🍳 Pioneer Woman’s Sausage Gravy
☕ Classic Comfort:
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Hearty breakfast gravy
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Crumbled sausage
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Simple pantry ingredients
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Ready in 15–20 minutes
📝 Ingredients
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1 lb breakfast sausage (mild or spicy)
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1/3 cup all-purpose flour
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3 to 3½ cups whole milk
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Salt and freshly ground black pepper, to taste
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Optional: pinch of cayenne or crushed red pepper for heat
👩🍳 Instructions
1. Brown the Sausage
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In a large skillet over medium-high heat, cook the sausage.
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Break it up with a spoon and cook until fully browned and no longer pink.
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Do not drain the fat — it’s needed for the gravy.
2. Make the Roux
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Sprinkle the flour over the cooked sausage.
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Stir and cook for about 1–2 minutes to cook out the raw flour taste.
3. Add the Milk
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Gradually pour in 3 cups of milk, stirring constantly to avoid lumps.
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Bring to a simmer. The gravy will begin to thicken as it heats.
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If it gets too thick, add more milk a little at a time until it reaches your desired consistency.
4. Season
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Add salt and black pepper to taste. Go generous on the black pepper — it gives it that traditional Southern bite.
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Optional: Add a pinch of cayenne or red pepper flakes if you like it spicy.
🍽️ Serve Over:
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Warm homemade biscuits (classic pairing)
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Toast, fried potatoes, or even scrambled eggs
✅ Tips:
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Use whole milk for the creamiest texture.
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Make ahead: It reheats well, just add a splash of milk and warm gently.
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Want it chunkier? Use coarsely ground sausage or leave bigger bits.
Would you like a homemade biscuit recipe to go with it, or a printable one-page version of this recipe?