In a heavy bottom pot, cook sausage until browned (do not drain fat).
Sprinkle flour over cooked sausage and stir over medium heat until flour is completely incorporated, 2 to 3 minutes. Add chicken stock and stir with a wire whisk to break up any lumps. Add cream and half-and-half. Bring to boil over medium-high heat. Continue cooking for 2 to 3 minutes. Remove from heat and add salt and pepper to taste.
Add a teaspoon of crushed red pepper for additional heat.
If gravy is too thick after boiling, add additional milk or cream and return to boil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hullabaloo Diner, College Station, TX