Sausage Gravy

Ingredients:

• 1 pound breakfast sausage (mild or spicy, depending on preference)
• ¼ cup all-purpose flour
• 2-3 cups whole milk (start with 2 cups and add more for desired consistency)
• Salt and freshly ground black pepper (to taste)
• Optional: a pinch of crushed red pepper flakes or cayenne (if you like a little heat)

Instructions:

1. Cook the Sausage:

• Heat a large skillet over medium heat.
• Crumble the breakfast sausage into the skillet, breaking it up into small pieces as it cooks.
• Stir frequently and cook until browned and fully cooked through (about 5-7 minutes).

2. Make the Roux:

• Once the sausage is cooked, reduce the heat to medium-low.
• Sprinkle the flour evenly over the sausage.
• Stir the flour into the sausage so it absorbs the grease, and let it cook for about 1-2 minutes to remove the raw flour taste. This step forms the roux, which will thicken the gravy.

3. Add the Milk:

• Gradually pour in the milk, stirring constantly.
• Continue to stir as the mixture starts to thicken. If you like a thicker gravy, stick with 2 cups of milk; if you prefer it thinner, add up to 3 cups.

4. Season and Simmer:

• Add salt and plenty of freshly ground black pepper to taste. The gravy should be generously seasoned with black pepper to balance out the richness of the sausage and milk.
• Let the gravy simmer on low heat for about 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
• If the gravy becomes too thick, you can always stir in a bit more milk to thin it out.

5. Serve:

• Serve the sausage gravy hot over freshly baked biscuits. The Pioneer Woman is known for pairing this gravy with flaky buttermilk biscuits, but it’s also delicious over toast, fried potatoes, or even eggs.

Tips for the Best Sausage Gravy:

• Use high-quality sausage: The flavor of the gravy largely depends on the sausage, so choose a breakfast sausage you love. You can opt for mild, spicy, or a sage-flavored sausage, depending on your taste.
• Milk options: Whole milk makes for a rich, creamy gravy, but you can use 2% or even half-and-half for a lighter or richer result.
• Make ahead: Sausage gravy can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it on the stove, adding a little extra milk if it thickens too much during storage.

Serving Ideas:

• Classic: Serve over fluffy buttermilk biscuits.
• Southern Style: Serve with grits or hash browns.
• Hearty Breakfast: Pair with fried eggs and crispy bacon for a complete meal.