Can I use a different kind of sausage for this gravy?

Absolutely! Mild, hot, maple, or even turkey sausage all work well—just make sure it’s a breakfast-style sausage for the best flavor.

Why did my gravy turn out lumpy?

Lumps happen if the flour isn’t fully mixed with the sausage fat or if the milk is added too quickly. Whisking the milk in gradually and stirring constantly is the trick for lump-free gravy.

Can I make this gravy ahead of time?

Yes, sausage gravy reheats beautifully! Make it the day before and gently warm it on the stove, stirring in a little extra milk to restore its creamy texture.

What’s the best way to reheat leftover biscuits and gravy?

Heat biscuits in the oven for a few minutes to refresh their texture, and reheat the gravy in a saucepan with a little milk stirred in to bring back that silky smoothness.

Pioneer Woman Sausage Gravy Recipe

If there were ever a dish that embodied the comfort of a classic Southern breakfast, it’s this Pioneer Woman Sausage Gravy recipe. Incredibly satisfying and packed with rich, savory flavor, this creamy sausage gravy comes together in a flash, making it the perfect solution for busy mornings or cozy weeknight dinners. With a handful of pantry staples and a package of fluffy biscuits, you’re just minutes away from a meal that everyone will be talking about long after breakfast is done.

Why You’ll Love This Recipe

Unbelievably Easy: The entire recipe is ready in just about 25 minutes—from browning the sausage to spooning silky gravy over fresh biscuits.
Pure Comfort: Warm, peppery sausage gravy is classic comfort food—hearty, filling, and simply irresistible.
Perfect for Any Meal: Though it’s a breakfast staple, this gravy works just as well for brunch, “brinner,” or a satisfying quick dinner.
Pantry-Friendly: No fancy ingredients required; almost everything can be found in your kitchen right now!

Ingredients You’ll Need

Here’s exactly what goes into this simple yet insanely delicious sausage gravy:

Mild Ground Breakfast Sausage: The backbone of flavor—mild sausage is traditional, but you could use hot if you’d like a bit of a kick.
All-Purpose Flour: This works as the thickener, turning what’s in your pan into a luxurious, creamy gravy.
Whole Milk: Provides an ultra-rich, silky texture; low-fat milk will work in a pinch, but whole milk makes it extra decadent.
Garlic Powder: Packs a punch of savory depth.
Salt and Black Pepper: Essential for brightening and balancing all those flavors; don’t be afraid to season to your taste as the gravy cooks.
Biscuits: Serve the gravy over classic, flaky biscuits—store-bought or homemade, whichever is easiest.
Optional: pinch of cayenne or hot sauce for a spicy twist.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to put your own spin on this timeless favorite? Here are some ideas:

Go Spicy: Try hot breakfast sausage or even a pinch of cayenne or red pepper flakes.
Lighter Option: Use turkey sausage and low-fat milk for a lighter touch.
Add Cheese: Stir in a handful of sharp cheddar for a cheesy, melt-in-your-mouth version.
Veggie Boost: Add sautéed mushrooms, onions, or spinach for extra flavor and texture.
Herby Gravy: A sprinkle of fresh thyme or sage brings a pop of freshness.

How to Make Pioneer Woman Sausage Gravy

Let’s get straight to business—this comes together lightning fast, so have your biscuits baking or ready to go.

Step 1: Brown the Sausage

Set a large skillet over medium-high heat and crumble in the breakfast sausage. Cook, stirring frequently, until the sausage is browned and no longer pink.

Step 2: Add the Flour

Sprinkle in the all-purpose flour right over the sausage. Stir it in thoroughly so every morsel of sausage is nicely coated. This forms the roux—the secret behind that thick, luscious gravy. Lower the heat to medium.

Step 3: Season

Add in your garlic powder, then season with salt and plenty of cracked black pepper (to taste). Give everything a good stir to evenly distribute the flavors.

Step 4: Whisk in the Milk

Pour the whole milk in gradually, whisking constantly as you go. This helps prevent lumps and ensures a super-smooth gravy. Let the mixture simmer, stirring often, until the gravy thickens to your preferred consistency. If you like your gravy extra thick, let it cook for a few additional minutes.

Step 5: Serve Over Biscuits

Once the gravy is ready, spoon it generously over warm, split biscuits, letting every nook soak up that savory sausage goodness.

Pro Tips for Making the Recipe

Don’t Rush the Roux: Make sure the flour is fully absorbed by the sausage fat before adding milk. This keeps lumps at bay.
Whisk, Whisk, Whisk: Constant whisking is your friend when adding the milk—smooth gravy every time!
Adjust the Thickness: If it gets too thick, just whisk in a splash of milk; if too thin, let it simmer a touch longer.
Fresh Pepper: Freshly ground black pepper elevates the flavor—don’t skimp!

How to Serve

The classic way is best: ladle generous helpings of sausage gravy over warm, flaky biscuits. But don’t stop there! Try it:

Over Toast: If you’re out of biscuits, serve the gravy over buttered toast, hash browns, or English muffins.
Breakfast Bowls: Ladle it over scrambled eggs with biscuits in a bowl for next-level comfort.
Family Style: Place the skillet at the center of the table with a plate of biscuits—everyone serves themselves and there’s no wrong way to dig in.

Tip: A sprinkle of fresh chives, scallions, or a little shredded cheese makes a fantastic finishing touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. Biscuits are best stored separately to prevent sogginess.

Freezing

This gravy freezes surprisingly well! Pour cooled gravy into a freezer-safe bag or container, leaving a bit of room for expansion, and freeze for up to 2 months.

Reheating

To reheat, place the gravy in a saucepan over medium-low heat, adding a splash of milk to loosen it up if needed. Stir until warmed through and creamy again. For microwave reheating, cover loosely and stir every 30 seconds for even heating.

FAQs

Can I use a different kind of sausage for this gravy?

Absolutely! Mild, hot, maple, or even turkey sausage all work well—just make sure it’s a breakfast-style sausage for the best flavor.
Why did my gravy turn out lumpy?

Lumps happen if the flour isn’t fully mixed with the sausage fat or if the milk is added too quickly. Whisking the milk in gradually and stirring constantly is the trick for lump-free gravy.
Can I make this gravy ahead of time?

Yes, sausage gravy reheats beautifully! Make it the day before and gently warm it on the stove, stirring in a little extra milk to restore its creamy texture.
What’s the best way to reheat leftover biscuits and gravy?

Heat biscuits in the oven for a few minutes to refresh their texture, and reheat the gravy in a saucepan with a little milk stirred in to bring back that silky smoothness.

Final Thoughts

This Pioneer Woman Sausage Gravy recipe is as simple as it is decadent—honest, hearty, and full of flavor that’s downright comforting. Whether you’re serving a houseful for brunch or just craving something special on a busy morning, this recipe is always a good idea. Grab those pantry staples and treat yourself to the kind of breakfast that feels like a warm hug. You’re going to love every last bite!