Trout With Sausage Gravy Recipe

Name: Trout With Sausage Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; 1 1/2 pounds sweet Italian sausage, removed from casings; 1 teaspoon dark chile powder; 1/2 teaspoon dried thyme; 1 pinch cayenne; 1/4 cup all-purpose flour; 2 cups whole milk; Kosher salt; Freshly ground black pepper; 3 cups large-diced Yukon gold potatoes; 4 tablespoons grapeseed oil; Kosher salt; Freshly ground black pepper; 2 cups grape tomatoes, halved; 2 tablespoons chopped garlic; 2 bunches kale, trimmed and chopped; 1 lemon, cut in half; 6 whole trout (head, guts and pin-bones removed); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons grapeseed oil

Servings: persons

1 tablespoon grapeseed oil
1 1/2 pounds sweet Italian sausage, removed from casings
1 teaspoon dark chile powder
1/2 teaspoon dried thyme
1 pinch cayenne
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt
Freshly ground black pepper
3 cups large-diced Yukon gold potatoes
4 tablespoons grapeseed oil
Kosher salt
Freshly ground black pepper
2 cups grape tomatoes, halved
2 tablespoons chopped garlic
2 bunches kale, trimmed and chopped
1 lemon, cut in half
6 whole trout (head, guts and pin-bones removed)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons grapeseed oil

1
For the sausage gravy: Heat a pan over high heat, add the oil and then add the sausage.
2
Brown the sausage, stirring and breaking up the large chunks, until cooked through.
3
Add the chile powder, thyme and cayenne and saute for 1 minute.
4
Stir in the flour to make a roux.
5
Slowly stir in the milk and bring the gravy to a simmer.
6
Reduce the heat to a simmer and cook for 10 minutes, stirring so the sauce does not burn.
7
Season with salt and pepper.
8
Keep warm.
9
For the vegetables: Preheat the oven to 400 degrees F.
10
Toss the potatoes in a bowl with 2 tablespoons of the grapeseed oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
11
Spread the potatoes on a baking sheet and bake until tender and browned, 20 to 25 minutes.
12
Heat a large saute pan over high heat.
13
Add the remaining 2 tablespoons oil to the pan.
14
Add the potatoes, tomatoes and garlic to the pan and saute for 2 to 3 minutes.
15
Add the kale to the pan and saute to wilt the kale.
16
Add a little water to help with the wilting if needed.
17
Season with salt and pepper and a squeeze of lemon juice.
18
For the trout: Season the trout with the salt and pepper.
19
Heat a large skillet over high heat.
20
Add the oil to the skillet and then gently place the fish flesh-side down in the skillet.
21
Sear the fish on the flesh side for 2 to 3 minutes and then flip and cook until the skin is crispy and the flesh is fully cooked, another 2 to 3 minutes.
22
Allow the fish to rest briefly before serving.
23
For plating: Divide the vegetables among 6 plates, lay the fish (flesh-side up) over the vegetables and then spoon the sausage gravy over the top of the fish.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, 1 1/2 pounds sweet Italian sausage, removed from casings, 1 teaspoon dark chile powder, 1/2 teaspoon dried thyme, and more.

Yes, Trout With Sausage Gravy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trout With Sausage Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions