Description
A classic Southern-style sausage gravy recipe from Pioneer Woman, featuring savory breakfast sausage cooked in a creamy, peppery white gravy. Perfectly thickened with flour and whole milk, this gravy is ideal for serving over warm biscuits for a comforting breakfast or brunch.
Ingredients
Scale
Sausage Gravy
- 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 add 1 pound of breakfast sausage. Break it apart with a spoon and cook until the sausage is fully browned and no pink remains, about 7-10 minutes. Do not drain the drippings as they add flavor to the gravy.
- Add the Flour: Sprinkle 1/3 cup all-purpose flour evenly over the cooked sausage in the skillet. Stir continuously with a wooden spoon or spatula for 1 to 2 minutes, allowing the flour to absorb the fat and form a thick, pasty mixture.
- Pour in Milk: Slowly add 3 cups of whole milk to the skillet while stirring constantly to prevent lumps from forming. This gradual incorporation helps create a smooth gravy base.
- Thicken the Gravy: Continue to cook and stir the mixture over medium heat for 5 to 7 minutes, or until the gravy thickens to your desired consistency. The gravy should coat the back of a spoon.
- Season and Serve: Stir in 1/2 teaspoon salt and 1 teaspoon black pepper. Taste the gravy and adjust the seasoning if necessary. Serve hot over freshly baked biscuits for a classic Southern breakfast treat.
Notes
- Use whole milk for the creamiest texture; you can substitute with 2% milk but the gravy may be slightly less rich.
- Do not drain the sausage drippings as they are essential for the flavor and texture of the gravy.
- If the gravy becomes too thick, thin it out with a splash of additional milk.
- Serve immediately for best taste and texture; leftovers can be reheated gently on the stovetop with a little milk to loosen.
- For a spicy kick, add a pinch of cayenne pepper or hot sauce to the gravy.
