Monday, February 14, 2011

Old-Fashioned Sawmill Gravy

I love me some biscuits and gravy, morning, noon, or night I could eat breakfast anytime! My mom would make a big breakfast every Saturday morning which Sawmill Gravy was always on the table. This Sawmill Gravy recipe is sure to be a pleaser at your table too!

  • 12 oz Jimmy Dean maple pork sausage (you will use the dripping from the sausage)
  • 3 Tbsp ap flour
  • 2 c whole milk
  • ¼ tsp salt
  • ¼ blk pepper
  • In a large skillet, cook sausage over medium-high heat until browned and crumbly.
  • Using a slotted spoon, remove sausage from pan, reserving drippings in skillet. (If you don't have at least 3 tbsp of dripping add bacon drippings or vegetable oil to equal 3 tsbp, if necessary)
  • Add flour to skillet, whisking until smooth. Cook over medium-high heat, whisking constantly for 3 minutes or until lightly browned. Reduce heat to medium.
  • Gradually add milk, whisking constantly, until mixture is smooth. Cook for 5 to 7 mi, whisking constantly until gravy is thickened.
  • Stir in sausage, salt and pepper.

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