Sausage gravy is a beloved Southern dish, and when paired with fresh biscuits, it makes for a comforting and filling meal. Inspired by the Pioneer Woman’s delicious take on the recipe, this version is sure to satisfy your taste buds with its creamy, savory richness. Follow this step-by-step guide to make sausage gravy that will have everyone asking for seconds!
Ingredients You’ll Need
- 1 lb breakfast sausage: You’ll want to pick a high-quality breakfast sausage for this recipe. Choose either a mild sausage or a spicy one, depending on your personal preference. The sausage provides the base flavor and fat that will enrich the gravy.
- 1/4 cup flour: This is the thickening agent for the gravy. The flour combines with the sausage fat to create a roux, which will help thicken the milk into a creamy gravy.
- 2 cups milk: Whole milk is ideal for a rich and creamy texture, but you can substitute 2% milk if you prefer a slightly lighter version. The milk will be the main liquid component of the gravy.
- Salt & pepper to taste: These simple seasonings bring out the flavors of the sausage and help balance the richness of the gravy. Adjust the seasoning based on your personal taste.
Step-by-Step Instructions
1. Brown the Sausage
Why this step matters: Browning the sausage is the first step in building the flavor of your gravy. The sausage fat will create a delicious base for the gravy, while the browning process adds a depth of flavor through the Maillard reaction.
Start by placing a large skillet or sauté pan on medium heat. Add the 1 lb of breakfast sausage to the pan, breaking it into small crumbles using a spatula or wooden spoon. Let the sausage cook, stirring occasionally to ensure it cooks evenly. As the sausage cooks, it will release its fat, which is essential for creating the gravy’s base.
Continue cooking until the sausage is completely browned, meaning there’s no visible pink and it’s cooked through. This usually takes about 5-7 minutes, depending on the size of your pan and the heat level. Keep in mind that the sausage should be evenly browned to avoid any undercooked or raw bits in your gravy. Once browned, the sausage should have a slight crispness on the edges, which will add texture to the finished gravy.
Pro tip: If there’s an excess amount of grease in the pan, you can drain some of it out, leaving about 2 tablespoons of fat to use in the next step. This will ensure the gravy isn’t too greasy.
2. Create the Roux
Why this step matters: The roux, which is a mixture of fat and flour, is the thickening agent for your gravy. It helps transform the milk into a creamy consistency.
Once the sausage is browned and well-cooked, sprinkle 1/4 cup of flour evenly over the sausage. Stir the flour into the sausage and fat mixture, making sure it coats all of the meat and absorbs the fat. This will create a smooth paste-like consistency.
Continue to cook this mixture over medium heat for about 1-2 minutes, stirring constantly. This step is crucial because you want the flour to cook slightly, removing the raw taste, and also allowing it to combine with the fat to form a thick base. It’s important not to skip this step, as it ensures the flour will thicken the gravy without clumping when the milk is added.
Pro tip: If the flour begins to clump, just keep stirring it gently. If necessary, you can lower the heat slightly to prevent burning.
3. Add the Milk
Why this step matters: Adding milk creates the liquid foundation of the gravy. As it heats up and combines with the roux, it thickens to create a smooth, creamy texture.
Slowly pour in 2 cups of milk while continuing to stir the sausage mixture. It’s important to add the milk gradually, which helps prevent the formation of lumps. Stir vigorously as you pour, ensuring that the milk mixes well with the sausage and roux. You’ll notice the mixture beginning to thicken as the milk warms up.
Once the milk is fully incorporated, raise the heat slightly to bring the mixture to a simmer. As it simmers, the gravy will continue to thicken. Keep stirring occasionally to make sure the gravy doesn’t stick to the bottom of the pan or form lumps.
Allow the gravy to simmer gently for about 3-5 minutes. During this time, you’ll notice the texture becoming rich and creamy. If you prefer a thinner gravy, you can add more milk, one tablespoon at a time, until it reaches your desired consistency. For a thicker gravy, let it simmer a bit longer.
Pro tip: Be careful not to bring the gravy to a boil, as it can cause the milk to curdle. A gentle simmer is ideal for achieving a creamy consistency.
4. Season and Taste
Why this step matters: Proper seasoning is essential to elevate the flavors of the sausage and gravy. Taste-testing ensures that the flavors are balanced and to your liking.
Once the gravy has thickened to your desired consistency, it’s time to season it. Add salt and freshly ground black pepper to taste. Start with a pinch of salt and a few cracks of black pepper, and taste the gravy. Adjust the seasoning as needed. The sausage will add some saltiness on its own, so be cautious when adding salt.
You can also add extra seasonings at this point if you like, such as a pinch of cayenne pepper for heat, garlic powder for extra depth, or a dash of paprika for smokiness. Stir the gravy well to ensure the seasonings are evenly distributed.
Pro tip: Taste the gravy before serving and adjust the seasonings as necessary. A little extra pepper or salt can make all the difference.
5. Serve Warm
Why this step matters: Serving your sausage gravy hot and fresh is essential to its creamy, velvety texture. Warm biscuits or toast will soak up the gravy, making every bite irresistible.
Once the gravy is seasoned to your liking, remove the pan from the heat. Serve the gravy immediately over warm, freshly baked biscuits for a classic Southern breakfast. The creamy sausage gravy will smother the biscuits and create a comforting, satisfying dish.
If you prefer, you can serve the gravy over toast, hash browns, or scrambled eggs for a hearty, filling meal.
Pro tip: For extra indulgence, garnish your sausage gravy with a sprinkle of fresh parsley or chives for a pop of color and flavor.
Tips for Perfect Sausage Gravy
- Consistency Control: If your gravy is too thick, simply add a little extra milk to thin it out. Stir continuously until you reach the desired consistency. If it’s too thin, let it simmer for a few more minutes to thicken up.
- Customizations: Add a pinch of cayenne pepper, crushed red pepper flakes, or a splash of hot sauce for some extra heat. You can also add a small spoonful of Dijon mustard for a subtle tang.
- Leftovers: If you have leftover gravy, store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a little milk to restore its creamy texture.
Pairing Suggestions
Sausage gravy pairs wonderfully with:
- Homemade biscuits: The classic pairing that never goes out of style. Biscuits are the perfect vehicle for soaking up the creamy gravy.
- Hash browns or fried potatoes: Crispy, golden hash browns balance the richness of the gravy.
- Scrambled or fried eggs: Eggs add protein and round out the meal, making it perfect for breakfast or brunch.
Final Thoughts
This Pioneer Woman-inspired sausage gravy recipe is an easy yet indulgent dish that’s perfect for any occasion. The creamy, savory gravy is the perfect complement to flaky biscuits or other breakfast favorites. With just a few simple ingredients and steps, you can create a comforting, satisfying meal that will become a staple in your kitchen.
