Sausage gravy is the perfect dish for brunch, and it works for breakfast-for-dinner too. My family has been enjoying this sausage gravy for years. My step-dad would make this on leisurely Sunday mornings, and we loved it! Served over warm biscuits, this thick, creamy, and super flavorful gravy is comfort food at its best. I hope your family enjoys this sausage gravy as much as mine does. If you’re looking for more comfort food favorites, try this creamy chicken and rice casserole, or this broccoli cheese casserole that’s a side dish classic for sure. Enjoy!
Ingredients
1 lb. Pork Sausage links, casings removed – or use bulk sausage
1 Small Onion, finely diced
1 tablespoon Fresh Sage, finely chopped (about 4-5 leaves)
¼ teaspoon Paprika
Dash Cayenne Pepper, optional
¼ cup Flour
2 cups Half & Half
1 cup Chicken Broth
Salt, to taste
Fresh Black Pepper, to taste
Instructions
Heat a large, deep skillet over medium heat, add the sausage. Cook the sausage for approximately 5-7 minutes, while stirring and breaking up any large pieces with a wooden spoon or a spatula. Add the onions to the skillet and cook for an additional 5 minutes, stirring occasionally. Add the sage, paprika, and cayenne pepper (if using). Stir to mix well.
Add the flour to the sausage mixture, stirring as you add it in. Cook for 1 minute, stirring constantly. Slowly add the half & half while stirring the sausage mixture until combined. Continue cooking for approximately 3-5 minutes, stirring frequently. Slowly add the chicken broth and continue stirring. When the gravy begins to simmer, lower the heat to medium-low, cover and cook 7-10 minutes, stirring frequently. Taste the sausage gravy and add salt (if needed) and pepper, stir.
Cook’s Notes
If the gravy is too thick, add more chicken broth, a tablespoon at a time, while stirring until it reaches the desired consistency. If you have leftovers, add a little bit of chicken broth to reheat and the gravy will loosen up.
Serve the sausage gravy over warm biscuits.
Serves 6
- 1 lb. Pork Sausage links casings removed – or use bulk sausage
- 1 Small Onion finely diced
- 1 tablespoon Fresh Sage finely chopped (about 4-5 leaves)
- ¼ teaspoon Paprika
- Dash Cayenne Pepper optional
- ¼ cup Flour
- 2 cups Half & Half
- 1 cup Chicken Broth
- Salt to taste
- Fresh Black Pepper to taste
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Heat a large, deep skillet over medium heat, add the sausage. Cook the sausage for approximately 5-7 minutes, while stirring and breaking up any large pieces with a wooden spoon or a spatula.
-
Add the onions to the skillet and cook for an additional 5 minutes, stirring occasionally.
-
Add the sage, paprika, and cayenne pepper (if using). Stir to mix well.
-
Add the flour to the sausage mixture, stirring as you add it in. Cook for 1 minute, stirring constantly.
-
Slowly add the half & half while stirring the sausage mixture until combined. Continue cooking for approximately 3-5 minutes, stirring frequently.
-
Slowly add the chicken broth and continue stirring. When the gravy begins to simmer, lower the heat to medium-low, cover and cook 7-10 minutes, stirring frequently.
-
Taste the sausage gravy and add salt (if needed) and pepper, stir.
-
Serve the sausage gravy over warm biscuits.
If the gravy is too thick, add more chicken broth, a tablespoon at a time, while stirring until it reaches the desired consistency. If you have leftovers, add a little bit of chicken broth to reheat and the gravy will loosen up.
