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Pioneer Woman–Style Sausage Gravy

A comforting and quick sausage gravy made with simple ingredients, perfect for biscuits.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb breakfast sausage (hot or mild) Choose your favorite; spicy gives a nice kick.
  • 1/4 cup all-purpose flour This thickens the gravy into a velvety finish.
  • 3–4 cups whole milk Start with 3 cups, then add more for a thinner consistency.
  • 1/2 tsp black pepper More to taste; freshly cracked pepper wakes up the flavor.
  • 1/2 tsp salt Adjust depending on sausage; taste first.
  • a pinch cayenne or crushed red pepper Optional for a little heat.
  • Fresh biscuits, for serving Split and pile high.

Method
 

Cooking
  1. Heat a large skillet over medium. Add the sausage, breaking it into small crumbles with a wooden spoon, and brown until no pink remains.
  2. Sprinkle the flour evenly over the cooked sausage. Stir to coat, and cook for 1–2 minutes to remove raw flour taste.
  3. Slowly pour in 3 cups of milk while stirring constantly. Continue until gravy thickens; add more milk for thinner consistency.
  4. Bring to a gentle simmer, then reduce heat. Stir often as it thickens into a creamy sauce.
  5. Season with black pepper and add salt as needed. Optional: toss in cayenne or crushed red pepper for heat.
  6. Let cook on low for 5–7 minutes for flavors to meld. Bake or warm your biscuits.
  7. Serve hot over split fresh biscuits with extra cracked pepper if desired.

Notes

For a deeper flavor, try adding fresh garlic or a dash of Worcestershire sauce. Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months.