Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6
Ingredients
- 1 lb breakfast sausage ( pork, turkey, or your choice)
- ¼ cup all-purpose flour
- 2 ½ cups whole milk (plus more if needed)
- ½ tsp black pepper (or to taste)
- ¼ tsp seasoned salt (or to taste)
- Optional: ¼ tsp crushed red pepper flakes for a little heat
Instructions
Step 1: Cook the Sausage
- Brown the sausage: In a large skillet over medium-high heat, crumble the sausage and cook until browned and fully cooked. Break the sausage into small pieces as it cooks, but leave some slightly larger chunks for texture.
- Do not drain: Leave the rendered fat in the skillet, as it will help thicken the gravy.
Step 2: Make the Gravy
- Add flour: Sprinkle the flour over the cooked sausage in the skillet. Stir well to combine, making sure the flour absorbs the fat and coats the sausage.
- Cook the roux: Let the flour and sausage cook together for about 1-2 minutes. This helps to cook off the raw flour taste.
- Add milk: Slowly pour in the milk while stirring constantly. Continue to stir until the mixture begins to thicken, about 5-7 minutes.
- Season: Add black pepper, seasoned salt, and red pepper flakes if using. Adjust seasoning to taste.
Step 3: Serve
Serve the sausage gravy hot over warm, homemade biscuits, toast, or even mashed potatoes.
Tips for Perfect Sausage Gravy
- Milk consistency: If the gravy becomes too thick, add a little more milk to reach your desired consistency.
- Spicy sausage: Use spicy breakfast sausage for an extra kick of flavor.
- Homemade biscuits: Serve this gravy over freshly baked biscuits for an authentic Pioneer Woman experience.
Can I freeze sausage gravy?
Freezing sausage gravy is possible, but the texture may change slightly when reheated. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove, adding milk to adjust the consistency.