Served over warm biscuits, this thick, creamy, and super flavorful sausage gravy is comfort food at its best.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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
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.
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.
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