Ingredients:
1 pound breakfast sausage (pork or turkey)
1/3 cup all-purpose flour
4 cups whole milk
Salt and black pepper to taste
Biscuits, for serving
Instructions:
Cook the sausage: In a large skillet or cast-iron skillet, cook the breakfast sausage over medium heat, breaking it apart with a spoon or spatula, until it’s browned and cooked through. Use a wooden spoon to break the sausage into crumbles as it cooks.
Make the roux: Sprinkle the flour over the cooked sausage in the skillet. Stir the flour into the sausage until it’s well combined, and cook for 2-3 minutes, stirring constantly. This will create a roux and help thicken the gravy.
Add the milk: Gradually pour the whole milk into the skillet, stirring constantly to incorporate it into the roux and sausage mixture. Continue stirring until the gravy is smooth and thickened, about 5-7 minutes. If the gravy seems too thick, you can add a little more milk to reach your desired consistency.
Season the gravy: Season the sausage gravy with salt and black pepper to taste. Remember that the sausage is already seasoned, so you may not need much additional salt.
Serve: Serve the sausage gravy hot over freshly baked biscuits. Split the biscuits in half and ladle the warm gravy over the top. Enjoy immediately!
The Pioneer Woman’s Sausage Gravy is rich, creamy, and full of savory flavor from the breakfast sausage. It’s the perfect accompaniment to fluffy biscuits for a comforting breakfast or brunch.