Pioneer Woman Sausage Gravy
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]
- 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
Find it online: https://www.receipster.com/pioneer-woman-sausage-gravy/