There’s nothing quite like a warm, hearty breakfast to start the day right, and The Pioneer Woman’s Perfect Sausage Gravy (Ready in 30!) is a classic that delivers comfort in every spoonful. This rich, creamy gravy is packed with savory sausage and perfect for pouring over fresh biscuits. For another satisfying side, try these Twice Baked Potatoes Recipe or Jenna’s Five Star Rolls Recipe.

Pioneer Woman Sausage Gravy

Print Recipe

Classic Southern-style sausage gravy made with breakfast sausage, a flour roux from the rendered sausage fat, and whole milk, seasoned with seasoned salt and black pepper and served over warm biscuits.[3][1]

Author: Dorothy Miller
Prep Time: 10 mins[1][3]
Cook Time: 20–25 mins[1][3]
Total Time: 30–35 mins[3][1]
Yield: 8–12 (about 12 servings when served over biscuits per original)[1][3] 1x

Method: Breakfast/Brunch[3]
Cuisine: Southern/American[3][1]

Ingredients

Scale

1 pound breakfast sausage (hot or mild), broken into small pieces[3][1]
1/3 cup all-purpose flour[3][1]
3 to 4 cups whole milk (start with 3 to 3½ cups and add more to reach desired consistency)[3][1]

1/2 teaspoon seasoned salt[3]
1/2 teaspoon ground black pepper (or 2 teaspoons freshly ground black pepper to taste according to some versions)[3][1]
1/2 teaspoon garlic powder (optional; used in some popular adaptations)[2]

1 teaspoon dried sage or thyme (optional)[3]
Biscuits, for serving[3][1]

Instructions

Pull off small pieces of the breakfast sausage and add them to a large heavy skillet in a single layer; add chopped onion if using (optional).[3]
Place skillet over medium-high heat and cook the sausage, stirring occasionally and breaking it up, until no longer pink and onions are softened (about 8–10 minutes).[3]
Reduce heat to medium-low and sprinkle 1/2 of the flour over the sausage, stirring so the sausage soaks it up; then add remaining flour little by little and stir to coat. Cook for about 1–2 minutes to toast the flour slightly.[1][3]

While stirring, slowly pour in the milk (start with 3 to 3½ cups), increase heat to medium-high until the mixture comes to a gentle boil and begins to thicken, then reduce heat to medium-low.[3][1]
Simmer, stirring frequently, until gravy is thick and luscious, about 8–12 minutes; if it becomes too thick, splash in additional milk 1/2 cup at a time until desired consistency is reached.[1][3]
Stir in seasoned salt, black pepper (and garlic powder or herbs if using), taste and adjust seasoning.[3][2]

Serve immediately spooned over warm biscuits.

Notes

1) Use the rendered fat from the sausage—do not drain it; it forms the base of the roux.[2][3]
2) For richer gravy, use whole milk; for thinner gravy, add milk gradually until reaching desired consistency.[1][3]
3) Optional add-ins: a small diced sweet onion cooked with the sausage, or 1 tsp dried sage or thyme for extra flavor.[3][2]

Nutrition

Calories: 350
Sugar: 5
Sodium: 780
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 8
Fiber: 0
Protein: 12
Cholesterol: 55

Frequently Asked Questions

Can I use a different type of sausage for this Pioneer Woman Sausage Gravy?

Yes, you can use any breakfast sausage you prefer. For an authentic flavor, Ree Drummond’s recipe typically calls for a good-quality pork sausage. Using a spicy variety can add a nice kick to your gravy.

How can I make my gravy thicker or thinner?

To thicken the gravy, let it simmer a bit longer or add a small slurry of flour and milk. For a thinner consistency, simply stir in a little extra milk or broth until it reaches your desired texture.

What’s the best way to serve Pioneer Woman Sausage Gravy?

This hearty sausage gravy is traditionally served over warm, split biscuits. It also makes a delicious topping for hash browns or toast for a comforting, classic breakfast.

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Pioneer Woman Sausage Gravy Recipe