Sausage Gravy with Biscuits 

Sausage Gravy with Biscuits


1⁄2-3⁄4 lb bulk pork sausage (can use sausages with casings removed, or turkey sausages)

1 medium onion, chopped (optional)

1 pinch crushed red pepper flakes (or to taste, adjust to suit heat level)

1⁄4 cup all-purpose flour, plus

2 teaspoons all-purpose flour (for a thicker gravy increase slightly)

2 cups half-and-half cream or 2 cups milk

1 -2 teaspoon Worcestershire sauce

1⁄2 teaspoon seasoning salt (or to taste) or 1⁄2 teaspoon white salt (or to taste)

1⁄2 teaspoon fresh ground black pepper (or to taste)

8 prepared biscuits (optional)


Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.

Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).

Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).

Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).

Add in salt and ground black pepper.

Serve over biscuits.