Pioneer Woman Sausage Gravy (Print version)
Creamy Pioneer Woman Sausage Gravy made in one skillet with breakfast sausage, milk, flour, and plenty of black pepper.
# Ingredients:
For the sausage gravy
01 -
1 lb (450 g) pork breakfast sausage, mild or hot
02 -
1/2 sweet onion, finely chopped, optional
03 -
1/3 cup (42 g) all-purpose flour
04 -
3 1/2 cups (830 ml) whole milk, plus more as needed
05 -
1/2 teaspoon seasoned salt, plus more to taste
06 -
1/2 teaspoon ground black pepper, plus more to taste
07 -
1 teaspoon dried sage or dried thyme, optional
08 -
Salt, to taste
For serving
09 -
6 warm buttermilk biscuits, split
# Instructions:
01 -
Add the sausage to a large skillet over medium heat. Break it into small pieces and cook for 8-10 minutes, until browned and no pink remains. Add the onion during this step if using.
02 -
Reduce the heat to medium-low. Sprinkle the flour evenly over the sausage and stir until the meat is coated. Cook for 2 minutes, stirring often.
03 -
Slowly pour in the milk while stirring. Scrape the bottom of the skillet to loosen the browned bits and keep stirring until the mixture looks smooth.
04 -
Increase the heat to medium and bring the gravy to a gentle bubble. Reduce to medium-low and simmer for 8-10 minutes, stirring often, until thick enough to coat a spoon.
05 -
Stir in seasoned salt, black pepper, and sage or thyme if using. Taste and adjust with salt or more pepper. Spoon hot gravy over split warm biscuits.
# Good to know:
01 -
The gravy thickens as it sits. Whisk in extra warm milk to loosen it before serving.
02 -
Best served hot over freshly warmed biscuits.