Pioneer Woman Sausage Gravy
A rich and creamy sausage gravy perfect for serving over biscuits, toast, or roasted potatoes, ideal for hearty breakfasts and brunches.
Ingredients
For the Base
- 1 lb breakfast sausage About 450 g
- 1/2 cup sweet onion, chopped Optional
For the Sauce
- 1/3 cup all-purpose flour About 45 g
- 3.5 cups whole milk About 830 ml
- 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1 tsp dried sage or thyme Optional
- Salt To taste
For Serving
- Biscuits For serving
Instructions
Brown the Sausage and Onion
- In a large skillet over medium heat, cook the breakfast sausage and chopped onion (if using), breaking the meat into small pieces as it cooks. Cook until the sausage is browned and the onion is soft.
Add the Flour
- Sprinkle the all-purpose flour over the browned sausage. Stir thoroughly to coat the meat and onions with flour and let it cook for 2 minutes to remove the raw flour taste.
Add the Milk Slowly
- Slowly pour in the whole milk while stirring or whisking constantly to avoid lumps. Start with a little milk to loosen the roux, then add the rest in a steady stream.
Season and Simmer
- Stir in the seasoned salt, black pepper, and dried sage or thyme (optional). Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
Adjust and Serve
- Taste and add salt as needed. If the gravy gets too thick, thin it with a splash more milk until you reach the perfect pourability. Serve the gravy hot over warmed biscuits.
Notes
Make-ahead by browning the sausage and making the roux up to a day ahead. Store cooled gravy in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a splash of milk to restore creaminess.