In this homemade Spicy Breakfast Sausage Gravy, a made-from-scratch pork sausage is cooked and turned into a creamy, decadent and flavorful gravy that has delicious flavor with a spicy kick. Serve over buttermilk biscuits with lots of black pepper. Serves 6 to 8.

Homemade Spicy Breakfast Sausage Gravy

Every Christmas morning, we go to my in-laws and my mother-in-law makes us a breakfeast.

We’re talking eggs (three kinds), bacon (crispy and not-so-crispy), sausage (2 kinds), home fries, spicy sausage gravy, biscuits and toast. My sister-in-law brings cheesy potatoes and I bring cinnamon rolls – and this past year I also brought mimosas. We pile our plates with allthethings and are then stuffed for the rest of the day. Well, that is until the ham dinner.

Anyways, while enjoying my breakfast, I decided SS needed a from-scratch version of my MIL’s spicy sausage gravy. Starting with this easy recipe for buttermilk biscuits, a from-scratch spicy pork sausage and of course the lusciously sinful breakfast gravy.

Homemade Spicy Breakfast Sausage Gravy

This sausage recipe is almost as simple as opening a package of store-bought breakfast sausage, but the only thing is you will want to plan a little for this recipe. Start the day or night before because the sausage is best if you can let the flavors develop in the fridge overnight.

So worth it, I promise.

Breakfast Sausage ingredients

To Make Spicy Homemade Breakfast Sausage You Will Need:

  • ground porkLook for 80/20 ground pork for best results.
  • garlicAdds a distinct punchy flavor.
  • rubbed sage (dried) – Gives the sausage a distant earthy, slightly minty and musky flavor.
  • kosher saltEnhances the flavors in the sausage.
  • freshly ground black pepperAdds some subtle bite and flavor.
  • marjoramAdds delicate flavor similar to oregano but sweeter and with more complicated flavor notes.
  • red pepper flakesGives the sausage that delicious heat. These can lose heat over time, so check and make sure yours hasn’t expired.
  • poultry seasoningI use Morton & Bassett’s Poultry Herbs which consists of a blend of herbs and spices like sage, thyme, marjoram, onion, garlic, rosemary, coriander, parsley, black pepper and rose petals. 
  • smoked paprikaGives the sausage a subtle smokiness.
What Is Rubbed Sage?

Sage is rubbed instead of finely ground, so it is lighter (fluffier), less concentrated and not as intense as ground sage. If using regular ground sage, consider using half the amount (or in this instance about 1 to 1-1/2 teaspoons).

A Note About Red Pepper Flakes:

Keep in mind red pepper flakes can lose heat over time so check the expiration date and use fresh if possible. Also, not all brands of red pepper flakes are equal in spice level. I like to use Morton & Basset. I always season the meat with 1 teaspoon crushed red pepper flakes and then we add more to our plate once served. However feel free to add more!

80/20 ground pork

In a medium bowl add 1-1/2 pounds 80/20 ground pork.

add garlic, spices and seasonings to pork

To that add 3 cloves of finely minced garlic, 1 tablespoon rubbed sage, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon red pepper flakes, 3/4 teaspoon dried marjoram, 3/4 teaspoon poultry seasoning and 1/2 teaspoon smoked paprika.

mix to combine

Use a fork to mix until thoroughly combined.

cover and refrigerate

Cover and refrigerate overnight.

Homemade Spicy Breakfast Sausage Gravy ingredients

To Make This Homemade Spicy Breakfast Sausage Gravy You Will Need:

  • homemade spicy breakfast sausageIn a pinch you can use store-bought.
  • unbleached all-purpose flourUsed to help thicken the gravy.
  • half & halfWhole milk or 2% can also be used.
  • freshly ground black pepperBecause sausage gravy should have lots of black pepper.
  • biscuitsfor serving (optional). Buttermilk biscuits are linked above but click here for other biscuit recipes!
WHAT IS HALF & HALF?

Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.

add pork breakfast sausage to large skillet

Add sausage to a cold pan.

cook and crumble until browned

Cook over medium heat, using a wooden spatula to break up the sausage into crumbles. Cook until no longer pink, I like the sausage to get browned in spots. This takes about 10 to 15 minutes.

sprinkle in flour

Once fully cooked, sprinkle in 1/3 cup unbleached all-purpose flour.

stir and cook until absorbed

Stir and cook until the fat has absorbed all of the flour and you don’t see any trace of flour left.

pour in half and half

Pour in 2-1/2 cups half & half (whole milk or 2%).

bring to a bubble

Stir and bring to a bubble over medium-heat.

stirring until thickened

Keep stirring until thickened to your preference.

season with black pepper and more pepper flakes if needed

Taste and season with black pepper and more red pepper flakes if desired.

Homemade Spicy Breakfast Sausage Gravy

Serve with biscuits!

Homemade Spicy Breakfast Sausage Gravy

Plate biscuits whole or cut in half, and top with spoonfuls of the spicy sausage gravy.

Homemade Spicy Breakfast Sausage Gravy

Make it a feast by serving this with bacon, eggs and coffee.

Click Here For More Breakfast and Brunch Recipes!

Homemade Spicy Breakfast Sausage Gravy

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Spicy Breakfast Sausage Gravy

Homemade Spicy Breakfast Sausage Gravy
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Yield: 6 servings

Homemade Spicy Breakfast Sausage Gravy

In this homemade Spicy Breakfast Sausage Gravy, a made-from-scratch pork sausage is cooked and turned into a creamy, decadent and flavorful gravy that has delicious flavor with a spicy kick. Serve over buttermilk biscuits with lots of black pepper. Serves 6.

Ingredients

FOR THE SPICY SAUSAGE:

  • pounds ground pork (80/20)
  • 3 cloves fresh garlic, finely minced
  • 1 tablespoon rubbed sage, (*see notes)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes, (**see notes)
  • 3/4 teaspoon dried marjoram
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon smoked paprika

FOR THE SAUSAGE GRAVY:

  • pounds spicy breakfast sausage
  • 1/3 cup unbleached all-purpose flour
  • cups half & half, or whole milk or 2% (***see notes)

Instructions 

MAKE THE SPICY SAUSAGE:

  • In a medium bowl add ground pork, garlic, rubbed sage, kosher salt, ground black pepper, marjoram, red pepper flakes, poultry seasoning and smoked paprika.
  • Use a fork and mix until thoroughly combined. Cover tightly with plastic wrap and refrigerate overnight.

MAKE THE SAUSAGE GRAVY:

  • Add sausage to a cold pan. Cook over medium heat, using a wooden spatula to break up the sausage into crumbles. Cook until no longer pink (I like the sausage to get browned in spots). This takes about 10 to 15 minutes.
  • Once fully cooked, sprinkle in the flour. Stir and cook until the fat has absorbed all of the flour and you don’t see any trace of flour left.
  • Pour in the half & half (or whole milk or 2%). Increase heat to medium-high, stirring until thickened to desired consistency.
  • Taste and season with black pepper and more red pepper flakes if desired.
  • Remove pan from heat and immediately serve over biscuits.

Notes

*What Is Rubbed Sage?
Sage is rubbed instead of finely ground, so it is lighter (fluffier), less concentrated and not as intense as ground sage. If using regular ground sage, consider using half the amount (or in this instance about 1 to 1-1/2 teaspoons).
**A Note About Red Pepper Flakes:
Keep in mind red pepper flakes can lose heat over time so check the expiration date and use fresh if possible. Also, not all brands of red pepper flakes are equal in spice level. I like to use Morton & Basset. I always season the meat with 1 teaspoon crushed red pepper flakes and then we add more to our plate once served. However feel free to add more!
***What is Half & Half?
Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.
Serving: 1cup, Calories: 462kcal, Carbohydrates: 11g, Protein: 23g, Fat: 36g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 117mg, Sodium: 906mg, Potassium: 492mg, Fiber: 1g, Sugar: 4g, Vitamin A: 573IU, Vitamin C: 2mg, Calcium: 138mg, Iron: 2mg