breakfast sausage, either spicy or mild, one pound
third of a cup of overall flour
3/4 cup of whole milk, or more if desired
seasoning salt, 1/2 teaspoon
pepper, 2 teaspoons (or more if desired) of freshly ground black pepper
12 biscuits, warmed and ready to go
Pioneer Woman’s Sausage Gravy Recipe
Separate the sausage into little bits using your fingers, then arrange them in a single layer in a heavy, big pan. Sausage should be browned over medium-high heat until it loses its pink color. Melt the butter over medium-low heat. After the sausage has soaked up half of the flour, sprinkle in the other half and toss to combine. Add additional flour gradually. Cook, stirring occasionally, for another minute or two before adding the milk while continuing to stir.
The gravy should thicken after 10 to 12 minutes of cooking, during which time you should stir it often. Add the seasoning salt and pepper and keep cooking until it thickens and becomes delicious. Add an additional 1/2 cup of milk, or more if necessary, if it thickens too rapidly. Check the seasoning by tasting.
Quickly ladle the sausage gravy over the heated biscuits. Doubling the recipe yields enough to feed twenty-four people
