Pioneer Woman Sausage Gravy
This Pioneer Woman Sausage Gravy recipe is the ultimate comfort food, perfect for a hearty breakfast or brunch. Flaky, buttery biscuits are paired with a rich and creamy sausage gravy that’s packed with savory flavor.
The homemade biscuits are tender and light, while the sausage gravy, made with breakfast sausage, milk, and a touch of seasoning, is velvety and full of flavor. It’s a classic, satisfying dish that’s sure to please a crowd, and it’s easy to make for any occasion that calls for a delicious, down-home meal.
How to make Pioneer Woman Sausage Gravy
Ingredients
For the Biscuits:
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
1 1/4 cup buttermilk
For the Sausage Gravy:
1 pound breakfast sausage
1/3 c flour
3 to 4 c whole milk
1/2 tsp seasoned salt
2 t freshly ground black pepper,
Instructions
Making the Biscuits:
Step 1:
Preheat oven to 400 degrees Fahrenheit.
Step 2:
Combine the flour with the baking powder, and salt in a food processor or large bowl.
Step 3:
Add the butter pieces to the flour mixture and pulse until your butter is completely incorporated into it (or use a pastry cutter if using a bowl).
While pulsing (or stirring), drizzle the buttermilk into the flour mixture and blend until it just comes together in a dough and is no longer crumbly.
Step 4:
Shape and cut the dough into biscuits.
Divide the biscuits between two baking sheets.
Bake for 15-17 minutes or until golden brown.
(Optional: Brush the biscuits with melted butter when they come out of the oven.)
Making the Sausage Gravy:
Use your finger, tear small pieces of sausage also adding them in single layer to large,bottomed skillet. Brown sausage over medium-high heat until no longer pink.
Reduce heat to medium-low. Sprinkling half of flour and stirring so that sausage soaks up all, then adding little by little.
Stir and cook for another minute or so, then pour in the milk, stirring constantly.
Cook the sauce, stirring frequently, until it thickens (this may take a good 10-12 minutes). Sprinkle with seasoned salt and pepper and continue cooking until very thick and succulent.
Just adding 1/2 c milk or more if need.
Pour the sausage sauce over the warm cookies and serve immediately. This recipe can be easily doubled to serve 24 people.
Enjoy !
Notes:
Flaky Biscuits
Butter Temperature: Keep the butter as cold as possible when making the biscuit dough. Cold butter creates steam as it bakes, which is what makes the biscuits light and flaky. If you don’t have a food processor, you can use a pastry cutter or even your fingers to incorporate the butter into the flour mixture.
Don’t Overwork the Dough: When mixing the biscuit dough, be careful not to overwork it. Once the dough comes together, stop mixing to avoid tough biscuits.
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 1/4 cups of regular milk. Let it sit for 5 minutes before using.
Sausage Gravy Consistency
Thickening the Gravy: Sausage gravy can be tricky to get to the right thickness. If the gravy becomes too thick, add a little more milk, 1/4 cup at a time, until you reach your desired consistency. If it’s too thin, let it cook for a few more minutes to thicken up.
Seasoning: Be sure to taste your gravy before serving. Depending on the sausage you use, you may need to adjust the seasoning. If it’s not salty enough, add more seasoned salt or regular salt to taste. Freshly ground black pepper adds great flavor and heat to the gravy.
Sausage Choices
Sausage Variety: The recipe uses breakfast sausage, which is mild and flavorful. If you like spicier gravy, try using a hot sausage or adding a pinch of red pepper flakes to the gravy as it simmers.
You can also use turkey sausage for a lighter version, though it may be leaner and need a bit more seasoning.
Browning the Sausage: When browning the sausage, break it up into small crumbles using a spoon or spatula. This ensures the sausage is evenly distributed throughout the gravy. Be sure to cook the sausage until it’s no longer pink to ensure a fully cooked dish.
Cooking Tips for Gravy
Constant Stirring: Once you add the milk to the sausage and flour mixture, it’s important to stir constantly to prevent lumps. This helps the flour integrate smoothly into the gravy and keeps the sauce creamy.
Adjusting Thickness: If the gravy becomes too thick while cooking, you can add additional milk, a little at a time, to reach the consistency you like.
Serving Suggestions
Serving with Biscuits: For the best experience, serve the sausage gravy immediately over freshly baked biscuits. The warm, flaky biscuits soak up the gravy beautifully. You can brush the biscuits with melted butter for an extra touch of richness before serving.
Variations: This sausage gravy can also be served over hashbrowns, toasted English muffins, or even mashed potatoes if you’re craving something different.
Make Ahead: If you’re making this for a large crowd, you can prepare the sausage gravy in advance and store it in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little extra milk if needed to restore the creamy texture.
Double the Recipe for a Crowd
This recipe can easily be doubled to serve a larger group (up to 24 people). Just be sure to adjust your baking time for the biscuits and make sure your skillet is large enough to cook the gravy in batches if needed.
Nutrition Information:
Calories: 400 calories | Protein: 10 grams | Carbohydrates: 20 grams | Sugars: 5 grams | Dietary Fiber: 1 grams | Fat: 30 grams | Saturated Fat: 10 grams | Cholesterol: 40 milligrams | Sodium: 600 milligrams
Recipe Variations
Sausage links (with or without casings) if you do not have bulk sausage.
This recipe uses bulk sausage, which is sold in packages.
You can remove the casings by slicing down the length of a link and peeling away the casing.
You can then cook them and crumble them as they cook.
Other milk types
Whole milk is very rich and thickens well, but 2% milk will also work.
Just note that it will take a little longer to thicken.
This recipe has not been tested with 1%, skim, or non-dairy milk products.
Texture
We prefer our sausage finely crumbled in this gravy, but you may make yours as textured as you’d like!
