My family’s favorite breakfast hands down is biscuits and gravy. This sausage gravy is so easy to make. Serve the best sausage gravy recipe around over some homemade buttermilk biscuits and you’ll be everyone’s favorite person!
I can’t even begin to count how many times I’ve made this sausage gravy for my family. Over the years I’ve tried different things with this recipe, but this is my tried and true version that my husband’s grandfather showed me how to cook. Also he is the one that gave me the cast iron skillet for a wedding gift to keep my hubby in line. I still have the very same skillet and lucky for my hubby I haven’t had to use it for anything but cooking.
You can use whatever Breakfast Sausage kind you like. We prefer Jimmy Dean mild sausage, but sage or hot works just fine too.
My kids love it so much they put it on their eggs too and there is never any leftovers.
1 pound breakfast sausage
1/8-1/4 cup all-purpose flour
1 1/2 cups whole milk
1 heavy whipping cream
1 teaspoon black pepper
1/2 teaspoon salt (I use pink Himalayan sea salt)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon paprika
*Optional swap for paprika, garlic & onion powder is super good – I tsp Dano’s Original Seasoning)
Buttermilk biscuits (for serving)
*I really don’t measure my seasonings as I taste along the way and add more to taste.
*With the flour I do not use all the 1/4 at the start, I don’t like too much flour. I will usually reserve about a tsp (maybe by a little more than that, I really don’t measure) to add more flour as I cook for the right consistency keeping in mind it will thicken as it cools. We like ours stick to your belly thick. Also cooking it in a cast iron skillet is preferable, I just think it comes out better.
- Place a large skillet over medium heat. Once the pan is hot, add the sausage. Use spoon to break up the sausage. Cook for 8 to 10 minutes or until no longer pink and nicely browned.
- Sprinkle flour over sausage and stir to coat. Cook for 1 minute.
- Pour in 1 cup of heavy cream. Stir to incorporate the flour and prevent lumps. Pour in the the whole milk and stir.
- Stir in pepper, salt, garlic powder, and paprika (or Dano’s)
- Bring to a simmer and cook until gravy thickens, about 8 to 10 minutes, stirring frequently to prevent the milk from scalding. Add more flour if needed for thicker gravy. Add more milk to thin it out if it’s too thick. Keep in mind I will thicken up a little as it cools.
- Remove gravy from heat. Serve warm over biscuits.