This Pioneer Woman Sausage Gravy is rich, creamy, peppery, and loaded with savory breakfast sausage. It comes together in one skillet and is exactly the kind of comfort-food breakfast that belongs over warm biscuits.
The preserved RecipesNeed recipe uses breakfast sausage, flour, whole milk, and simple seasonings. The sausage fat combines with the flour to make the roux, then the milk is added slowly until the gravy becomes smooth and creamy.
Why You’ll Love This Sausage Gravy
It is hearty, inexpensive, and made from basic breakfast ingredients. The sausage provides most of the flavor, while black pepper gives the finished gravy that classic peppery bite.
Brown the Sausage First
Cook the sausage until browned, breaking it into small crumbles as it cooks. Leave enough rendered fat in the skillet to help the flour form a smooth roux.
Add the Flour and Milk Slowly
Sprinkle the flour over the sausage and stir until the raw flour disappears. Slowly pour in the milk while stirring so the gravy stays smooth. Start with less milk, then add more as needed until the consistency is where you want it.
Season and Serve
Finish with plenty of black pepper and taste before adding more salt, since breakfast sausage can already be quite salty. Serve the gravy hot over split biscuits.
Tips for Smooth Sausage Gravy
- Cook the flour briefly before adding milk.
- Add the milk slowly while stirring.
- Keep the heat moderate once the milk goes in.
- If the gravy becomes too thick, stir in a splash of warm milk.
- Serve immediately for the creamiest texture.
Frequently Asked Questions
Can I use hot breakfast sausage?
Yes. The original recipe works with hot or mild breakfast sausage.
Why is my gravy too thick?
Sausage gravy thickens as it sits. Stir in a little warm milk until it loosens to the consistency you want.
Pioneer Woman Sausage Gravy
Ingredients
- 1 pound breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk as needed
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper plus more to taste
- Warm biscuits for serving
Instructions
- Cook the sausage
- Add the breakfast sausage to a large skillet over medium-high heat. Break it apart with a spoon or spatula as it cooks. Continue cooking until the sausage is browned and no pink remains.
- Add the flour
- Reduce the heat to medium-low. Sprinkle about half of the flour over the cooked sausage and stir until the sausage is coated. Add the remaining flour and stir again. Cook for about 1 minute to remove the raw flour taste.
- Pour in the milk
- Slowly pour in 3 cups of milk while stirring constantly. Keep stirring as the mixture begins to thicken.
- Simmer the gravy
- Let the gravy cook for 10 to 12 minutes, stirring often, until thick and creamy. If the gravy becomes too thick, add more milk a little at a time until it reaches your preferred consistency.
- Season and taste
- Stir in the seasoned salt and black pepper. Taste and adjust with more pepper or salt if needed.
- Serve
- Spoon the hot sausage gravy over warm split biscuits and serve right away.
