David Rose’s White Sausage Gravy Recipe

Chef David Rose likes to serve this sausage gravy poured over his Thanksgiving Savory Sausage and Mushroom Bread Pudding, and we wouldn’t dream of arguing with him. Plus, you can see how he makes it on IGTV! 

White Sausage Gravy
Serves 6 to 8


2 tablespoons unsalted butter
3/4 cup spicy pork sausage, removed from casings
2 cloves garlic, minced
1/2 cup diced yellow onion
1/4 cup half-and-half
1/2 cup heavy cream
2 tablespoons all-purpose flour
Sea salt
Freshly ground black pepper


1. In a medium skillet over medium heat, heat butter. Add sausage and, using a wooden spoon, break up large pieces of sausage. Cook until browned, about 6 minutes. Using a slotted spoon, remove sausage.

2. In the same pan, add garlic and onion. Cook until tender, about 4 minutes. Add half-and-half, cream, and stir to combine. Stir in the flour. Cook, stirring, until thickened and it coats the back of a spoon. Return sausage to gravy. Season with salt and pepper.

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