Pioneer Woman–Style Sausage Gravy (Country Classic)
Serves: 6–8
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Ingredients
1 lb (450 g) breakfast sausage (pork; hot or mild)
¼ cup all-purpose flour
3–4 cups whole milk (warm if possible)
1 tsp kosher salt (adjust to taste)
1–1½ tsp freshly ground black pepper (very important!)
½ tsp garlic powder (optional)
¼ tsp onion powder (optional)
⅛ tsp cayenne pepper (optional, for heat)
1 Tbsp butter (optional, for extra richness)
Instructions
Brown the sausage
Place a large heavy skillet over medium heat. Add the sausage and break it up with a wooden spoon. Cook until fully browned and no pink remains (about 7–10 minutes).
Do not drain the fat—this is flavor!
Add flour
Sprinkle the flour evenly over the cooked sausage. Stir constantly so the flour coats the sausage and absorbs the fat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly add milk
Reduce heat to medium-low. Pour in 3 cups of milk, a little at a time, stirring constantly to avoid lumps. The gravy will begin to thicken after a few minutes.
Season generously
Add salt, lots of black pepper, garlic powder, onion powder, and cayenne if using. Stir well.
Simmer & thicken
Let the gravy simmer gently for 5–8 minutes, stirring often.
Too thick? Add more milk, ¼ cup at a time
Too thin? Simmer a bit longer
Finish
Stir in butter (optional) for extra richness. Taste and adjust seasoning—Pioneer Woman-style gravy should be pepper-forward and bold.
Serving Suggestions
Spoon generously over buttermilk biscuits
Serve with fried eggs
Pour over hash browns or country potatoes
Use as a base for biscuits & gravy casserole
Tips for Best Flavor
Use freshly cracked black pepper—it makes a HUGE difference
Whole milk gives the creamiest texture (avoid low-fat milk)
Gravy thickens more as it cools—keep it slightly looser than you want
