Pioneer Woman Sausage Gravy

1. 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.
2. 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.

1. Add the Milk:
   • Gradually pour in 3 cups of whole milk, stirring constantly. The mixture will start to thicken as it comes to a simmer. Reduce the heat to medium.
2. Season the Gravy:
   • Add the seasoned salt and black pepper. Stir well and taste, adjusting the seasoning as needed. If the gravy is too thick for your liking, you can add a little more milk until you reach your desired consistency. Remember, the gravy will continue to thicken as it cools.
3. Serve:
   • Once the gravy is thick and creamy, remove it from the heat. Serve hot over freshly baked biscuits. This gravy is best enjoyed immediately while it’s warm and velvety.

Tips:

• For the Sausage: You can use any type of breakfast sausage you like. If you prefer a spicier gravy, go for a hot or spicy sausage.
• Milk Temperature: Adding cold milk to the hot pan can cause the gravy to clump. To avoid this, you can let the milk sit out for a bit to take the chill off or warm it slightly before adding it to the pan.
• Consistency: The key to a perfect gravy is its consistency, which you can adjust by adding more milk if it’s too thick or cooking it longer if it’s too thin.
• Serving Suggestion: While biscuits are the traditional pairing, this sausage gravy is also delicious over fried chicken, mashed potatoes, or even as a base for a savory breakfast bowl.

Enjoy your homemade Pioneer Woman sausage gravy, a comforting and satisfying dish that’s sure to please any crowd!