Pioneer Woman-Inspired Sausage Gravy
Creamy, meaty, and perfectly seasoned — a breakfast staple that never fails!
Ingredients:
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1 lb breakfast sausage (mild or spicy)
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1/3 cup all-purpose flour
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3–4 cups whole milk (start with 3 and add more if needed)
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1/2 tsp seasoned salt (or regular salt to taste)
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1–1½ tsp freshly ground black pepper (to taste — lots of pepper is key!)
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Optional: pinch of cayenne for heat
Instructions:
1. Brown the Sausage:
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In a large skillet over medium-high heat, cook sausage until browned and crumbled.
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Don’t drain the fat — you’ll need it for the roux.
2. Make the Roux:
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Sprinkle flour evenly over the sausage.
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Stir and cook for about 1–2 minutes, allowing the flour to soak up the fat and cook slightly.
3. Add the Milk:
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Slowly pour in 3 cups of milk while stirring constantly.
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Keep stirring and simmering until the gravy thickens — about 5–7 minutes.
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If it gets too thick, add a bit more milk to loosen it up.
4. Season:
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Add seasoned salt (or regular salt) and plenty of black pepper to taste.
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Stir well and let simmer for another minute.
5. Serve Hot:
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Pour generously over warm biscuits, toast, or even hashbrowns!
Tips:
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Make it ahead and reheat with a splash of milk.
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For extra flavor, stir in a bit of butter or a splash of heavy cream at the end.
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Want it spicier? Use hot sausage and add crushed red pepper flakes.