Here’s a recipe inspired by Pioneer Woman’s Sausage Gravy — creamy, savory, and perfect over biscuits 🍴🥖.
Ingredients (makes about 4 servings)
- 1 lb (450 g) breakfast sausage (mild or spicy)
- 3 tbsp butter (optional, for extra richness)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole milk preferred)
- Salt and black pepper to taste
- ½ tsp garlic powder (optional)
- ½ tsp crushed red pepper (optional, for a little kick)
- Biscuits, for serving (homemade or store-bought)
Instructions
1. Cook the sausage
- Heat a large skillet over medium heat.
- Crumble the sausage into the skillet and cook until fully browned, stirring occasionally.
- If using, add butter for extra flavor.
2. Make the gravy
- Sprinkle flour over the cooked sausage.
- Stir for 1–2 minutes to cook the flour (this prevents a raw taste).
- Gradually pour in milk, stirring constantly to prevent lumps.
3. Simmer and season
- Cook for 5–7 minutes, stirring, until the gravy thickens.
- Season with salt, black pepper, garlic powder, and red pepper flakes.
4. Serve
- Spoon the sausage gravy over warm biscuits.
- Optional: garnish with extra black pepper or chopped parsley.
💡 Tips
- Use whole milk or half-and-half for a richer, creamier gravy.
- For extra flavor, add a teaspoon of hot sauce or a pinch of smoked paprika.
- Leftovers keep well in the fridge for 2–3 days and reheat gently.
I can also give a quick Pioneer Woman shortcut version that uses fewer steps but tastes just as good.
Do you want me to share that quick version?
