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Sausage Gravy

Sausage Gravy

Sausage gravy is the perfect dish for brunch, and it works great for dinner too. Served over warm biscuits, this thick, creamy, and super flavorful gravy is comfort food at its best.

 

My family has been enjoying this sausage gravy for years. My step-dad would make this on leisurely Sunday mornings, and he taught me how to make it. I hope your family enjoys it as much as mine does.

 

If you’re looking for more comfort food favorites, try these meatballs and gravy, this creamy chicken and rice casserole, or this classic broccoli cheese casserole.

 

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To make this sausage gravy you will need

12 ounces Pork Sausage (if using links, remove the casings)

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, plus extra to loosen the gravy if needed

Pinch of Salt, if needed

Pinch Fresh Black Pepper

The ingredients for the sausage gravy displayed on a white table.

 

Prep Work

This sausage gravy recipe is pretty easy to make and uses only a handful of ingredients. But, things do move quickly, and it takes a lot of stirring to make the gravy. It’s best to have the ingredients ready to go before you start cooking.

 

Tear the sausage into small pieces. It will be much easier to break it up if you get it started before it hits the skillet.

 

Dice the onions, chop the sage and measure out the spices, flour, half and half and the chicken broth. I like to get everything ready using glass nesting bowls, they’re great for keeping my ingredients organized.

 

Brown the sausage

  • Heat a large, deep, non-stick skillet over medium heat. Add the sausage to the skillet and cook for 5 minutes. Stir the sausage frequently and break up any large pieces using a wooden spoon or spatula.
  • Next, add the onions to the skillet and cook for an additional 5 minutes, stirring occasionally.
  • Then add the sage, paprika, and cayenne pepper. Stir well to combine the ingredients.

 

At this point your kitchen will smell amazing. Your family may come out of their rooms asking what you’re cooking!

Sausage, onions, sage and spices browning in a large black skillet.

 

Now, for these next steps, you need to stay right next to the stove and stir frequently.

 

Add the flour to the sausage mixture, stirring as you add it in. Cook the sausage mixture for 1 minute, stirring constantly until the flour is incorporated.

 

Finish the sausage gravy

Slowly add the half & half while stirring the sausage mixture until combined.

Half and half being added to a sausage mixture in a large, black skillet.

 

Continue cooking the sausage gravy for 3-4 minutes, stirring frequently.

 

Next, slowly add the chicken broth and continue stirring.

 

When the gravy begins to simmer, lower the heat to medium-low, cover and cook approximately 7 minutes, stirring frequently.

 

You will see the gravy start to thicken up nicely.

Sausage Gravy Thickening in the Skillet

 

Taste the sausage gravy and add a pinch of salt, if needed, and a pinch of pepper.

 

What if the sausage gravy is too thick?

If the gravy is too thick, add more chicken broth, a couple of tablespoons at a time, while stirring. Keep adding the broth until it reaches the desired consistency.

 

If you have leftovers (which is doubtful) add a little bit of chicken broth to the gravy and reheat. It will loosen right up.

 

Serve the sausage gravy over warm biscuits, we just used the refrigerated canned stuff. They’re fine, the gravy is the star of this show!

A close up image of sausage gravy served over biscuits on a white plate.

 

Sausage gravy served over biscuits on a white plate.
Print Recipe
5 from 1 vote

Sausage Gravy

Served over warm biscuits, this thick, creamy, and super flavorful sausage gravy is comfort food at its best.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: brunch, comfort food, sausage gravy over biscuits
Servings: 6
Calories: 476kcal

Ingredients

  • 12 ounces Pork Sausage 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 plus extra to loosen the gravy if needed
  • pinch Salt if needed
  • pinch Fresh Black Pepper

Instructions

  • Heat a large, deep skillet over medium heat, add the sausage. Cook the sausage for 5 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 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 3-4 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 for 7 minutes, stirring frequently.
  • Taste the sausage gravy and add salt, if needed, and pepper, stir.
  • Serve the sausage gravy over warm biscuits.

Video

Notes

If the gravy is too thick, add more chicken broth, a couple of tablespoons 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.
We used refrigerated canned biscuits to serve.

Nutrition

Calories: 476kcal | Carbohydrates: 8g | Protein: 11g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 150mg | Sodium: 535mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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2 thoughts on “Sausage Gravy”

  • We used to make gravy all the time, likes years ago and then kind of forgot about it. When I came across your recipe, I decided it’s time to get reunited..I am adding this gravy recipe to my ‘to make list’. Would be a great addition to some mashed potatoes..yum!

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