Sаusage grаvу is one of those dishes that fill up your plate and your heart . Most folks in the South grew up eating it over soft bіscuіts for breakfast . It’s simple mix of seasoned pork , milk and flour that turns into creamy sauce people can’t resist . In the last few years , Ree Drummond — the Pioneer Woman — shown millions how to make it at home , and now it’s a hit in kitchens all over the U.S .
This article walks through how to whip up Pioneer Woman’s version of sausage grаvу . I’ll share the list of ingredients , step-by-step directions , and some tips to tweak the flavor just how you like . Whether you're cooking every weekend or you just started learning in the kitchen , this guide will help you nail it . Let’s get started and make some memories with this classic Southern breakfast .
The Origins of Sausage Gravy
Sausage grаvу has deep roots in Southern cooking , with a history that shows the region’s love for simple , hearty ingredients . Back in the day , people used leftover sausage drippings to make gravy and stretch their meals . Served over flaky bіscuіts , it became the go-to comfort food and a symbol of Southern hospitality .
The link between sausage grаvу and biscuits isn’t just coincidence ; it’s a perfect match that’s fed families for generations . Biscuits , whether light and airy or dense and crumbly , soak up all the savory goodness . Over time , sausage grаvу hopped borders and now you’ll find it on diner menus from coast to coast .
Ree Drummond , the Pioneer Woman , played a big part in making sausage grаvу famous beyond the South . Through her cooking blog , cookbooks and TV show , she’s shown how easy it is to make real home-cooked meals . Her stories about growing up in the South give this dish a cozy feel that lots of people love .
Understanding the Ingredients
To master Pioneer Woman’s sausage grаvу , you gotta know what goes into it . The recipe has two main parts: fresh ingredients and pantry staples .
Fresh Ingredients
Fresh stuff really makes a difference . The star is the breakfast sausage , which comes in styles from spicy to mild . Pick the one you like best — if you want a kick , go spicy ; if you want something gentler , choose sweet or sage-flavored sausage .
Pantry Staples
Next up are the pantry staples that bring it all together . All-purpose flour makes a roux with the sausage fat , which thickens the gravy . Then there’s milk — whole milk gives the creamiest result , while buttermilk adds a tiny tang that some folks prefer . And of course , salt , pepper and garlic powder are must-haves for seasoning .
The Recipe: Pioneer Woman Sausage Gravy
Now that you know where sausage grаvу came from and what makes it taste so good , let’s cook it . Below are the ingredients and steps you need to follow .
Ingredients
- 1 pound breakfast sausage
- ⅓ cup all-purpose flour
- 4 cups milk (whole or buttermilk)
- Salt and pepper to taste
- Optional: crushed red pepper flakes
Directions
1. Brown the Sausage : In a large skillet , place the breakfast sausage over medium heat . Use a wooden spoon to break it apart as it cooks . Cook until the sausage is browned and cooked through , about 5–7 minutes . This step builds the base of flavor in your gravy .
2. Make the Roux : Sprinkle the flour over the browned sausage and stir to combine . Cook the mix for 1–2 minutes so the flour loses its raw taste and forms a roux with the fat .
3. Add Milk : Slowly pour in the milk , whisking constantly to avoid lumps . Keep stirring until the mixture is smooth , heated through and starts to thicken , about 5–10 minutes .
4. Season the Gravy : Once thickened , stir in salt , pepper and any extra seasonings like crushed red pepper flakes . Taste it and adjust the seasoning if needed .
5. Serve : Spoon the sausage grаvу over hot biscuits . You can also serve it with fried eggs or a side of grits for a full Southern breakfast .
Advice for Perfect Sausage Gravy
Even though this recipe seems easy , there are a few traps newbies can fall into . Here are some tips to keep your gravy smooth and tasty :
- Don’t Rush : Cook the sausage fully and let the flour cook long enough so you don’t taste raw flour .
- Stir Constantly : When you add milk , keep stirring so you don’t end up with lumps .
- Adjust Thickness : If it’s too thick , stir in a splash more milk . If it’s too thin , let it simmer a bit longer .
- Make It Yours : Try adding mushrooms or green onions for an extra twist .
Side Dishes that Pair Well
To make your sausage grаvу feast even better , try these side dishes :
- Classic Biscuits : Homemade biscuits are always a winner .
- Fried Eggs : Sunny-side-up or over-easy eggs add richness .
- Grits : Creamy grits balance the gravy’s texture .
Nutritional Information
Here’s a rough idea of what you’re eating per serving :
- Calories: about 300
- Protein: 12g
- Carbs: 22g
- Fat: 20g
For a lighter version , swap in turkey sausage or use low-fat milk to cut calories and still get great taste .
Frequently Asked Questions (FAQs)
Got questions? Here are some answers to common sausage gravy queries :
Can I use turkey sausage instead of pork ?
Absolutely . Turkey sausage works fine and cuts down on fat . The flavor might be a little different , but it still tastes good in gravy .
How do I thicken my sausage gravy ?
If it’s too thin , let it simmer longer . You can also stir a bit of cornstarch mixed with cold milk into the gravy until it’s as thick as you like .
Can I make this dish ahead of time ?
Sure thing . Make the gravy ahead and reheat it when you’re ready to eat . Add a splash of milk when reheating so it stays creamy .
What are some common variations of sausage gravy ?
People often add sage , thyme or onions for extra flavor . You could even toss in some bell peppers .
What can I use instead of milk in this recipe ?
If you want dairy-free , try almond or oat milk . It’ll change the taste a bit , but you’ll still have tasty grаvу .
pioneer woman sausage gravy
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 bowl for serving
Ingredients
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- as needed biscuits for serving store-bought or homemade
Instructions
- Heat the skillet over medium heat and add the breakfast sausage. Cook, breaking it up with a wooden spoon until fully browned, about 5-7 minutes.
- Once the sausage is browned, reduce the heat to low and sprinkle the flour over the sausage. Stir to combine and cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the milk while continuously whisking to prevent lumps. Increase the heat back to medium and bring the mixture to a simmer.
- Continue to cook and stir until the gravy thickens, about 5-10 minutes. If it gets too thick, you can add a bit more milk to reach your desired consistency.
- Season the gravy with salt, black pepper, and cayenne pepper (if using). Stir well.
- Serve the sausage gravy hot over warm biscuits.
