This homemade sausage gravy is quick, simple, and far better than any jarred version. Silky and well-seasoned, it’s perfect spooned over flaky biscuits or served atop a savory hash. Ready in under 30 minutes, this gravy uses a blend of chicken broth and half-and-half for lighter texture and deeper flavor than recipes that rely on cream alone.
Biscuits and gravy are a classic breakfast pairing found at diners everywhere. But it’s easy to make an even better version at home. The key is a well-seasoned sausage base and a smooth roux, finished with both chicken stock and half-and-half to balance richness and flavor.
Using chicken stock along with dairy gives the gravy more dimension and a lighter mouthfeel. If you only use half-and-half or cream, the result can feel heavy and flat. The broth lifts the flavor while keeping the gravy silky.
Serve this over warm biscuits, ladle it over roasted potatoes, or spoon it atop a hearty breakfast hash. For other savory breakfast ideas, try breakfast enchiladas or a sweet potato and Brussels sprouts hash.
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🥛Ingredients
Chicken stock: Using chicken stock with half-and-half brightens the gravy and reduces heaviness. Start with the amount listed and add more broth if you want a thinner consistency.
Pork sausage: Any breakfast sausage works — plain breakfast or maple sausage are both excellent choices.
Herbs: Dried thyme and rosemary add a warm savory note. If you have fresh herbs, swap 1–2 teaspoons fresh for the dried measurements.
See the recipe card below for full ingredient amounts and serving information.
📝Tips to Make it Better
- Use fresh herbs when possible: Fresh rosemary and thyme add brightness to the dish. Use about 1 teaspoon of each if substituting.
- Be patient when thickening: After adding liquids, simmer and whisk frequently for 10–12 minutes. The gravy will thicken as it reduces.
- Adjust consistency with broth: If the gravy becomes too thick, whisk in a little more chicken broth until you reach the desired texture.
🥘How to Make
Step 1: Heat a 9″ cast-iron pan over medium heat until hot.
Step 2: Add breakfast sausage and cook, breaking it into small pieces, until fully browned and no pink remains. The pieces will develop small dark spots when done.
💡Top Tip: Browning the sausage well builds flavor for the gravy.
Step 3: Stir in the butter and let it melt, coating the sausage. Mix in the dried herbs and black pepper.
Step 4: Sprinkle the flour over the sausage and mix thoroughly so there are no white streaks. Cook about 30 seconds to remove the raw flour taste.
Step 5: Gradually whisk in the chicken broth, then whisk in the half-and-half, combining until smooth.
Step 6: Bring the mixture to a gentle boil, then lower the heat and simmer, whisking often.
Step 7: Simmer 10–12 minutes until the gravy has thickened. If it gets too thick, thin with more chicken broth or a splash of half-and-half.
Step 8: Let the gravy cool slightly, then serve over warm biscuits or your favorite breakfast hash.
❓Recipe FAQ’s
Traditional breakfast gravy is made from cooked pork sausage, then thickened with a roux of butter and flour and finished with milk or cream. This version combines chicken stock and half-and-half for extra flavor and lighter texture.
From scratch: brown the sausage, add butter and herbs, stir in flour to form a roux, slowly whisk in liquids (chicken stock and half-and-half), then simmer until thickened. Season to taste and serve hot.
Breakfast gravy typically includes crumbled pork sausage and dairy (milk, half-and-half, or cream), while brown gravy is usually made primarily with pan drippings and broth or stock and does not include dairy.
Simple enhancements: brown the sausage well, add herbs like thyme and rosemary, season with salt and pepper, and swap part of the dairy for chicken stock to boost savory depth.
If it’s not thickening, give it more time to simmer after bringing it to a brief boil. Whisk frequently and allow the mixture to reduce; it will thicken as moisture evaporates. If it remains too thin, you can make a little slurry of flour and water to whisk in, or reduce further over low heat.
🥓Other Breakfast Recipes
- Breakfast Enchiladas with Sausage, Potatoes and Eggs
- Sweet Potato and Brussels Sprouts Breakfast
- Raspberry Lemon Dutch Baby
- Sourdough Discard Waffles
Did you make this? If you tried the recipe and enjoyed it, please leave a five-star rating in the recipe card and share a comment below — I love hearing how it turned out!
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📋Recipe
Homemade Sausage Gravy
Equipment
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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 with 1 ¼ cup and add more until desired thickness
- 1 & ½ Cups Half and Half
For Serving
- Flaky Biscuits
Instructions
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Heat a 9″ cast-iron pan over medium heat until hot.
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Add sausage and cook, breaking it into small pieces, until fully browned with no pink remaining.
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Stir in butter and let it melt, coating the sausage. Add the herbs and pepper and stir to combine.
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Sprinkle in the flour and mix well so no white pockets remain. Cook about 30 seconds to remove raw flour taste.
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Slowly whisk in the chicken broth, then whisk in the half-and-half until smooth.
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Bring to a gentle boil, then reduce to a simmer, whisking often.
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Simmer 10–12 minutes until thickened. Thin with extra chicken broth if needed.
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Let cool slightly and serve over warm biscuits or your favorite hash.
Notes
Chicken stock: Combining chicken stock with half-and-half keeps the gravy lighter and adds flavor compared with using only dairy.
Pork sausage: Any breakfast-style pork sausage works well; maple sausage gives a touch of sweetness.
Fresh herbs: If using fresh rosemary and thyme, use about 1–2 teaspoons total in place of the dried amounts.
Recipe tips:
- Use fresh herbs when possible: They add brightness to a rich dish.
- Give it time to thicken: Simmer and whisk frequently for 10–12 minutes until the gravy reaches the right consistency.
- Thin with broth if necessary: Add a little chicken stock to loosen the gravy to your preference.
Nutrition
Carbohydrates: 5g
Protein: 14g
Fat: 31g
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