Homemade Spicy Breakfast Sausage Sauce

In this Homemade Spicy Breakfast Sausage Gravy, a freshly made pork sausage is cooked and turned into a creamy, decadent and flavorful gravy that’s deliciously flavorful with a tangy kick. Serve on buttermilk biscuits with lots of black pepper. For 6 to 8 people.

Every Christmas morning we go to my in-laws’ house and my mother-in-law gives us a breakFirmly.

We’re talking eggs (three kinds), bacon (crispy and not-so-crispy), sausage (2 kinds), hash browns, spicy sausage sauce, biscuits, and toast. My sister-in-law is bringing cheese potatoes and I’m bringing cinnamon rolls – and last year I brought mimosas too. We stack our plates with you all the things and are then stuffed for the rest of the day. Well, that’s until the ham dinner.

Anyway, while enjoying my breakfast, I decided that SS needed a new version of my MIL’s spicy sausage sauce. Starting with this easy recipe for buttermilk biscuits, a home-made flavorful pork sausage, and of course, that deliciously sinful breakfast sauce.

This sausage recipe is almost as easy as opening a package of store-bought breakfast sausage, but the only thing is that this recipe requires a little planning. Start the day before or the night before, because the sausage tastes best when you let the flavors unfold in the fridge overnight.

So it’s worth it, I promise.

To make Spicy Homemade Breakfast Sausage you will need:

• mead – Look for 80/20 ground pork for best results.
• garlic – Adds a distinct punchy flavor.
• grated sage (dried) – Imparts a distant earthy, slightly minty and musky flavor to the sausage.
• kosher salt – Enhances the flavors in the sausage.
• freshly ground black pepper – Adds some subtle bite and flavor.
• marjoram – Adds a delicate aroma, similar to oregano, but sweeter and with more complicated flavor notes.
• red pepper flakes – Gives the sausage its delicious sharpness. These can lose heat over time, so check and make sure yours hasn’t expired.
• poultry seasoning – I use Morton & Bassett’s Poultry Herbs, which consists of a blend of herbs and spices such as sage, thyme, marjoram, onion, garlic, rosemary, coriander, parsley, black pepper and rose petals.
• smoked paprika – Gives the sausage a subtle smokiness.

What is grated sage?

Sage is grated rather than finely ground, making it lighter (fluffier), less concentrated, and not as intense as ground sage. If you’re using regular ground sage, you should use half the amount (or about 1 to 1-1/2 teaspoons in this case).

A Note About Red Pepper Flakes:

Remember that red pepper flakes can lose heat over time, so check the expiration date and use fresh if possible. Also, not all brands of red pepper flakes are equally hot. I like to use Morton & Basset. I always season the meat with 1 teaspoon of crushed red pepper flakes and then we add more to our plate after serving. However, feel free to add more!

In a medium bowl, add 1-1/2 pounds of 80/20 ground pork.

To do this, add 3 finely chopped garlic cloves, 1 tablespoon grated sage, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon red pepper flakes, 3/4 teaspoon dried marjoram, 3/4 teaspoon poultry seasoning, and 1/2 teaspoon smoked paprika.

Mix with a fork until well combined.

Cover and refrigerate overnight.

To make this Homemade Spicy Breakfast Sausage Gravy you will need:

• homemade spicy breakfast sausage – In a pinch, you can use store-bought ones.
• unbleached all-purpose flour – Used to thicken the sauce.
• fifty – fifty – Whole milk or 2% can also be used.
• freshly ground black pepper – Because sausage sauce should have a lot of black pepper.
• Cookies – To serve (Optional). Buttermilk biscuits are linked above, but click here for other biscuit recipes!

WHAT IS HALF & HALF?

Half & Half is commonly found in the dairy section of most American grocery stores. It consists of equal parts whole milk and cream.

Place sausage in a cold pan.

Cook over medium-high heat and use a wooden spatula to crumble the sausage into crumbles. Cook until no longer pink, I like it when the sausage gets browned in spots. This takes about 10 to 15 minutes.

Once fully cooked, sprinkle in 1/3 cup unbleached all-purpose flour.

Stir and cook until fat has absorbed all of the flour and you can’t see a trace of flour.

Pour in 2-1/2 cups half & half (whole milk or 2%).

Stir and bring to a bubble over medium heat.

Keep stirring until thickened to your liking.

Taste and season with black pepper and more red pepper flakes, if desired.

Serve with cookies!

Serve the biscuits whole or halved and top with spoonfuls of the spicy sausage sauce.

Make it a celebration by serving it with bacon, eggs, and coffee.

Click here for more breakfast and brunch recipes!

Enjoy! And if you try this recipe, let me know! Take a picture and tag me chirp or instagram!