Here’s a rich and creamy Pioneer Woman–style Sausage Gravy—perfect over biscuits for a classic Southern breakfast. 🍳🥖
🍳 Pioneer Woman Sausage Gravy
🛒 Ingredients (Serves 4)
- 1 lb breakfast sausage (spicy or mild, your choice)
- 3–4 tbsp all-purpose flour
- 2–3 cups whole milk (adjust for desired thickness)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- ¼ tsp crushed red pepper flakes (optional, for spice)
- Fresh biscuits, for serving
🍳 Instructions
1️⃣ Cook the Sausage
- In a large skillet over medium heat, cook the sausage until browned and fully cooked.
- Break it into small crumbles while cooking.
- Optional: drain excess fat, leaving about 2–3 tbsp for flavor.
2️⃣ Make the Roux
- Sprinkle flour over the cooked sausage and stir to coat evenly.
- Cook 1–2 minutes to eliminate the raw flour taste.
3️⃣ Add Milk
- Gradually pour in milk while stirring constantly.
- Continue cooking until gravy thickens, about 5–7 minutes.
4️⃣ Season
- Add salt, pepper, and optional garlic powder or red pepper flakes.
- Taste and adjust seasoning.
5️⃣ Serve
- Spoon over freshly baked biscuits.
- Optional: garnish with chopped parsley or a dash of hot sauce.
💡 Tips
- For extra creamy gravy, use half-and-half instead of all milk.
- Leftover gravy can be stored in the fridge and reheated gently, adding a splash of milk if it thickens too much.
- Perfect paired with fried eggs or breakfast potatoes for a full meal.
If you want, I can also give a Pioneer Woman–style sausage gravy with cheese version that’s extra rich and indulgent—perfect for brunch. Do you want me to do that?
