Sawmill Gravy
When you want to step up your white gravy to a new level. Make this sawmill gravy recipe. It adds the flavors of the breakfast sausage and gives substance to the meal.
- 4 Ounces Breakfast Sausage (Crumbled)
- 4 tbsp Butter (I prefer grass fed butter)
- 4 tbsp All Purpose Flour
- 3 cup Milk, whole
- 1.5 tsp Kosher Salt, Morton brand
- 0.5 tsp Black Pepper (ground)
Do not turn the heat on high. Always keep it at medium and let the gravy thicken slowly as the milk heats up. If you cook it on too high of a temperature you will scorch the milk in the bottom of the pan.
- Frying pan
- Spatula
- Whisk
- Measuring spoons and cups
- Making the Roux
Heat a 10” frying pan, cast iron preferred, on medium heat. At 3-4 ounces of your favorite breakfast sausage. That will be about 3 patties if you buy it in patty form. Sear both sides, then break the sausage up into crumbles and let it render until fully cooked and browned. Add the butter and let the moisture sizzle off. Add the flour and stir slowly for 4 minutes.
- Adding the MIlk
Quickly add all of the milk and quickly stir to mix the roux and milk. A whisk is great for this step. Add salt and pepper. Continue to stir until the gravy starts to bubble and simmer. Let it simmer for 5 minutes stirring occasionally. Remove from heat.
- Enjoy it
Serve it in the pan or transfer it to a stoneware dish to help keep it warm on the table.
Serve over toast, biscuits, or hash-browned potatoes.
