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Pioneer Woman Sausage Gravy

Cook sausage:

In a large skillet over medium-high heat, cook sausage until browned and crumbled, about 5–7 minutes.

Do not drain — you need the fat for the gravy base.

Make the roux:

Sprinkle flour evenly over sausage. Stir to coat the meat, letting the flour absorb the fat and cook for 1–2 minutes (this removes raw flour taste).

Add milk:

Slowly pour in milk while stirring constantly to prevent lumps.

Continue stirring until mixture thickens into a creamy gravy, about 5–8 minutes.

Season:

Add seasoned salt and pepper, tasting and adjusting as needed.

If gravy is too thick, stir in a splash of milk until desired consistency.

Serve:

Spoon hot sausage gravy generously over split biscuits.

Tips:

The Pioneer Woman often serves this with homemade buttermilk biscuits — the creamy gravy soaks right in.

For extra richness, stir in a tablespoon of butter just before serving.

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