Pioneer Woman Sausage Gravy

The Pioneer Woman (Ree Drummond) has a famously delicious and foolproof recipe for Sausage Gravy. It’s rich, creamy, peppery, and the ultimate comfort food.

Here is her classic recipe, broken down with tips to ensure perfect results every time.

Pioneer Woman Sausage Gravy

This recipe makes a generous amount of creamy, flavorful gravy, perfect for serving over homemade biscuits for a full Southern-style breakfast.

Yields: 6-8 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients

• 1 pound breakfast sausage (use a good, flavorful one—sage-seasoned is classic)

• 1/3 cup all-purpose flour

• 4 cups whole milk (for the best flavor and creaminess)

• 1/2 teaspoon seasoned salt (like Lawry’s)

• 2 teaspoons freshly ground black pepper, plus more to taste

• Hot sauce, to taste (optional)

• Biscuits, for serving

Instructions

1. Brown the Sausage: In a large skillet or cast-iron pan over medium-high heat, cook the sausage, breaking it up with a spoon or spatula, until it’s browned and cooked through. Do not drain the grease. You need this fat for the roux.

2. Sprinkle in the Flour: Reduce the heat to medium. Sprinkle the flour evenly over the cooked sausage. Stir constantly and cook for about 2 minutes. This cooks the raw taste out of the flour and creates the base (a “roux”) for your gravy.

3. Gradually Add Milk: Pour in the milk slowly, about a cup at a time, stirring continuously. The mixture will be very thick at first and will thin out as you add more milk.

4. Season the Gravy: Add the seasoned salt, black pepper, and a few dashes of hot sauce if you like a little kick.

5. Simmer and Thicken: Bring the gravy to a gentle simmer, then reduce the heat to low. Continue cooking, stirring regularly, for 5-10 minutes until the gravy has thickened to your desired consistency. It will continue to thicken as it stands.

6. Final Seasoning: Taste the gravy and adjust the seasoning. You will likely need more black pepper—this is a key flavor!

7. Serve Immediately: Serve the gravy hot over split, warm biscuits.

Chef’s Notes & Tips (Pioneer Woman Style):

• The Fat is Flavor: The drippings from the sausage are essential. They not only form the roux but also carry all the savory, spiced flavor. Don’t be tempted to drain it!

• Get the Roux Right: Cooking the flour with the sausage fat for a full minute or two is a critical step. If you don’t, your gravy can taste like raw flour.

• Milk Temperature: Using cold milk straight from the fridge can help prevent lumps from forming when you add it to the roux.

• Consistency Control: If your gravy is too thick, simply whisk in a little more milk until it’s perfect. If it’s too thin, let it simmer a bit longer. Remember, it thickens as it cools.

• Make it Your Own:

  • Spicier Gravy: Use “Hot” breakfast sausage or add a pinch of cayenne pepper or red pepper flakes with the black pepper.

  • Creamier Gravy: Substitute 1 cup of the whole milk with heavy cream for an extra-rich version.

  • Herbaceous Touch: Stir in a tablespoon of chopped fresh sage or thyme at the very end.

This gravy is the heart of a hearty, homestyle breakfast. Enjoy it over biscuits, fried chicken, mashed potatoes, or even toast