In a large pot, brown sausage.

Do not drain.

Add cream cheese and stir until fully melted.

Add heavy cream and bring to a slow boil, stirring often.

Salt and pepper to taste.

**Side note - Depending on where you get your sausage, you may need more or less salt/pepper.

Butchers tend to have a more flavorful sausage, thus requiring less seasoning at this step.

Be sure to taste your gravy and adjust accordingly.

Reduce heat and simmer 20-30 minutes, stirring often.

Serve and enjoy!