Description
This Pioneer Woman Sausage Gravy recipe offers a rich and creamy Southern classic that’s perfect for breakfast or brunch. Made with browned breakfast sausage, a smooth flour roux, and creamy milk, this hearty gravy is flavorful and easy to prepare in just 15 minutes. Serve it piping hot over warm biscuits for a comforting meal that delights with every bite.
Ingredients
Scale
Ingredients
- 1 lb breakfast sausage (mild or spicy, based on preference)
- ¼ cup all-purpose flour
- 2-3 cups milk (whole milk works best)
- Salt and pepper, to taste
- 1 tsp crushed garlic (optional, for added flavor)
- Red pepper flakes (optional, to taste)
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula as it cooks. Continue cooking until the sausage is fully browned and cooked through, about 5 to 7 minutes.
- Add the flour: Once the sausage is browned, sprinkle the all-purpose flour evenly over it. Stir well to combine and cook the mixture for about 1 to 2 minutes to remove the raw flour taste and develop a roux base.
- Pour in the milk: Gradually add the milk while stirring constantly. Continue stirring and cooking for about 5 minutes until the gravy thickens. Add more milk if you prefer a thinner consistency.
- Season the gravy: Add salt and pepper to taste. If you like, stir in red pepper flakes for some heat or crushed garlic for additional flavor complexity.
- Finish cooking: Keep stirring until the gravy reaches a smooth, thick consistency that coats the back of a spoon evenly.
- Serve immediately: Spoon the sausage gravy hot over freshly baked warm biscuits for a classic Southern breakfast treat.
Notes
- Use whole milk for a richer, creamier gravy, though 2% milk can be used for a lighter version.
- Adjust the thickness by varying the amount of milk added.
- For a spicier gravy, choose spicy breakfast sausage and add red pepper flakes.
- This gravy is best served fresh but can be reheated gently on the stovetop with a splash of milk to loosen the consistency.
- Homemade or store-bought biscuits both work well; warm them before serving.
