Breakfast Essentials Old Sawmill Gravy Recipes

SAWMILL GRAVY

Steps:

• Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

SAWMILL GRAVY WITH SAUSAGE

Steps:

• Serve and enjoy on top of biscuits.

SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY

Steps:

• Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
• Add butter, onion powder, and garlic powder; stir until butter is melted.
• Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
• Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
• Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

SAWMILL GRAVY WITH SAUSAGE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Leave grease in the skillet.
• Heat the same skillet over medium-high heat. Cook and stir sausage in the hot grease until browned and crumbly, 5 to 7 minutes. Do not drain off excess fat.
• Crumble the bacon and add it back to the sausage, along with the onion and garlic. Saute over medium heat until onion is translucent, about 5 minutes. Add dried parsley. Add flour and stir until all the flour is incorporated with the fat. Slowly add 2 cups half-and-half to the mixture. Stir in pepper, salt, and paprika. Cook over medium heat until thick. If the sauce it too thick, add more half-and-half.

SAWMILL GRAVY

Steps:

• Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
• Remove sausage and wipe skillet.
• Melt butter in same skillet over low heat.
• Whisk in flour and stir until smooth, about 1 minute.
• Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes).
• Stir in sausage, salt, pepper, and Italian seasoning if desired.

SAWMILL GRAVY

Steps:

• Brown sausage in cast iron skillet and drain. Set aside.
• In large cast iron skillet, melt butter. Add flour and whisk to make roux. Add half and half and evaporated milk, a little at a time, whisking constantly until the mixture is thinned out to about the consistency of tomato soup. If your skillet isn't big enough, you can transfer it to a Dutch oven or larger, deep pot at this point.
• Add sausage and seasonings, and continue cooking over medium heat, stirring constantly with a wooden spoon, until mixture is hot and bubbly. You can add additional milk if it's too thick.
• If it's too thin, take some of the hot mixture in a separate cup, mix in some additional flour, and combine to make paste. Add paste back into hot gravy. If you just put flour into the hot mixture, it will lump up.