In the South, Sawmill Gravy (also known as “White Gravy” or “Sausage Gravy”) is the soul of breakfast. Historically, it was a hearty, inexpensive staple for lumber workers, thickened with enough flour and “sawdust-like” black pepper to stick to your ribs until sundown.
The key to a perfect gravy is the roux—cooking the flour in the sausage fat until the “raw” taste is gone, but before it turns brown.
Prep time: 5 mins | Cook time: 15 mins
1. The Ingredients
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The Meat: 1 lb Ground Breakfast Sausage (pork sausage with sage is traditional).
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The Fat: ¼ cup Reserved sausage drippings (if the sausage is lean, add a tablespoon of butter).
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The Thickener: 1/3 cup All-purpose flour.
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The Liquid: 3 to 4 cups Whole milk (cold milk helps prevent lumps).
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The Seasoning: * 1 tsp Coarse ground black pepper (be generous!).
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½ tsp Salt (adjust based on the saltiness of your sausage).
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Optional: A pinch of crushed red pepper flakes for “kick.”
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2. Step-by-Step Instructions
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