Pioneer Woman Sausage Gravy

Ingredients

Serves 4–6

1 lb (454 g) breakfast sausage (mild for tradition, hot for a kick—Ree’s favorite: Jimmy Dean Regular)

⅓ cup (42 g) all-purpose flour

4 cups (960 ml) whole milk, cold (full-fat is non-negotiable—skim won’t thicken or enrich)

1½ tsp freshly ground black pepper (adjust to taste—Ree uses at least 1 tsp, often more)

½ tsp fine sea salt (taste first—sausage adds salt)

Optional: ¼ tsp crushed red pepper flakes (for warmth, not heat)

For serving: Warm buttermilk biscuits (homemade or high-quality store-bought)

Step-by-Step Instructions

1. Brown the Sausage (Don’t Rush!)

Heat a large, heavy skillet (cast iron or stainless) over medium-high.

Add sausage. Cook 7–8 minutes—breaking into small, rustic crumbles with a wooden spoon—until deeply browned and crisp at edges. No pink, no gray.

Do not drain fat. This is your flavor foundation.

2. Build the Roux

Sprinkle flour evenly over sausage. Stir constantly 1–2 minutes—until mixture smells nutty and coats the back of a spoon. This cooks out raw flour taste.

3. Pour & Stir (The Lumps-Prevention Step)

Slowly stream in cold milk, whisking constantly in a figure-eight motion. Cold milk + hot roux = no lumps.

Scrape up all those browned bits (fond)—they’re pure flavor.

4. Simmer to Silky Perfection

Reduce heat to medium. Cook 5–8 minutes—stirring frequently—until gravy thickens to a coating consistency (it should cling to a spoon, not run off).

Too thick? Add 2–4 Tbsp milk. Too thin? Simmer 2–3 minutes more.

5. Season with Soul

Stir in salt, black pepper, and red pepper flakes (if using). Taste. Adjust pepper—this is where personality lives.

For extra depth: finish with 1 Tbsp butter, stirred in off-heat.

6. Serve with Heart

Ladle hot over split, buttered biscuits. Let gravy pool in the crevices.

Ree’s pro tip: “Don’t be shy—drown those biscuits.”

Tips for Perfect Gravy

✅ Cold milk is key—it prevents clumping and ensures smoothness.

✅ Pepper is non-negotiable—freshly cracked, generous, bold.

✅ Don’t skimp on browning—deeply caramelized sausage = deep flavor.

✅ Use whole milk—lower fat won’t emulsify or enrich properly.

Serving Suggestions

With scrambled eggs and hash browns for a full breakfast

Over fried chicken for “chicken-fried” indulgence

As a base for biscuits and gravy casserole (add cheese, bake 20 min)

Paired with strong black coffee—the bitterness cuts the richness

Storage & Make-Ahead Tips

Refrigerate in airtight container up to 4 days. Reheat gently on stove with splash of milk.

Freeze up to 2 months—thaw overnight, reheat low and slow.

Do not microwave—breaks the emulsion; gravy separates.

Frequently Asked Questions

Can I use plant-based sausage?

Yes—add 1 Tbsp olive oil to skillet for fat, and boost flavor with ½ tsp smoked paprika.

No whole milk?

Half-and-half + water (3:1 ratio) works in a pinch—but expect lighter texture.

Make it gluten-free?

Sub flour with ¼ cup cornstarch + 2 Tbsp cold water slurry (add after milk, simmer 2 min).

Allergy Information

Contains: Dairy, wheat, soy (in sausage—check label), pork.

Nut-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per ½-cup serving, 1 of 8)

Final Thought

There’s quiet brilliance in simplicity—especially when it tastes like this. This gravy doesn’t demand perfection. It asks for presence: the sizzle of sausage, the swirl of milk, the crack-crack-crack of the pepper mill. And as you lift that first forkful—biscuit soaked through, gravy clinging, pepper singing—you’ll understand what Ree knows:

Some traditions aren’t just recipes.

They’re love, ladled warm.