Description
A classic Southern-style sausage gravy recipe from Pioneer Woman, featuring rich, creamy gravy made with browned breakfast sausage, flour, and whole milk. Perfect for serving over freshly baked biscuits for a hearty 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
- Brown the Sausage: Place a large skillet over medium heat and cook 1 pound of breakfast sausage, breaking it apart with a spoon, until it is fully browned and no pink remains. Do not drain the drippings as they add flavor to the gravy.
- Add 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 sausage drippings, forming a thick paste that will thicken the gravy.
- Incorporate Milk: Slowly pour in 3 cups of whole milk while stirring constantly. This ensures the mixture stays smooth and lumps are avoided as the gravy base forms.
- Simmer and Thicken: Continue cooking the mixture over medium heat, stirring frequently for 5 to 7 minutes until the gravy thickens to your desired consistency.
- Season and Serve: Stir in 1/2 teaspoon of salt and 1 teaspoon of black pepper. Taste and adjust seasonings if necessary. Serve the hot gravy over warm biscuits for a comforting meal.
Notes
- Use whole milk for a richer and creamier gravy; low-fat milk can be substituted but may result in a thinner gravy.
- Do not drain the sausage drippings as they add essential flavor and fat to the gravy.
- Stir constantly when adding the flour and milk to prevent lumps.
- If gravy becomes too thick, add a little more milk to reach the desired consistency.
- For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes.
