Learn how to make the perfect homemade sausage gravy with heavy cream using simple ingredients and a cast iron skillet. This easy-to-follow recipe will guide you through the steps to create a creamy and delicious gravy that pairs perfectly with flaky homemade biscuits.
sausage Gravy Recipe with Heavy Cream
In this homemade sausage gravy recipe, you will discover the joy of creating a creamy and flavorful gravy from scratch. With just ground pork sausage, flour, heavy cream (or milk), salt, and black pepper, you can whip up this comforting dish in no time.
The step-by-step instructions guide you through the process, ensuring a creamy, thick gravy complementing your favorite biscuits.
Whether you are a hearty breakfast enthusiast or searching for an easy dinner option, this homemade heavy cream sausage gravy is a crowd pleaser.
The simple ingredients and quick preparation make it an ideal choice for busy mornings or cozy evenings at home. Boost your comfort food game with a delicious and satisfying dish that will surely become a family favorite.
Try this easy old fashioned sausage gravy made with heavy cream recipe today and enjoy a taste of home-cooked goodness. Serve it warm with fluffy buttermilk biscuits for a complete and indulgent meal.
Start your day off right or savor the best comfort food dinner with this classic dish that brings warmth and flavor to your table.
Why You Will Love This Recipe
Discover the reasons why this heavy cream gravy recipe is a must try:
- Favorite Comfort Foods: A simple family breakfast served with good biscuits or an easy dinner recipe, homemade gravy is always a comfort food!
- Simple Ingredients: With just cooked ground breakfast sausage, flour, and heavy cream, you can create a flavorful and creamy gravy.
- Quick and Simple: This recipe requires minimal time and effort, allowing you to enjoy biscuits and gravy with heavy cream in no time.
Ingredients
To make this simple old fashioned sausage gravy at home, you will need the following basic ingredients:
- Ground Pork Sausage: Opt for locally sourced or organic sausage for the best results.
- All-Purpose Flour: This ingredient is the thickening agent that binds the cooked sausage and gravy.
- Heavy Cream or Whole Milk: Choose heavy whipping cream for a rich and creamy texture, or substitute with whole milk.
- Salt and Pepper: Adjust the seasonings to suit your taste preference.
Kitchen Essentials You May Need
Here are some necessary tools and equipment when making this sausage gravy recipe:
How to Make Sausage Gravy With Heavy Cream
Let’s delve into the easy step-by-step instructions using a cast iron skillet to make the best sausage gravy at home:
1. Cook the Sausage
- In a large skillet over medium heat, brown the sausage, breaking it up with a spatula until crumbled. Retain the grease.
2. Add Flour
- Reduce the heat to low and sprinkle flour over the sausage. Stir and allow the raw flour to cook for 1-2 minutes, absorbing the grease and pan drippings.
3. Add Heavy Cream or Milk
- Pour the heavy cream (or milk) into the sausage-flour mixture. As the cream or milk heats up, the sausage will thicken.
- Season with salt and pepper to taste.
- Stir continuously over low heat (3-5 minutes) until the gravy thickens.
4. Adjust Thickness
- The amount of cream you add will determine the thickness of your gravy.
- For a thicker consistency, add less cream or milk. If you prefer a thinner gravy, gradually add more cream or milk until you achieve your desired consistency.
5. Serve
- Split the hot biscuits in half or crumble them onto a plate, then generously pour the sausage gravy on top of each biscuit.
- Season with additional salt and pepper, if desired.
Tips for Making Gravy with Heavy Cream
- Cream or Milk Options: You can use either heavy cream, milk, or a combination. Start with a smaller amount and adjust according to your desired thickness.
- Keep the Gravy Warm: Utilize a cast iron skillet to maintain the warmth of the gravy, as it tends to thicken as it cools.
How to Store Leftover Gravy
To store leftover gravy in the fridge, follow these steps:
- Allow the gravy to cool down to room temperature.
- Transfer the gravy to an airtight container with a tight-fitting lid.
- Place the container in the refrigerator.
