Prep 20 mins
Cook 15 mins
Growing up, we ate this gravy over slices of white bread, sliced ripe tomatoes, scrambled eggs and, of course, biscuits. Sometimes I use maple sausage, sometimes I add 1/4 cup of minced onions and sometimes I add a shake of crushed red pepper. Use your imagination!
- Brown the pork sausage in a large skillet over medium-high heat.
- Set aside, leaving the drippings in the skillet.
- Stir the butter or bacon grease into the sausage drippings.
- Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
- Gradually whisk the milk into skillet.
- Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
- Season with salt and pepper.
- Reduce the heat and simmer for about 15 more minutes.
Thanks so much for sharing this wonderful recipe! I found this & made it the next morning for hubby, which is rare for me--I tend to "mull over" a recipe carefully b/f taking it into the kitchen! I used homemade turkey sausage which I cooked beforehand, then melted 1 tbsp light butter & used the whole amt of milk directed in recipe. Actually, I ended up needing to add a few more tbsp of milk to keep it creamy, but I think that was cuz I simmered it on too high of heat at first. I added more salt & pepper cuz hubby likes that, and served it over a toasted whole wheat English muffin. He loved it & was so happy to have found this for him. Thanks again!
Wonderful recipe! And i think 3 cups of milk is perfect due to the longer it sits the thicker it gets! Very, Very yummy!! :O)
Back in 1980 when I was in my mid-teens, my family traveled through the South. We stopped for breakfast at a little place that was part of a gas station. It was called 'Cracker Barrel' (how I wish we would have bought stock that day!) When we sat down we were served a big platter of biscuits and 'sawmill' gravy. Being the mid-westerners we were, we didn't have a clue what this was all about, but after one bite we were hooked! I explained to the waitress, who thought we must have been from Mars not to know what biscuits and gravy was, we were from and she explained how to make it. I became the 'Sawmill gravy' maker in my family. Now almost 30 years later, I can tell you that this is THE best I have ever made. It is simple, but it's the simplicity that makes it so good. Forget the dash of this and dash of that, the onion, the garlic - just follow this - yes, including the bacon grease - you won't be disappointed!