Pioneer Woman Sausage Gravy

Ingredients You’ll Need

• 1 pound breakfast sausage (mild or spicy, depending on your taste)
• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk (start with 3 and add more if needed)
• Salt and freshly ground black pepper, to taste
• Crushed red pepper flakes (optional, for a bit of heat)

How to Make Pioneer Woman Sausage Gravy

1. Brown the Sausage
   In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon as it browns. Cook until the sausage is fully cooked and no longer pink.
2. Make a Roux
   Sprinkle the flour evenly over the sausage. Stir it into the fat and sausage, cooking for about a minute or two. This helps cook out the raw flour taste and thickens the gravy.
3. Add the Milk
   Slowly pour in the milk, stirring constantly to avoid lumps. Continue stirring until the mixture starts to thicken. If the gravy is too thick, add a bit more milk to reach your desired consistency.
4. Season to Taste
   Add salt, black pepper, and a pinch of crushed red pepper flakes if you like a little kick. Let the gravy simmer on low for a few minutes, stirring occasionally.
5. Serve Over Biscuits
   Spoon the hot sausage gravy over warm, fluffy biscuits and serve immediately. It’s pure comfort in a bowl (or on a plate!).

Tips for the Best Sausage Gravy

• Use whole milk for the richest, creamiest texture.
• Don’t drain the sausage fat—it’s essential for flavor and helps the flour create a smooth gravy.
• Season generously with pepper; the gravy should have a bit of a kick from the black pepper.

• ADVERTISEMENT

  ←PreviousNext→