This Pioneer Woman sausage gravy is made with simple ingredients like sausage, garlic powder, milk, and flour—classic, hearty, and comforting.
It was a Sunday. One of those Sundays. My toddler had spilled orange juice on my sock, the cat was mad at me for feeding him late, and I was running on cold coffee and pure stubbornness. You know the vibe—everything’s slightly off, and you’re just kind of existing, not thriving.
I didn’t have a plan for breakfast. Honestly, I didn’t even have much in the fridge. But I remembered this Pioneer Woman sausage gravy recipe from a post I saved years ago. It felt like a long shot, but I had biscuits in the freezer and just enough sausage in the back of the fridge to make it work. So I tried. I stood barefoot in my kitchen, stirring sausage in a skillet, half hoping it would be decent and half expecting another letdown.
But as that gravy came together, thick and peppery and warm… something shifted. It smelled like home. Not the literal place, but the feeling. Safe, nostalgic, kinda messy, but really comforting. I didn’t burn the biscuits (miracle). My husband actually paused the game to ask what smelled so good. My toddler even dipped a finger into the gravy and gave me a half-smile, which—if you’ve ever fed a three-year-old—is basically a Michelin star.
I sat down, still wearing the juice-splashed socks, and ate that sausage gravy like it was the only thing that made sense. It wasn’t perfect. But it was exactly what I needed. Sometimes, that’s enough.
Why You’ll Love This Pioneer Woman Sausage Gravy Recipe?
I’m not gonna claim this Pioneer Woman sausage gravy will solve all your problems. But will it make a crummy morning better? Absolutely. It’s cozy without being complicated. It’s filling but not fancy. And it makes you feel like you’ve got your life together—at least for the duration of breakfast.
What makes this recipe so special isn’t just the taste (though it’s chef’s kiss good). It’s the vibe. You start with a cold pan and a handful of humble ingredients, and 20 minutes later you’ve got something that feels like a warm hug from someone who always remembers your birthday.
It’s not gourmet. It doesn’t try to be. But it’s got heart—and these days, I’ll take that over truffle oil and tiny spoons any day.
Ingredient Notes:
You don’t need a fancy pantry or a food processor the size of a toddler. This is classic comfort food. No drama, just solid ingredients doing their thing.
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Ground sausage: Mild breakfast sausage is the go-to. You want that slightly salty, slightly herby flavor. But hey, if all you’ve got is spicy? Live a little.
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Garlic powder: Just a pinch. You don’t want garlic-forward here. Think whisper, not shout.
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Flour: All-purpose. This is your thickener. It blends with the sausage fat and turns everything into creamy magic.
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Whole milk: Don’t sub in skim. Just… don’t. If all you have is 2%, fine, but whole milk makes this thing sing.
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Salt and pepper: Go easy on the salt—sausage brings its own. But pepper? Be generous. There’s something deeply satisfying about a gravy with a little bite.
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Biscuits: Store-bought, frozen, homemade—whatever you’ve got. If you burn them? Join the club.
How To Make Pioneer Woman Sausage Gravy?
This is the kind of recipe you could practically do in your sleep. Honestly, I probably have. But here’s how I make it:
Step 1. Brown the sausage
Toss the sausage into a skillet over medium-high heat. Break it up with a spoon or spatula and let it cook until it’s browned and a little crispy. If your kitchen starts smelling like a diner? You’re doing it right.
Step 2. Sprinkle the flour
Once the sausage is fully cooked, sprinkle flour right over it. Stir it in and let it cook for a minute or two. It’ll look a little weird. Lumpy. Kind of wrong. But stick with me.
Step 3. Add garlic powder, salt, and pepper
This is where you give the gravy its personality. Don’t overthink it—just add, taste, adjust. If you sneeze from the pepper? Welcome to the club.
Step 4. Slowly whisk in the milk
Pour in the milk slowly while stirring constantly. You want everything to blend smoothly. No one wants lumpy gravy. Let it simmer for about 5–10 minutes, stirring now and then, until it thickens. You’ll feel when it’s ready.
