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.

Course Breakfast & Brunch

Cuisine American

Keyword biscuits and gravy, breakfast recipe, brunch recipe, sausage gravy

Prep Time 15

Cook Time 20

Flavor Developing Time 9

Total Time 9 35

Servings servings

Calories 462

Author Laurie McNamara

Ingredients

FOR THE SPICY SAUSAGE:

1½ 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:

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

US Customary - Metric

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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition