Pioneer Woman Sausage Gravy

         There have been so many versions of Sausage gravy over time that I have lost track of them. There is nothing that can compare to an Authentic Sausage Gravy, no matter who makes it. This recipe however, is super creamy, delicious and made from scratch, the way Sausage gravy should be.

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            Throughout the Midwest and the Southern regions, biscuits and gravy are a popular dish for breakfast, lunch or dinner. Many of us eat it in between meals also.

This is one of those comfort foods that will warm you up inside and out on a cold day or night. This food just makes you happy no matter how bad life seems.

            I have seen people actually make Sausage Gravy using canned cream of mushroom soup and call it Authentic. Who are they kidding? That would be a totally different taste from a truly authentic Sausage gravy.

Frequently Asked Questions:

            Can I make this ahead of time?

You could definitely make it the day before. Make the recipe according to the directions and allow it to cool completely. Then store it in an airtight container in the refrigerator.

            What should I serve with Sausage Gravy?

The number one and most popular choice is biscuits, Southern homestyle, buttermilk biscuits! Other great ideas that taste super yummy with Sausage gravy is toast, American fried potatoes, hashbrowns and even mashed potatoes or baked.

            Is it difficult to make this from scratch?

Not at all! You will begin by making a Roux with butter and flour, then slowly whisk milk or cream in and let it thicken.

            Can I add in mushrooms?

If you slice and saute the mushrooms, they would add another layer of flavor to an already phenomenal food. I would try virtually any type of mushroom you like.

            Can I make this as a gluten free recipe?

Personally, I have not attempted this. If you switch the flour and use cornstarch instead, you should still have a tasty thick gravy.

            Can I freeze Sausage Gravy?

Yes you can freeze this. Freezing it will change the consistency of the gravy. Freezing and then unthawing will cause water in the gravy.

            Why is my gravy so thick?

If you end up with too thick of gravy, you can add a little more milk to get it to the consistency you want.

What do you need to make Pioneer Woman Sausage Gravy

            1 pound Mild breakfast sausage

            ½ tsp garlic powder

            Salt and pepper to taste

            3 cups milk

            ⅓ cup of all purpose flour

            Homemade or store bought biscuits

How to make Pioneer Woman Sausage Gravy

FIRST STEP:

Crumble the sausage into a skillet

Fry the sausage until thoroughly cooked

SECOND STEP:

Remove the sausage and set off to the side

Do not drain the fat from the pan

THIRD STEP:

Add in the flour and using a whisk stir constantly

Add in the salt, pepper, garlic powder and stir well

FOURTH STEP:

Slowly whisk in the milk and continue to cook until the gravy thickens

Add the sausage back into the gravy and stir to combine

FIFTH STEP:

Let simmer for 5 more minutes

Serve over biscuits

Enjoy!

Pioneer Woman Sausage Gravy

Pioneer Woman Sausage Gravy

Yield: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 pound Mild breakfast sausage
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 3 cups milk
  • ⅓ cup of all purpose flour
  • Homemade or store bought biscuits

Instructions

FIRST STEP:

Crumble the sausage into a skillet

Fry the sausage until thoroughly cooked

SECOND STEP:

Remove the sausage and set off to the side

Do not drain the fat from the pan

THIRD STEP:

Add in the flour and using a whisk stir constantly

Add in the salt, pepper, garlic powder and stir well

FOURTH STEP:

Slowly whisk in the milk and continue to cook until the gravy thickens

Add the sausage back into the gravy and stir to combine

FIFTH STEP:

Let simmer for 5 more minutes

Serve over biscuits

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 160mgSodium: 30mgCarbohydrates: 240gSugar: 20gProtein: 12g