Homemade Sausage Gravy

A black cast iron pan with a sausage gravy and wooden spoon

5 from 1 vote

This homemade sausage gravy is super simple to make and is going to taste far better than any pre-made you can find. It's silky, and flavorful and is best served over biscuits or hash. Breakfast is served in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 355kcal

Author: Kristin

Equipment

9" Cast Iron

Ingredients

Sausage Gravy

1 pound Pork Sausage breakfast or maple
2 Tablespoons Unsalted Butter
2 Tablespoons All Purpose Flour
¼ teaspoon Dried Rosemary
¼ teaspoon Dried Thyme
⅛ teaspoon Black Pepper
1 & ¼ Cups Chicken Broth start wtih 1 ¼ cup and add more until desired thickness.
1 & ½ Cups Half and Half

For Serving

Flaky Biscuits

Instructions

Place a 9" cast iron pan on the stove and warm up over medium heat. Make sure it is heated up before adding the sausage.
Add in the breakfast sausage and cook until completely browned. Break up into small pieces while cooking. It is done when there is no more pink and the sausage pieces start to form little dark spots.
Once the sausage is completely browned, add in the butter and allow to melt. Stir sausage in the butter so everything is coated. Mix in the herbs and pepper.
Add in the flour and mix until completely combined. The flour should be completely cooked out and no more white. Allow to cook for about 30 seconds. Make sure the flour is incorporated throughout all the sausage.
Slowly add in the chicken broth and whisk at the same time. Do the same thing with the half and half.
Bring to a slight boil then reduce down to a simmer, whisking often.
Allow to simmer for about 10-12 minutes or until it has thickened. Add more chicken broth or half and half as needed if it is too thick.
Allow to slightly cool and serve over some biscuits or on top of your favorite hash.

Notes

Ingredient Note:

Chicken Stock: You will not see many recipes that call for a combo of chicken stalk with half and half, but it is a game changer! It offers a lighter consistency and even more flavor. I find using just half and half tends to be bland and heavy.

Pork Sausage: Any kind of pork sausage can be used but we prefer a breakfast or maple sausage.

Fresh Herbs: If you have access to fresh thyme and rosemary, substitute the dried for about 1-2 teaspoons of fresh.

Recipe Notes:

Substitute dried herbs for fresh herbs: Fresh herbs will add another level of freshness to this heavy dish. Use about 1 teaspoon of rosemary and thyme.

Give it time: Sausage gravy can take some time to thicken. Allow it to simmer for about 10 minutes, stirring frequently, to get it to the right consistency.

Thin with more chicken broth: If you find the gravy too thick just whisk in a little bit of chicken broth until you reach your desired consistency.

Nutrition