Step 5. Serve over biscuits
Split a biscuit open. Pour gravy like you mean it. Eat. Repeat. Don’t skip the extra pepper on top—it’s a power move.
Want To Save This Recipe?
Storage Options:
If, by some miracle, there’s gravy left in the pan—stash it in the fridge. It’ll keep for about 3–4 days. When you reheat it, just do it slow. Add a splash of milk to loosen it up, and stir until it’s smooth again. I usually warm it on the stove because microwaves can be a little rude with texture, but hey—use what works.
You can freeze it, but I’ll be honest… it’s not the same when it comes back. A little grainy. Still edible, just… different. Like reheated fast food fries. Manage your expectations, and you’ll be fine.
Variations and Substitutions:
I’m a big fan of recipes that let you improvise a little. This one’s got wiggle room.
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Hot sausage instead of mild? Yes, please. You’ll feel it in your soul. And maybe your sinuses.
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Add bacon? Why not. Just cook it crisp and crumble it in at the end. Gravy + bacon = undeniable.
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No flour? Cornstarch in a pinch, though the texture’s not quite the same. Or skip it and live your best runny-gravy life.
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Lactose-free milk? Works. Just pick one that isn’t sweetened, unless you want dessert gravy. (Spoiler: you don’t.)
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Herbs, onions, a splash of hot sauce? Honestly, you do you.
What to Serve with Pioneer Woman Sausage Gravy?
You’re not limited to biscuits, but let’s be real—they’re the star. Still, this gravy plays well with others:
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Hash browns: Layered under gravy, it’s dangerously good.
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Over grits: Southern approved. Extra pepper on top, always.
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Breakfast sandwiches: Gravy + egg + biscuit = YES.
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On a spoon. Standing at the stove. In pajamas. Some of my best meals happen this way.
Frequently Asked Questions:
Can I make this Pioneer Woman sausage gravy ahead of time?
Absolutely. Just reheat slowly with a splash of milk. Bonus points if you toast your leftover biscuits for round two.
Can I use plant-based sausage?
You can. Is it exactly the same? Nah. But it’ll still hit those comfort food cravings.
Is it really that easy?
Yes. Seriously. If I can make it before I’ve had my coffee, you’ve got this.
If you try this Pioneer Woman sausage gravy, please tell me how it went. Did you eat it standing up in the kitchen? Did your family ask for more before you sat down? Did your biscuits burn while you danced to ’90s country music? I wanna hear it.
Drop a comment, send a pic, or just yell “GRAVY” into the void—I’ll know it was you.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pioneer Woman Sausage Gravy
Ingredients
- 1 lb mild ground breakfast sausage
- ½ teaspoon garlic powder
- ⅓ cup all-purpose flour
- 3 cups whole milk
- Salt to taste
- Freshly ground black pepper to taste
- 8 freshly baked biscuits for serving
Instructions
Brown the sausage:
- In a large skillet over medium-high heat, add the ground sausage. Cook until fully browned, breaking it apart with a spoon or spatula as it cooks. Do not drain the rendered fat, as it serves as the base for the gravy.
Add the flour:
- Sprinkle the all-purpose flour evenly over the cooked sausage. Reduce the heat to medium. Stir continuously for 1–2 minutes to coat the sausage in the flour and allow it to absorb the fat, forming a thickened base.
Season the mixture:
- Add the garlic powder, along with salt and freshly ground black pepper to taste. Stir until the seasonings are well combined with the sausage and flour.
Incorporate the milk:
- Slowly pour in the whole milk while whisking steadily to avoid lumps. Continue stirring until the mixture becomes smooth and begins to thicken, about 5–8 minutes. Lower the heat slightly if needed to prevent scorching.
Serve immediately:
- Once the sausage gravy has thickened to your desired consistency, remove it from the heat. Spoon generously over warm, freshly baked biscuits and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
