Pioneer Woman Sausage Gravy

 

🥣 Pioneer Woman Sausage Gravy: A Full‑Flavored Breakfast Classic

Why Pioneer Woman’s Version Stands Out

Ree Drummond (The Pioneer Woman) puts her own twist on classic Southern sausage gravy by using high‑quality breakfast sausage with built‑in spices, a heavier cream base for extra richness, and a simplified cooking approach ideal for busy mornings—I’ve retained her signature style throughout.

This recipe yields a velvety, peppered gravy that’s perfect atop warm, flaky buttermilk biscuits. It’s cozy, breakfast‑table comfort at its finest—great for weekend brunches, holiday mornings, or any day that starts with a hearty appetite.

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Table of Contents

1. 📜 A Bit of History

2. 🧾 Ingredients & Notes

3. 🛠️ Kitchen Tools Needed

4. 🥘 Step‑by‑Step Recipe

5. 🍳 Common Mistakes & Troubleshooting

6. 🍽️ Serving Suggestions

7. 🔁 Storage & Reheating

8. 🔄 Variations & Creative Twists

9. ✅ Final Tips for Perfect Gravy

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1. 📜 A Bit of History & Context

Sausage gravy is a Southern American classic, dating back to the 19th and early 20th centuries. It evolved as a “poor man’s gravy,” using inexpensive ingredients—ground pork and basic seasonings—thickened with flour and milk to stretch a meal for a crowd. Over time, it became entwined with biscuits and grits as a breakfast trio in the Deep South.

The “Pioneer Woman” version adds a twist: heavy cream and flavorful sausage to elevate the simplicity. Drummond’s approach is accessible, filling hundreds of thousands of kitchens each morning with its rich aroma and buttery taste.

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2. 🧾 Ingredients & Notes

Main Ingredients (Makes about 4 cups gravy, serves 6–8):

• 1 lb (450 g) breakfast sausage (choose a high‑quality, coarse‑ground)

• 3 tablespoons unsalted butter

• 1/4 cup all‑purpose flour (spooned & leveled)

• 2 cups whole milk

• 1 cup heavy cream (adds richness)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2–3/4 teaspoon freshly ground black pepper (adjust to taste)

• 1 teaspoon salt, or to taste (influenced by sausage’s saltiness)

• Pinch of cayenne (optional, for a slight heat)

Notes on Choices:

• Sausage: Choose a coarse and flavorful kind; spicy or peppered versions work well if you like a kick.

• Flour: Standard all‑purpose works best for thickening.

• Dairy: A mix of milk and cream gives smooth texture without being too heavy; substitute all milk for lighter gravy.

• Spices: Garlic & onion powders enhance flavor without making the gravy chunky; fresh black pepper is essential for that speckled look.

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3. 🛠️ Equipment

• Heavy 4‑quart skillet or Dutch oven

• Wooden spoon or heat‑resistant spatula

• Measuring spoons & cups

• Whisk (for smooth pouring)

• Instant‑read thermometer (optional, to check doneness)

• Serving ladle

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4. 🥘 Step‑by‑Step Recipe

Prep

• Lay out all ingredients.

• Warm milk and cream gently to room temperature (helps prevent lumps when thickening).

Step 1: Cook the Sausage

1. Heat your skillet over medium heat.

2. Add 1 lb breakfast sausage, breaking it into bite‑sized pieces as it cooks. Stir and brown for about 5–7 minutes, until fully cooked and slightly crispy at edges.

3. Skim out excess fat as needed, but leave a few tablespoons—it helps build flavor and assists with the roux.

Step 2: Add the Butter & Flour (Roux)

1. Lower heat to medium‑low.

2. Stir in 3 tbsp unsalted butter, melting it into the sausage drippings.

3. Once melted, add ¼ cup flour, stirring constantly with a wooden spoon to build a roux.

4. Cook the roux for 1–2 minutes—it should bubble slightly and smell gently nutty, but don’t let it brown too much.

Step 3: Gradually Add Dairy

1. Whisk in 2 cups milk in a slow, steady stream to avoid lumps.

2. Follow with 1 cup heavy cream—pour a little at a time, whisking as you go.

Step 4: Bring to Simmer & Thicken

1. Increase heat to medium, bring gravy to a gentle simmer.

2. Whisk continuously until it thickens—about 3–5 minutes. The gravy should coat the back of a spoon (nappe consistency).

Step 5: Season & Taste

1. Stir in 1 tsp garlic powder & 1 tsp onion powder.

2. Season with ½–¾ tsp black pepper and 1 tsp salt, plus a pinch of cayenne if desired.

3. Taste—adjust salt and pepper as needed.

Step 6: Final Touches

1. If gravy is too thick, thin it with up to ½ cup warm milk.

2. If too thin, whisk together 1 tsp flour + 2 tsp cold milk (slurry), whisk into gravy and simmer 1–2 minutes.

3. Keep the gravy warm over low heat until serving.

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5. 🍳 Common Mistakes & Troubleshooting

Problem	Cause	Fix
Lumpy gravy	Pouring cold dairy too fast	Warm dairy to room temp; pour slowly while whisking briskly
Too thin	Not enough flour or low simmer time	Make a slurry with flour & cold milk; simmer until thickened
Too thick	Left too long off heat or used too much flour	Thin with warm milk—add slowly until desired consistency
Greasy taste	Too much sausage fat	Spoon out excess fat during cooking, leaving about 2 tbsp
Bland flavor	Under-seasoned	Add more black pepper or finish with a little freshly cracked pepper—sausage spice may vary by brand