- Stored properly, leftover gravy can be refrigerated for 3-4 days.
Note: When reheating the leftover gravy, you may need to add a splash of milk or cream and gently heat it on the stovetop. Stir occasionally to restore the desired consistency.
Recipe FAQs
Can You Make Gravy with Heavy Cream?
Yes, you can make gravy with heavy cream. Using heavy cream results in a richer gravy compared to traditional sausage gravy made with milk.
How Long Can You Keep Gravy in the Fridge?
You can keep gravy in the fridge for 3-4 days. It is important to store the gravy in an airtight container to maintain its freshness.
Can You Freeze Sausage Gravy?
Yes, you can freeze sausage gravy. When freezing gravy, transfer it to a freezer-safe container or freezer bag. Frozen gravy can be kept for up to 6 months.
What to Serve with Homemade Sausage Gravy
Pair your flavorful country gravy with these delicious recipes:
- Make these easy golden brown homemade buttermilk biscuits from scratch, perfect for pairing with sausage gravy.
- Make a complete breakfast meal by serving scrambled eggs alongside biscuits and gravy.
Click HERE to discover 18 + best ideas to serve with biscuits and gravy!
Making sausage gravy in cast iron skillet with heavy cream does not have to be complicated.
With this easy recipe, you can create a rich and creamy homemade sausage gravy. Pair it with flaky biscuits, and you will have a hearty meal that is perfect for any time of the day.
Enjoy the comfort and simplicity of this delicious recipe, and make it a family favorite in your kitchen.
Printable Recipe Card
Homemade Country Sausage Gravy
Learn how to make the perfect homemade country sausage gravy with heavy cream using simple ingredients and a cast iron skillet. This easy-to-follow recipe will guide you through the steps to create a creamy and delicious gravy that pairs perfectly with flaky biscuits.
Ingredients
- 1 pound ground sausage
- 1/2 cup all purpose flour
- 3-4 cups heavy cream or whole milk
- Salt
- Pepper
Instructions
- In a large cast iron skillet over medium heat, cook the sausage until it is brown. Use a spatula to break up the sausage until it is crumbled. Do not discard the grease.
- On low heat, sprinkle the flour over the top of the sausage. Stir and allow the flour to cook for a few minutes while it absorbs the sausage grease.
- Add the heavy cream or milk to the sausage/flour mixture. As the milk or cream heats up, the sausage will thicken. Add salt and pepper to your desired taste. Then, continue to stir, over low heat, until the gravy thickens.
- How much cream or milk you add, will determine if your gravy is thick or thin. The less cream or milk, the thicker the gravy. If you want the gravy thinner, add a little more cream or milk at a time until you achieve your perfect style of gravy.
- Split your biscuit in half or crumble onto a plate, then top generously with sausage gravy. Add more salt and pepper, if needed.
Notes
- You can use heavy cream, milk, or a combination of both for this recipe. I personally love using heavy cream.
- Start with the smallest recommendation for cream/milk to add to the gravy. If you like thick gravy you will use less, if you want thinner gravy, you will add more cream or milk.
- Keep the gravy warm. This is one advantage to using a cast iron skillet as it holds heat longer than a
regular skillet. Gravy is creamed based, so the longer it is allowed to cool, the thicker it will become.
About the Author
Sarah is the author behind Rocky Hedge Farm. With a passion for simple, healthy recipes, gardening, and remodeling her manufactured home, she shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.
So I forgot to do my sourdough starter last night (day 3). Will it be okay to do it this morning, wait til tonight or start over?
My husband loved it!
Thanks for the review! I am so glad that he enjoyed it.
Good morning! I love your recipe for sausage gravy!
I’ve made it before using heavy cream, it was so delicious! I used regular milk today and it was also very good.
I prefer the heavy cream, gives a sweetness taste:)
Wonderful Southern ( because I live in Plano,Texas);)❤️
hearty breakfast
The heat retention was so great in the cast iron pan was so great that it continued to cook and thicken my gravy. I was remiss in following the direction to cook over low