Description
This classic Southern-style Pioneer Woman Sausage Gravy is a rich and creamy breakfast favorite made with savory breakfast sausage, a smooth flour-based roux, and perfectly seasoned milk gravy. It’s an easy-to-make dish that’s ideal for weekend brunches, served warm over buttery split biscuits.
Ingredients
Scale
Ingredients
- 1 pound breakfast sausage (mild or hot)
- 1/3 cup all-purpose flour
- 3–4 cups whole milk (adjust for desired thickness)
- 1/2 teaspoon black pepper
- 1/4 teaspoon seasoned salt (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Cook the sausage: In a large skillet over medium heat, crumble and cook the sausage using a wooden spoon until fully browned and cooked through. Leave about 2 to 3 tablespoons of drippings in the pan for flavor; do not drain unless there is an excessive amount of grease.
- Add the flour: Sprinkle the all-purpose flour evenly over the cooked sausage. Stir thoroughly to coat the sausage with flour, cooking for 1 to 2 minutes to remove the raw flour taste.
- Pour in the milk: Gradually add the whole milk while continuously stirring, scraping the bottom of the skillet to lift browned bits for extra flavor. Stir until the mixture thickens into a creamy gravy, about 5 to 7 minutes.
- Season the gravy: Add 1/2 teaspoon black pepper and 1/4 teaspoon seasoned salt along with a pinch of cayenne pepper if using. Taste and adjust seasonings accordingly.
- Serve: Serve the warm sausage gravy over freshly split and buttery biscuits for a comforting breakfast treat.
Notes
- If the gravy becomes too thick, stir in additional milk to reach desired consistency.
- Use freshly cracked black pepper for enhanced flavor.
- This gravy is perfect for a hearty weekend brunch or a traditional Southern breakfast.
