Certainly! The Pioneer Woman, Ree Drummond, is known for her comforting, home-style cooking, and her sausage gravy is no exception. It’s a rich, creamy gravy that’s perfect over warm biscuits for a hearty breakfast or brunch. Here’s how you can make it:

Ingredients:
1 pound breakfast sausage (your choice of mild or spicy)
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper (more to taste)
Biscuits, for serving (homemade or store-bought)
Instructions:
Cook the Sausage:
In a large skillet over medium-high heat, break up the sausage into small pieces as it cooks. Stir and cook until no longer pink and nicely browned. You’ll want to use a skillet that’s large enough to hold the gravy later.
Make the Roux:
Sprinkle the cooked sausage with the all-purpose flour. Stir so that the sausage pieces are coated with the flour. Cook for another minute, stirring constantly, to remove the raw flour taste

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Certainly! The Pioneer Woman, Ree Drummond, is known for her comforting, home-style cooking, and her sausage gravy is no exception. It’s a rich, creamy gravy that’s perfect over warm biscuits for a hearty breakfast or brunch. Here’s how you can make it:

Ingredients:
1 pound breakfast sausage (your choice of mild or spicy)
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper (more to taste)
Biscuits, for serving (homemade or store-bought)
Instructions:
Cook the Sausage:
In a large skillet over medium-high heat, break up the sausage into small pieces as it cooks. Stir and cook until no longer pink and nicely browned. You’ll want to use a skillet that’s large enough to hold the gravy later.
Make the Roux:
Sprinkle the cooked sausage with the all-purpose flour. Stir so that the sausage pieces are coated with the flour. Cook for another minute, stirring constantly, to remove the raw flour taste

Read more on next page

Certainly! The Pioneer Woman, Ree Drummond, is known for her comforting, home-style cooking, and her sausage gravy is no exception. It’s a rich, creamy gravy that’s perfect over warm biscuits for a hearty breakfast or brunch. Here’s how you can make it:

Ingredients:
1 pound breakfast sausage (your choice of mild or spicy)
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper (more to taste)
Biscuits, for serving (homemade or store-bought)
Instructions:
Cook the Sausage:
In a large skillet over medium-high heat, break up the sausage into small pieces as it cooks. Stir and cook until no longer pink and nicely browned. You’ll want to use a skillet that’s large enough to hold the gravy later.
Make the Roux:
Sprinkle the cooked sausage with the all-purpose flour. Stir so that the sausage pieces are coated with the flour. Cook for another minute, stirring constantly, to remove the raw flour taste

Read more on next page