Pioneer Woman Sausage Gravy Recipe
Nothing beats the ultimate Southern breakfast comfort like creamy, peppery Pioneer Woman Sausage Gravy poured over hot fluffy biscuits.
Ingredients
- 1 lb breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 6 hot biscuits for serving
Instructions
Prep Biscuits
- Bake biscuits according to package directions. Keep warm in 200°F oven.
Brown Sausage
- Crumble sausage into cold cast iron skillet. Cook over medium-high heat.
Cook Thoroughly
- Brown sausage 6-8 minutes until no pink remains. Break into small pieces.
Sprinkle Flour
- Add flour directly to sausage fat. Stir constantly for 2 minutes.
Cook Roux Golden
- Flour turns golden brown and smells nutty. Don't let it burn.
Season Perfectly
- Sprinkle seasoned salt, black pepper, garlic powder. Stir 30 seconds.
Add First Milk
- Whisk in 2 cups milk gradually. Create smooth paste first.
Add Remaining Milk
- Whisk in final 2 cups milk continuously. No lumps allowed.
Simmer Until Thick
- Cook 8-10 minutes until gravy bubbles and coats spoon thickly.
Adjust Thickness
- Add splash more milk if too thick. Perfect pouring consistency.
Taste and Perfect
- Adjust salt, pepper to taste. Rich savory perfection achieved.
Serve Immediately
- Split hot biscuits. Spoon generous gravy over top. Breakfast bliss!
Notes
- Refrigerate airtight containers up to 4 days maximum.
- Freeze flat quart containers up to 3 months successfully.
- Thaw overnight in refrigerator before reheating.
- Reheat skillet over low heat with milk splash stirring constantly.
- Microwave works in pinch—stir every 30 seconds vigorously.