Warm, hearty, and velvety-this sausage gravy recipe, inspired from down South, bursts into any mouth ridden with hunger. It hitches a ride with buttery, warm, lusciously tender drop biscuits that makes a meal too delicious for words. Not to mention the fact that this mouth-watering recipe is something that goes beyond whatever one might find necessary. Brunch or something special with the family all kinds of people can be impressed with this creamy gravy.
Why You’ll Love This Recipe
Sausage gravy by The Pioneer Woman is that comfort food recipe. They are serving up hot, creamy food that certainly changes biscuits up to something truly satisfying and hearty for breakfast. Made fast with beautifully browned breakfast sausage and a silky gravy, it is like genius Southern food. You will sit around a table with this dish at brunch or comfort food dinner and everyone will begin asking for seconds.
Key Ingredients
Breakfast Sausage: Sausage can be chosen between mild and hot depending on tastes; it is essentially what zaps a flavor into the gravy.
All-Purpose Flour: Uses to thicken sauces, helping make things richer, with more of a luscious quality to them. Baking the sausage with floured pieces is important to kill the raw taste of the flour.
Whole Milk: It is the basis for that creamy gravy. Everything is tied really well together with whole milk as it gives the best consistency . . . However, half-and-half would do much better.
Seasoned Salt: The salt brings out a flavor that comes through the sausage well. Use according to how much salt is already in the sausage.
Black Pepper: A lot of black pepper, freshly ground, is really the signature kick of the gravy. Don’t give up on this-it takes the meaning of the dish to a whole new level.
Biscuits: Fluffy, warm, and lovely-the way you’d imagine a slap together, too. homemade or store-bought.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
1. Cook the Sausage
Heat the Skillet: Place a large skillet over medium-high heat.
Cook the Sausage:
Tear the sausage into small pieces and add it to the skillet in a single layer.
Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks.
Reduce the heat to medium-low once cooked.
Browning the sausage enhances its flavor and provides a savory base for the gravy.
2. Add the Flour
Incorporate Flour:
Sprinkle half of the flour over the cooked sausage and stir well to combine.
Gradually add the remaining flour, stirring constantly to coat the sausage evenly.
Cook the Mixture:
Allow the flour to cook for about 1-2 minutes to eliminate the raw flour taste.
This step ensures the flour is fully integrated and helps thicken the gravy.
3. Add the Milk
Pour Gradually:
Slowly pour in the milk, stirring constantly to prevent lumps from forming.
Thicken the Gravy:
Cook over medium heat, stirring frequently, until the gravy begins to thicken. This can take 10-12 minutes.
If the gravy thickens too quickly or becomes too dense, add additional milk (about 1/2 cup at a time) to achieve your desired consistency.
Stirring frequently ensures a smooth, creamy texture.
4. Season the Gravy
Add Seasoning:
Sprinkle in seasoned salt and freshly ground black pepper.
Taste and Adjust:
Taste the gravy and adjust the seasoning as needed to balance the flavors.
Cook to Blend Flavors:
Let the gravy cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Serve
Prepare the Biscuits:
Split warm biscuits in half, creating a base for the gravy.
Top with Gravy:
Generously spoon the sausage gravy over the biscuits.
Optional Garnish:
Add a sprinkle of freshly ground black pepper or chopped parsley for a finishing touch.
Serving Suggestions
With milk gravy, this is supposed to be a stand-alone meal, but potpourri would make it perfect:
Eggs: fried or scrambled eggs make this a full breakfast meal.
Hash Browns: the delicious crispiness of hash browwns or home fries pairs well with the creamy gravy.
Fresh Fruit: accompany the richness with a side of fresh fruit.
For a cozy spread, accompany the above with a big pot of black filter coffee, orange juice, and more fresh from the oven muffins, scones.
Storage Tips
Refrigeration Storage
Keep leftover milk gravy in an airtight container in the fridge for as many as 3 days; reheat carefully on the stovetop with a dollop of milk to make it creamy again.
Freezing
Freeze the sausage gravy in containers so that it reclaims its original solid state and can be safely stored by bending it directly to fit in zip-top bags. Additionally, sausage gravy retains its quality in the freezer for up to three months. Pull thawed frozen sausage gravy from freezer overnight before warming it up on the stovetop.
Variations
For spicy milk gravy, add a hint of cayenne pepper or red pepper flakes.
Herbed Gravy: Stir in some chopped fresh marjoram and rosemary to create a memorable delicacy.
Cheesy Gravy: incorporate grated sharp cheddar cheese into the mixture to create a cheesy alternative.
To Keep It Healthy: Replace the sausage with turkey along with low-fat milk, to put it on a diet.
Vegetarian Variant: Try plant-based crumbles in place of sausage along with plant stock instead of milk, making a vegetarian gravy.
Conclusion
Ree Drummond’s homemade sausage gravy is a classic recipe that isn’t just delicious but also very comfort food. With its creamy, savory taste and the accompaniment of warm biscuits, this breakfast dish gives an impression of a very big, cozy hug. It has been easy to whip together and is endlessly satisfying, perfect for either lazy Sunday mornings or comforting weeknight suppers. Try out a batch posthaste to taste firsthand the simple joy that homemade Southern comfort food can bring.
The Pioneer Woman’s Sausage Gravy
Ingredients
- 1 pound breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 3-4 cups whole milk more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper more to taste
- 12 cooked biscuits warmed, for serving
Instructions
- Place a large skillet over medium-high heat. Tear the sausage into small pieces and add to the skillet. Cook until browned and no longer pink, breaking it up with a wooden spoon. Reduce the heat to medium-low.
- Sprinkle half of the flour over the cooked sausage and stir to combine. Gradually add the remaining flour, stirring constantly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the milk, stirring constantly to prevent lumps. Cook over medium heat, stirring frequently, until the gravy thickens, about 10-12 minutes. Add additional milk if needed to reach desired consistency.
- Sprinkle in seasoned salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Let cook for 2-3 more minutes to blend the flavors.
- Split warm biscuits in half and generously spoon the sausage gravy over them. Garnish with freshly ground black pepper or chopped parsley if desired.
