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Pioneer Woman Sausage Gravy: The Ultimate Classic Southern Breakfast
Few breakfast dishes feel as comforting, hearty, and undeniably American as a hot plate of Pioneer Woman Sausage Gravy spooned generously over fresh, fluffy buttermilk biscuits. It’s the kind of meal that reminds you of slow weekend mornings, farmhouse kitchens, cast-iron skillets, and the delicious smell of sizzling breakfast sausage filling the air. This recipe is rich, creamy, peppery, savory, and deeply nostalgic — the kind of breakfast that satisfies the soul as much as it does the appetite.
Sausage gravy is a Southern staple that has been warming kitchens for generations. While there are many versions, the Pioneer Woman’s approach is famous for its simplicity, its richness, and its perfect balance of spices. With just a few pantry ingredients and one skillet, you can create a gravy that tastes like it simmered for hours — even though it comes together in about 15 minutes. Whether you’re serving it for Sunday brunch, holiday breakfast, or a weekday treat, this sausage gravy proves that the simplest recipes often become the most beloved.
This recipe focuses on the classic style: browned breakfast sausage, a buttery roux, creamy whole milk, lots of black pepper, and that perfect thick, silky consistency. No shortcuts, no fancy ingredients — just pure comfort food.
Let’s dive into everything you need to know about making the BEST Pioneer Woman Sausage Gravy, from ingredients and technique to serving ideas, tips, variations, and storage.
Why This Recipe Works
1. It uses the fond — the secret flavor weapon
When the sausage browns, it leaves flavorful bits in the skillet. Instead of discarding them, the gravy incorporates every last drop for a deeper, richer taste.
2. The roux guarantees perfect thickness
Butter + flour = thickness and creaminess without lumps.
3. Whole milk creates classic Southern creaminess
You can use 2%, but whole milk gives the gravy its signature richness.
4. The pepper-forward flavor is essential
A true country-style gravy should be generously peppered.
5. It’s affordable, fast, and always crowd-pleasing
Great for feeding a family or doubling for large gatherings.
Ingredients (Detailed)
Breakfast Sausage:
Use regular pork breakfast sausage, mild or spicy. Brown it deeply to develop flavor.
Butter:
Even though sausage has fat, butter ensures the roux creates smooth thickness.
Flour:
Forms the base of the gravy by binding with fat.
Milk:
Whole milk creates creaminess and authentic Southern texture.
Salt and Pepper:
Black pepper is a signature part of sausage gravy. Salt depends on the sausage brand.
Ingredients List
- 1 pound breakfast sausage
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper (or more to taste)
Step-by-Step Instructions
- Brown the Sausage
Cook sausage in a large skillet over medium heat, breaking it apart with a spoon until browned and fully cooked. Do not drain — you want the fat for flavor. - Add Butter
Once sausage is browned, add butter and let it melt into the pan drippings. - Make the Roux
Sprinkle flour over the sausage. Stir well so the flour coats the meat and absorbs the fat. Cook for 1–2 minutes to remove raw flour taste. - Add Milk Slowly
Pour in the milk gradually while stirring continuously. This prevents lumps and creates smooth gravy. - Simmer Until Thickened
Let the mixture simmer 5–7 minutes, stirring often, until the gravy becomes thick, creamy, and silky. - Season
Add salt and plenty of freshly ground black pepper. Taste and adjust as needed. - Serve
Spoon the hot gravy over split buttermilk biscuits and enjoy immediately.
Pioneer Woman Sausage Gravy
A rich, creamy Southern-style sausage gravy inspired by the Pioneer Woman, perfect for serving over warm buttermilk biscuits.
Ingredients
Equipment
Method
- Brown sausage in a large skillet over medium heat, breaking it apart as it cooks.
- Add butter to the cooked sausage and let it melt.
- Stir in flour to coat the sausage and cook for 1–2 minutes.
- Slowly pour in milk while stirring continuously to prevent lumps.
- Simmer 5–7 minutes, stirring often, until the gravy thickens.
- Season with salt and black pepper. Serve hot over biscuits.
Notes
If gravy thickens too much, stir in a splash of milk before serving.
Tips for the Best Sausage Gravy
1. Don’t rush the browning step
Color = flavor. Let the sausage develop deep brown edges.
2. Use whole milk for classic thickness
Other milks work, but the result will be thinner.
3. If gravy gets too thick
Simply add a splash of milk and stir.
4. For extra richness
Add a splash of heavy cream at the end.
5. For thicker gravy
Simmer 2–3 additional minutes.
Variations
Spicy Sausage Gravy
Use hot breakfast sausage and add crushed red pepper flakes.
Maple Sausage Gravy
Sweet + savory: use maple-flavored sausage.
Country Diner Style
Add ½ cup finely diced onions while browning the sausage.
Herb Sausage Gravy
Add fresh thyme or sage for an aromatic finish.
Bacon-Sausage Combo
Cook 4 slices of bacon first, then brown sausage in bacon drippings.
What to Serve With Sausage Gravy
- Buttermilk biscuits (the classic pairing)
- Fried potatoes or hash browns
- Scrambled eggs
- Breakfast casserole
- Toast or English muffins
- Chicken-fried steak (Texas classic!)
Storage & Reheating
Refrigerator:
Keep in an airtight container for 3–4 days.
Freezer:
Freeze up to 2 months. Thaw completely before reheating.
Reheating Tip:
Milk-based gravies thicken in the fridge. Reheat slowly over medium heat with a splash of milk to restore creaminess.