Sunday, October 2, 2011

Sawmill Gravy (aka Sausage Gravy)

Now that you know how to make buttermilk biscuits, you HAVE to have something to go with them besides sorghum/honey or butter or jam, right?

Any good Southerner worth their salt lives for sawmill gravy, also known as sausage gravy. You CAN buy sausage gravy mix, in little powdered packets, but it's SUPER easy to make from scratch, and the taste is DEFINITELY worth the effort.
Plus, if you serve a Southerner powdered gravy mix, they'll know. Hospitality mandates we don't bring it to your attention, but, trust me, we'll KNOW. All you need is some pork breakfast sausage, some flour to create a roux, and a bit of milk or cream to thin out the gravy.

French mother sauces? I say we replace BĂ©chamel, VeloutĂ©, Tomate, Espagnole and Hollandaise with Southern gravies. Let's say, sawmill, red-eye, giblet, cream and brown?

Sawmill Gravy

Ingredients:
1 lb breakfast sausage
3 Tbsp all-purpose flour
2 1/2 - 3 cups milk (whole or 2% please!)
Salt & pepper to taste

Cook sausage in a heavy, preferably cast iron, skillet until browned and crumbled. Remove from skillet with a slotted spoon and set aside. Reserve about 2-3 Tbsp of drippings in the skillet. *You can also use bacon fat for this*.






Over medium heat, sprinkle the flour into the grease. Stir or whisk constantly for about 4-5 minutes or until a browned roux forms. A flat whisk is PERFECT for this.



While stirring, pour in 2 cups of milk. Season with salt and pepper. Cook, stirring, until the gravy has thickened. Return the sausage to the gravy and add additional milk to thin if necessary.





Serve with biscuits

1 comment:

  1. I make mine the same, only I ad some crushed red pepper to it and some garlic powder. I got this from a grill-man at a greasy spoon here in Chicago. Going to check out you biscuit recipe in a sec. Thanks :)

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