Pioneer Woman Sausage Gravy Recipe

Sausage gravy is the heart of a classic Southern breakfast, and the Pioneer Woman’s version is a must-try! Creamy, hearty, and bursting with savory sausage flavor, this gravy pairs perfectly with flaky biscuits, toast, or even hash browns. It’s simple to make and delivers comfort food at its best.

Ingredients

• 1 lb breakfast sausage (mild or spicy, according to preference)
• ⅓ cup all-purpose flour
• 4 cups whole milk
• ½ tsp seasoned salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• ¼ tsp cayenne pepper (optional, for a spicy kick)

Instructions

Step 1: Brown the Sausage

1. Heat a large skillet over medium heat.
2. Add the breakfast sausage and cook, breaking it into crumbles with a wooden spoon, until fully browned and no pink remains (about 6-8 minutes).
3. Do not drain the fat; it adds flavor to the gravy. If your sausage is very lean, you may need to add a tablespoon of butter to compensate.

Step 2: Make the Roux

1. Sprinkle the flour evenly over the cooked sausage. Stir well to coat the sausage and absorb the fat, cooking for 1-2 minutes.
2. The flour should lose its raw taste but should not brown.

Step 3: Add the Milk

1. Gradually pour in the milk, stirring constantly to prevent lumps from forming.
2. Continue stirring over medium heat until the gravy begins to thicken, about 5-7 minutes.

Step 4: Season the Gravy

1. Stir in the seasoned salt, black pepper, and cayenne pepper (if using). Taste and adjust the seasoning as needed.
2. Reduce the heat to low and let the gravy simmer for another 2-3 minutes to reach your desired consistency.

Step 5: Serve

1. Spoon the hot sausage gravy generously over freshly baked biscuits.
2. Garnish with additional black pepper or a sprinkle of parsley, if desired.

Serving and Storage Tips

Serving Suggestions

• Serve over warm, buttery biscuits for the classic pairing.
• Use the gravy as a topping for hash browns, mashed potatoes, or even scrambled eggs.

Storage Tips

• Refrigerate: Store leftover gravy in an airtight container for up to 3 days.
• Reheat: Warm in a saucepan over low heat, adding a splash of milk to thin it out if it thickens too much.
• Freeze: Sausage gravy freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

1. Milk Variations: For a richer gravy, substitute part of the milk with half-and-half or heavy cream.
2. Sausage Options: Experiment with flavored sausage, such as sage or maple, for unique twists.
3. Thicker or Thinner Gravy: Adjust the thickness by adding more flour for a thicker consistency or more milk for a thinner gravy.

Tips from the Pioneer Woman

• Ree Drummond: Always taste the gravy as you go—salt levels can vary depending on your sausage.
• For extra flavor, deglaze the pan with a splash of chicken broth before adding the milk.
• Serve the gravy immediately for the best taste and texture.

Frequently Asked Questions

1. Can I use a different type of sausage?

Yes, any ground sausage will work—pork, turkey, or chicken are all great options.

2. What if my gravy is lumpy?

Whisk vigorously to smooth out any lumps, or strain the gravy through a fine mesh sieve.

3. Can I make this gravy without sausage?

Absolutely! Replace the sausage with butter to make a classic white gravy.

4. How do I keep the gravy warm?

Place the skillet over the lowest heat setting and stir occasionally to prevent a skin from forming.

5. What kind of biscuits pair best with sausage gravy?

Flaky buttermilk biscuits are the traditional choice, but store-bought biscuits work in a pinch.

6. Can I use plant-based milk?

Yes, unsweetened almond or oat milk can be used, but the flavor and texture may differ slightly.

7. How do I make the gravy spicier?

Add extra cayenne pepper, red pepper flakes, or use hot breakfast sausage.

8. Is sausage gravy gluten-free?

To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.

9. Can I double the recipe?

Yes, simply double all the ingredients. Use a larger skillet to ensure even cooking.

10. What if my gravy is too thick?

Stir in small amounts of warm milk until the desired consistency is achieved.