Marry This sausage gravy recipe isn’t shy. It’s salty, creamy, peppery — poured hot over a biscuit it kinda feels like a hug you didn’t ask for but needed anyway. No weird ingredients. Just sausage, flour, milk, and enough black pepper to wake you up. It’s also one-pan. No messing with multiple burners when you’ve only had half a cup of coffee. You know?
So the texture hits right in that in-between — not gloopy, not runny, just thick enough to coat a biscuit and drip a little down the side. The sausage gives you that crispy edge here and there, and the flour mixes in to make this silky base once you pour in the milk. Seasoned salt helps it pop.
Optional onion adds sweetness if you’re into that, and a pinch of sage or thyme makes it feel a bit deeper without going full “holiday mode.” Soft, rich, savory. Not light. Not trying to be. Just easy to digest if you go easy on the biscuits and don’t over-salt.
Jump to RecipeIngredients Needed
- 1 lb breakfast sausage: like Jimmy Dean or store-brand. Crumbled.
- ½ sweet onion (optional): chopped, adds a little sweetness.
- ⅓ cup all-purpose flour: thickens the gravy.
- 3½ cups whole milk: makes it creamy, not watery.
- ½ tsp seasoned salt: brings it all together.
- ½ tsp black pepper (plus more): go heavy if you love a bite.
- 1 tsp dried sage or thyme (optional): adds warmth.
- Salt, to taste: final adjustment before serving.
- Biscuits, for serving: homemade or from a can — we’re not judging.
How To Make Pioneer Woman Sausage Gravy
Brown the Sausage:
Break sausage into small chunks. Add to skillet in one layer. If using onion, sprinkle it over now. Cook on medium until meat’s no longer pink and onion’s soft — about 8–10 mins. Stir occasionally.
Add the Flour:
Turn heat down a bit. Sprinkle flour over the sausage. Stir it in so the sausage is coated. Let it cook for 2 mins — gets the raw flour taste out.
Pour in Milk + Season:
Stir while pouring in the milk. Keep stirring. Once it starts to bubble, reduce heat again. Add seasoned salt, black pepper, and sage or thyme if using. Let it simmer 8–10 mins until thick.
Taste + Adjust:
Add a pinch of regular salt if it needs it. More black pepper if you want that punch.
Serve:
Over warm biscuits. Or toast. Or honestly, a spoon.
Recipe Tips
- Use whole milk — skim just doesn’t cut it here.
- Stir constantly when adding flour + milk to avoid lumps.
- If gravy’s too thick, splash in more milk till it loosens.
- Let it sit off heat for a few minutes — thickens naturally.
How to Store & Reheat
Room Temperature: Eat within 2 hrs. Don’t leave it out.
Fridge: Store in airtight container for 3–4 days.
Freezer: Freeze in portions. Thaw overnight, reheat on stove with a splash of milk.
Nutrition Facts (Approx. per serving)
- Calories: ~470
- Sodium: ~780mg
- Protein: ~16g
- Fat: ~38g
- Carbs: ~14g
- Fibre: ~0g
- Sugar: ~5g
Pioneer Woman Sausage Gravy Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings5
minutes20
minutes470
kcalCreamy, peppery sausage gravy cooked in one pan — rich, savory, and perfect over hot biscuits or toast.
Ingredients
1 lb breakfast sausage
½ sweet onion, chopped (optional)
⅓ cup all-purpose flour
3½ cups whole milk
½ tsp seasoned salt
½ tsp black pepper
1 tsp dried sage or thyme (optional)
Salt, to taste
Biscuits, for serving
Directions
- Cook sausage + onion in skillet till browned and soft.
- Stir in flour. Let it cook 2 mins.
- Add milk slowly, stirring constantly.
- Season with salt, pepper, sage/thyme. Simmer 8–10 mins.
- Adjust thickness with more milk if needed. Serve hot.
Notes
- Whole milk gives best texture.
- Add more pepper if you like it spicy.
- Gravy thickens as it cools.
- Freezes well if packed in small portions
