Description
A classic Southern-style sausage gravy recipe by Pioneer Woman, featuring rich and creamy gravy made from breakfast sausage, flour, and whole milk. Perfect for serving over warm biscuits for a comforting breakfast or brunch.
Ingredients
Scale
Sausage Gravy Ingredients
- 1 pound breakfast sausage
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook the sausage: Place a large skillet over medium heat and cook 1 pound of breakfast sausage, breaking it apart with a spatula, until it is fully browned and no pink remains. Do not drain the drippings off the sausage.
- Add the flour: Sprinkle 1/3 cup of all purpose flour evenly over the cooked sausage. Stir continuously for 1 to 2 minutes to allow the flour to absorb the fat and drippings, forming a thick paste.
- Pour in the milk: Slowly pour 3 cups of whole milk into the skillet while stirring constantly to prevent lumps from forming in the gravy.
- Simmer the gravy: Continue cooking and stirring the mixture for 5 to 7 minutes, until the gravy thickens to your desired consistency.
- Season the gravy: Stir in 1/2 teaspoon salt and 1 teaspoon black pepper. Taste the gravy and adjust the seasoning if needed. Serve hot over freshly baked biscuits.
Notes
- Do not drain the sausage drippings as they add essential flavor and fat for the gravy.
- Stirring constantly when adding milk helps prevent lumps from forming.
- Adjust the thickness by cooking longer for thicker gravy or adding a little more milk for thinner consistency.
- Serve immediately over warm biscuits for classic Southern comfort.
- Leftover gravy can be refrigerated and gently reheated on the stovetop, adding a splash of milk if needed to loosen.
