninja Foodi and, of course, I wanted to make a super-delicious and flavorful sausage gravy! I made a few variations and this recipe was the winner! It uses a few ingredients you don't often see in sausage gravy recipes but, I promise you: you are going to LOVE this sausage gravy!
Cooking in the Ninja Foodi
First off, if you have a Ninja Foodi, congrats! Man, this appliance is great! It truly is the king of one-pot cooking, and this recipe for Sausage Gravy in the Ninja Foodi is a perfect example.
We are going to make the gravy and bake the biscuits at the same time in the same pot; no extra dishes, no fuss. Just super-easy sausage gravy with biscuits in the Ninja Foodi!
If you haven't purchased a Ninja Foodi yet, but are interested in getting one, check out my unboxing video for the Ninja Foodi on YouTube.
What is the Ninja Foodi?
The Ninja Foodi is a pressure cooker with a crisping lid that uses TenderCrisp technology. You can use the pressure cooking setting to cook your food and then crisp it up with the crisping lid. But that is just the beginning! The Ninja Foodi also sautés, bakes/roasts, steams; and some models have a dehydrator function, too!
Seriously, I love my Ninja Foodi and you will too! I have made every meal in it since the Foodi arrived and everything has turned out perfect! It's easy to use and the buttons are very simple to understand. It's perfect, whether you are just starting out pressure cooking or if you are a master.
Can I make sausage gravy in the Ninja Foodi with frozen sausage?
Yes! The first time I made this recipe, my sausage was frozen and this is what I did.
Put your frozen sausage in the Ninja Foodi with 2 cups of beef stock (chicken stock works, too) and seasonings. Set the pressure to High. Pressure Cook for 15 minutes and immediately release the steam. Break up the cooked sausage (I like to use this Mix N Chop) and start adding your sifted flour a little at a time. Stirring after the flour has started binding with the fat from the sausage. Slowly add in your milk, while stirring and keep warm until ready to use.
Can I make this recipe for sausage gravy on the stove?
Yep! Just brown your sausage, breaking it up in the sauté pan or pot. Add seasonings and finish cooking the sausage. Then sprinkle flour over the sausage, stirring to combine. Cook for a few minutes to burn off the flour taste. Slowly add stock and milk, warming the liquids will help prevent clumps. Cook on medium until desired consistency is reached.
Tips for making Sausage Gravy in the Ninja Foodi
Sift the flour: By sifting the flour, you are aerating it and removing any clumps. It also allows you to add a nice thin layer on top, which decreases the amounts of clumps in your gravy. I find the easiest way to do this is using a fine mesh strainer.
Watch the top of the liquid: You can tell how much flour you need to add by paying attention to the top of the liquid. As long as it's glistening, there is more fat for the flour to absorb. This doesn't mean you have to add enough flour so that there is no glistening left, but if you don't see the glistening that is a sign to stop adding flour. If the flour doesn't have a fat to absorb, you can end up with a very floury and chalky-tasting gravy.
Want to see me make this Sausage Gravy in the Ninja Foodi?
I have a video at the end of this post as well on YouTube that I will link to below. Be sure to subscribe to The Salted Pepper's YouTube channel when you stop by to watch the video!
Sausage Gravy in the Ninja Foodi Video
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How to make Sausage Gravy in the Ninja Foodi
It's so easy and you are going to LOVE this sausage gravy made in the Ninja Foodi!
Add your sausage to the inner pot of the Ninja Foodi and set the mode to sauté on high. Break up the sausage a bit to allow the most surface area of the sausage to touch the bottom of the pot. Let sit until it browns. This happens pretty quickly, so I don't recommend walking away.
Flip the sausage, break it up a bit more and let sit until the other side is brown. Add in seasonings, 2 cups of beef stock (or you can use chicken stock or a combination of the two) and stir really well to release the brown bits that are on the bottom of the pan.
Pressure Cook on High for 5 minutes. Don't forget to move the pressure valve to seal. After the 5 minutes, immediately release the pressure. Remove the pressure cooking lid. Make sure the keep warm function is on.
Slowly sift flour into pot. Stop when there is a light coating on top and allow the flour to absorb the fat from the sausage. Stir and repeat until all the flour is used.
Slowly add milk, stirring as you add.
Once combined, set your rack in the high position into the inner pot. Place biscuits on the rack and set the bake/ roast function to 375° F and the time for 12 minutes. Close the TenderCrisp lid.
Allow biscuits to bake, checking after 6 minutes. Depending on how done you like your biscuits and the size of the biscuits, the total time could take anywhere from 8-12 minutes.
When done, remove the rack and stir the gravy. Plate and Enjoy!
Are you loving your Foodi and want to make every meal in it?
ME TOO and that's what I've been doing! Check out my other Ninja Foodi recipes and if you aren't making them right away, just pin them for later!
Sausage Gravy in the Ninja Foodi
- Place the sausage in the inner pot of the Ninja Foodi. Turn the Sauté function on and select high. Press Start. Move the sausage around so you get as much surface area of the sausage touching the pan. Leave it be for a few minutes until it browns, and then flip.
- Begin to break up the sausage into bite size pieces until it is brown and about ¾ of the way cooked. Add beef stock and seasonings. Scrape the bottom of the pot with a wooden or plastic utensil to remove any brown bits from the bottom of the pan.
- Pressure cook on high for 5 minutes and then immediately release the steam. Make sure the "Keep Warm" function is on.
- Sift in flour a little at a time, and let it sit on top to absorb the fat from the sausage. Repeat until all of the flour is used and the gravy starts to thicken.
- Slowly pour in milk, stirring as you pour. When all the milk is incorporated, add the rack in the high position with your biscuits.
- Select the Bake/Roast function and set the temp to 375° F and the time for 12 minutes. Put down the Air Crisper lid. Check the biscuits at 6 minutes and every 2 minutes after that until they are golden brown.
- Turn the Ninja Foodi off and remove the rack. Stir the sausage gravy. Serve and Enjoy!
This recipe is very easy, and the gravy comes out great. Because I have a 5 quart Foodi the bottom of the biscuits touch the gravy so they don’t cook properly. Because of that I just cook biscuits in the oven, and just cook the gravy a few minutes until it thickens. That also shortens cooking time because I start the biscuits during pressure cooking.
I'm so glad you enjoyed it!
Love love love this recipe! Best ever. I wasnt sure at first about the beef broth but was I wrong. Making this again this morning. Thanks you Louise for another great success in the foodi
I'm so glad you enjoyed it!
About to try this if I'm using two lbs of sausage, do I also double all liquids and flour?
That depends on how thick you want your sausage gravy. I would at least 1 1/2 the flour/liquid.
I just got my Ninja Foodi 2 days ago. I found this last night and had to make it up for us this morning. Thank you so much! This is great! We live in Texas and this is exactly what hubby likes. Would you let me share this on my blog?
I'm so glad you and your husband liked it! Of course you can share it on your blog, please just include a link back to the recipe.
A classic southern staple, reimagined and improved upon without sacrificing the essence of what makes it one of America's favorite breakfast traditions. Love it!