Pioneer woman sausage gravy

Here’s a hearty, down-home Pioneer Woman–style Sausage Gravy recipe — rich, creamy, peppery, and perfect over warm biscuits. 🥞🤍

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🍳 Pioneer Woman Sausage Gravy

🧂 Ingredients:

• 1 lb breakfast sausage (mild, spicy, or sage — your choice)

• 3 tbsp all-purpose flour

• 3 cups whole milk (you can add more for thinner gravy)

• 1/2 tsp salt (adjust to taste)

• 1 tsp black pepper (freshly cracked, or more if you like it peppery)

• Optional: pinch of cayenne or crushed red pepper for a kick

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👩‍🍳 Instructions:

1. Brown the Sausage:

   • In a large skillet over medium-high heat, add the sausage.

   • Cook while breaking it apart with a spatula until fully browned and no pink remains (about 8–10 minutes).

   • Don’t drain all the fat — you’ll need some to flavor the gravy. If it’s very greasy, drain all but 2–3 tablespoons.

2. Make the Roux:

   • Sprinkle the flour evenly over the sausage.

   • Stir constantly for about 1 minute, letting the flour soak up the fat and cook slightly.

   • This step gives your gravy that perfect, nutty flavor.

3. Add Milk:

   • Slowly pour in the milk, stirring constantly to avoid lumps.

   • Keep stirring until the gravy thickens (5–7 minutes).

   • If it gets too thick, add a splash more milk to loosen it up.

4. Season:

   • Add salt and plenty of black pepper.

   • Taste and adjust seasoning — Pioneer Woman’s style leans toward peppery and bold.

5. Serve:

   • Spoon generously over hot buttermilk biscuits, toast, or even fried chicken.

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🌟 Tips:

• Use whole milk for the richest flavor and best texture.

• If using lean sausage, add 1–2 tablespoons butter before the flour.

• The gravy thickens as it cools — add a splash of milk when reheating to loosen it.

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Would you like me to include the Pioneer Woman buttermilk biscuit recipe that pairs perfectly with this sausage gravy? 🧈