Bricks' Sausage Gravy
Terri Peters / TODAY
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This hearty, stick-to-your ribs dish is a Southern classic for a reason. The creamy gravy and flavorful sausage are a perfect pairing.


    • 1/2 pound ground pork breakfast sausage
    • 1/2 cup white onion, chopped
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon seasoning salt, preferably Lawry's
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon red crushed pepper flakes
    • 4 tablespoons all-purpose flour
    • 2 cup heavy cream
    • 1 cup half and half, divided
    • kosher salt
    • buttermilk biscuits, to serve


1. In a medium saucepan, cook the breakfast sausage until browned. Discard excess fat.

2. Add onions and sauté until soft and translucent, about 5 minutes. Add all the spices and stir until well-combined. Stir in the flour and combine thoroughly. Add the heavy cream and 1/2 cup of the half-and-half. Cook at medium-low heat, simmering until it thickens. Once thickened, add the rest of the half-and-half and adjust seasoning with salt and pepper.

3. Serve for breakfast over flaky buttermilk biscuits.