As the sausage cooks, break it up into whatever size you like.
Seasonings
You can keep it simple with salt, pepper, and thyme, but if you want to add your own flavor, you should.
The addition of paprika, smoked paprika, cayenne, sage, rosemary, and more would be lovely.
Fresh herbs
If you want to add any fresh herbs to this recipe, I suggest adding them towards the end of cooking so they keep their fresh flavor.
How Can I Thicken My Pioneer Woman Gravy Without Flour?
You can use either cornstarch or arrowroot in order to thicken your Pioneer Woman gravy.
Both of them are gluten-free options.
For every cup of liquid in this recipe, you should add 1 tablespoon of cornstarch to an equal part of water and then mix them together until they form a slurry.
Then, you should pour your slurry into the pot and stir continuously over high heat until the cornstarch is fully incorporated and your Pioneer Woman gravy begins to thicken.
How to Store Pioneer Woman Biscuits and Gravy Leftovers
Divide the biscuits into separate airtight containers and store them in the fridge for up to 3-4 days.
However, for longer shelf life, you can use freezer-safe zipper bags or containers to store your biscuits and gravy separately in the freezer for about 3 months.
How to Reheat My Pioneer Woman Gravy
Reheating your Pioneer Woman gravy on the stove is the best option and here’s how you can do it:
* Pour your Pioneer Woman sausage gravy into a cold pan.
* If the gravy has thickened to a jelly-like consistency, cut it into smaller chunks so it will heat more quickly.
* Reheat on low heat, stirring frequently to prevent lumps.
* Stir the gravy vigorously to combine it again if it has separated.
Reheating Notes:
* Add extra stock or milk if the gravy is too thick and needs thinning out.
* If the gravy seems too thin, you can add a cornstarch slurry to help thicken it (you will have to bring it to a boil before the cornstarch can take effect).
* If you have lots of gravy to reheat, increase the heat to a medium setting to speed up the process.
How to Reheat My Pioneer Woman Biscuits
A cook or kitchen master will tell you that the best way to reheat most dishes is in the oven. This is because the heat is distributed more evenly and there is ample room for a big batch of biscuits.
* Preheat the oven to 350 degrees Fahrenheit.
* Line a baking sheet with parchment paper and place your Pioneer Woman biscuits on top, spacing them at least 1 inch apart.
* Bake the biscuits for 5 to 7 minutes.
* Remove the biscuits from the oven and brush them with butter.
* Serve and enjoy!
Keep in mind that the microwave is the quickest way to heat up any leftovers including these Pioneer Woman Biscuits, however, some sites advise against reheating dough-based foods in the microwave because they can become dry and stiff.
Don’t worry, though, as there’s a solution!
All you need is a damp paper towel to keep your biscuits moist and flaky.
How to Reheat Your Pioneer Woman Biscuits in the Microwave:
* Wrap each biscuit individually in a damp paper towel (it should be moist but not dripping).
* Put the wrapped biscuits on a microwave-safe plate or in a container and leave them uncovered.
* Microwave for 45 seconds to 1 minute on the medium setting.
* Check to see if your Pioneer Woman Biscuits are hot enough. If they need more heating, place them back in the microwave for another 15 seconds, and repeat as needed.
* Unwrap and serve warm.
Frequently Asked Questions:
What is the difference between White Gravy and Country Gravy?
White gravy is a simple mix of a roux made of flour and fat, then milk is stirred in until the desired consistency is reached.
Country gravy is made from the milk and pan drippings from the meat, thickened and some people add in Fresh Ground Black pepper.
Either way, both gravies are used for sausage and biscuits.
What is the best type of sausage to use for this recipe?
Breakfast sausage is the best choice for this recipe.
It’s typically seasoned well and adds a delicious flavor to the gravy.
Can I use a different type of milk, like skim milk or 2% milk, instead of whole milk?
While whole milk provides a rich and creamy texture to the gravy, you can use lower-fat milk options if you prefer a lighter version.
Keep in mind that it may affect the overall creaminess of the gravy.
Are there any suitable alternatives to cookies for serving?
Traditional biscuits or toast are commonly served with sausage gravy, but you can also use biscuits, English muffins, or even crusty bread.
The choice is yours based on personal preference.
Can I make this recipe ahead of time and reheat it?
Yes, you can make the sausage gravy ahead of time and reheat it when you’re ready to serve. Reheat it gently on the stove, stirring frequently to prevent sticking or burning.
You may need to add a bit more milk to reach your desired consistency.
Can I freeze leftover sausage gravy?
Yes, sausage gravy can be frozen for later use.
Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag.
Label it with the date and freeze for up to 2-3 months.
Thaw in the refrigerator before reheating.
What is the key to achieving a smooth and lump-free sausage gravy?
The key is to gradually add the flour to the browned sausage and constantly stir it in while cooking for about a minute. This helps create a smooth roux before adding the milk.
Can I use a different type of seasoning besides seasoned salt and black pepper?
Yes, you can customize the seasonings to your taste.
You might consider adding herbs like thyme or sage for extra flavor.
Adjust the salt and pepper levels to your preference.
Are there any recommended types of cookies for serving with sausage gravy?
Typically, biscuits or flaky, buttery dinner rolls are served with sausage gravy.
However, you can use your favorite type of cookie or bread to accompany the gravy, depending on your taste.
How do I prevent the gravy from becoming too thick?
If the gravy becomes too thick during cooking, you can simply add a bit more milk, as suggested in the recipe.
Add it gradually until you achieve the desired consistency.
Can I make a vegetarian version of this sausage gravy?
Yes, you can make a vegetarian version of sausage gravy by using meatless or plant-based sausage alternatives.
The cooking process and seasonings can remain the same, but use vegetable oil instead of sausage fat for sautéing.