Pioneer Woman Sausage Gravy

Heat a large, heavy skillet (cast iron or stainless) over medium-high.

Add sausage. Cook 7–8 minutes—breaking into small, rustic crumbles with a wooden spoon—until deeply browned and crisp at edges. No pink, no gray.

Do not drain fat. This is your flavor foundation.

Sprinkle flour evenly over sausage. Stir constantly 1–2 minutes—until mixture smells nutty and coats the back of a spoon. This cooks out raw flour taste.

Slowly stream in cold milk, whisking constantly in a figure-eight motion. Cold milk + hot roux = no lumps.

Scrape up all those browned bits (fond)—they’re pure flavor.

Reduce heat to medium. Cook 5–8 minutes—stirring frequently—until gravy thickens to a coating consistency (it should cling to a spoon, not run off).

Too thick? Add 2–4 Tbsp milk. Too thin? Simmer 2–3 minutes more.

Stir in salt, black pepper, and red pepper flakes (if using). Taste. Adjust pepper—this is where personality lives.

For extra depth: finish with 1 Tbsp butter, stirred in off-heat.

Ladle hot over split, buttered biscuits. Let gravy pool in the crevices.

Ree’s pro tip: “Don’t be shy—drown those biscuits.”

✅ Cold milk is key—it prevents clumping and ensures smoothness.

✅ Pepper is non-negotiable—freshly cracked, generous, bold.

✅ Don’t skimp on browning—deeply caramelized sausage = deep flavor.

✅ Use whole milk—lower fat won’t emulsify or enrich properly.

With scrambled eggs and hash browns for a full breakfast

Over fried chicken for “chicken-fried” indulgence

As a base for biscuits and gravy casserole (add cheese, bake 20 min)

Paired with strong black coffee—the bitterness cuts the richness

Refrigerate in airtight container up to 4 days. Reheat gently on stove with splash of milk.

Freeze up to 2 months—thaw overnight, reheat low and slow.

Do not microwave—breaks the emulsion; gravy separates.