Pioneer Woman Sausage Gravy (The Ultimate Biscuits’ Best Friend)

I fixed up a batch of this Sausage Gravy earlier today, and it’s a soul-warming reminder that sometimes the simplest ingredients make the most legendary meals. There is nothing—and I mean nothing—quite like a thick, peppery gravy ladled over a split, buttery biscuit. It’s the kind of breakfast that makes you want to cancel your plans and stay in your pajamas all morning.

Inspired by the classic ranch-style comfort, this recipe doesn’t cut corners on flavor. It’s rich, creamy, and packed with savory sausage crumbles. While it looks like a labor of love, it’s actually a one-pan wonder that comes together in about 15 minutes. It’s the ultimate “big breakfast” hero that turns a regular Saturday into something special.

Just a warning: once you make this, your family will probably request it every single weekend. Don’t say I didn’t warn you.

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Simple Sausage Gravy (Pioneer Style)

Ingredients

• 1 lb high-quality breakfast sausage (pork or spicy)

• 1/3 cup all-purpose flour

• 3 to 4 cups whole milk (more or less depending on desired thickness)

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

• Plenty of freshly cracked black pepper (at least 1 tsp)

• Optional: A pinch of red pepper flakes for extra heat

Instructions

1) Brown the Sausage In a large skillet over medium-high heat, crumble the sausage and cook until it’s completely browned and no longer pink.

2) Don’t Drain the Fat This is the secret! Keep the fat in the pan—it’s the flavorful base for your roux. If your sausage was very lean, you might even need to add a tablespoon of butter.

3) Build the Roux Sprinkle the flour evenly over the cooked sausage. Stir it constantly for 1 to 2 minutes to cook out the raw flour taste. The flour should soak up all the grease and coat the meat.

4) Add the Milk Lower the heat to medium. Slowly pour in the milk, whisking or stirring constantly to prevent lumps.

5) Simmer and Thicken Continue to cook, stirring frequently, for 5 to 10 minutes until the gravy reaches your preferred thickness. It should be thick enough to coat the back of a spoon.

6) Season Add the seasoned salt and a very generous amount of black pepper. Taste and adjust. Serve immediately over warm, split biscuits.

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Why This Sausage Gravy Is the Best

• One-Pan Magic: No extra pots to wash; the sauce is built right on top of the meat.

• Stick-to-Your-Ribs Filling: It’s high-protein and high-fat, keeping you full until well past lunch.

• The Pepper Kick: The heavy use of black pepper cuts through the richness of the cream perfectly.

• Crowd Pleaser: It’s impossible to find someone who doesn’t love a good southern gravy.

Tips for Success

• Whisk Constantly: When you first add the milk, keep that whisk moving to ensure a velvety smooth texture.

• Whole Milk is Key: You can use 2%, but whole milk provides the creamy mouthfeel that makes this dish iconic.

• Cold Milk, Hot Pan: Adding cold milk to the hot flour-coated sausage actually helps prevent clumping.

• Thinning it out: If the gravy gets too thick while sitting, just stir in an extra splash of milk before serving.

Easy Variations

• Spicy Ranch: Use “Hot” breakfast sausage and add extra crushed red pepper.

• Herbed Gravy: Stir in some fresh sage or thyme at the end for an earthy twist.

• Maple Twist: Use maple-flavored sausage for a sweet-and-savory breakfast combo.

• Turkey Option: Use turkey sausage and add 2 tbsp of butter to provide the necessary fat for the roux.

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FAQ – Sausage Gravy

Can I make this ahead of time?

Yes, but it will thicken significantly in the fridge. When reheating, you’ll need to add a good splash of milk to bring it back to the right consistency.

Why is my gravy lumpy?

Usually, this happens if the milk is added too fast or if the flour wasn’t stirred enough into the fat. Just keep whisking over low heat; most lumps will eventually smooth out!

Can I freeze sausage gravy?

It is possible, but milk-based gravies can sometimes separate when thawed. For best results, eat it fresh or keep it in the fridge for up to 3 days.

What are the best biscuits to use?

Flaky, buttermilk biscuits are the gold standard. Whether they are homemade or from a can, just make sure they are hot!