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