I had planned on doing one post for biscuits and gravy, but as I started writing and noticing my post getting longer and longer, I decided I had better break them down into two. So, if you haven’t read the post on biscuits yet, don’t read anymore. Go here. Then come back.
Sawmill gravy is a staple in the South. Visit any breakfast spot below the Mason-Dixon line and more than likely whatever you order will come with a side of grits and sawmill gravy. They go hand-in hand like Fred and Ginger, Batman and Robin, Superman and Lois Lane, R2D2 and C3PO. . .okay, I’ll stop. You get the idea.
Since I don’t like condiments with my bread (it’s like putting A-1 on a really expensive steak), it’s not my thing. But The Husband loves it. He gets all dreamy-eyed whenever he talks about how when he was younger his Mamaw used to make biscuits and gravy for breakfast when he went to visit her.
I learned to make sawmill gravy because:
- A true Southern cook just knows how to make it. It says so in the bible. No, not that Bible. The other one. The one that tells you to wipe your feet before you enter someone’s house and always say, “Yes, ma’am” and “No, ma’am” to any woman in a position of authority or old enough to be your mother.
- I got tired of The Husband
whiningcomplaining that no one made biscuits and gravy for him anymore.
If you can master biscuit making, then throwing together a creamy pan of gravy should be no problem. Drippings from a recently fried pan of breakfast sausage or bacon (Hey, I never said this was healthy) are preferred. It’s even better when you include little bits of that bacon or sausage in your gravy. Be sure to keep an eye on the gravy and stir, stir, stir. Once you add your liquid, it will begin to thicken rapidly.
If you timed it right, your biscuits should be ready to come out of the oven just as you finish stirring the gravy. Pile a biscuit or two (or twelve) onto a plate, pour the hot gravy over top, and dig in.
- 1 pound pork sausage
- 3 tablespoons all-purpose flour
- 1-1/2 cups milk
- Salt and pepper to taste
- Cook sausage in a large skillet over medium heat. Break up sausage into pieces with a spoon and cook until it is no longer pink. Remove sausage from the skillet. Be sure to reserve any leftover grease.
- Add flour to the grease, one tablespoon at a time. Whisk between each addition to combine with grease and remove lumps. Reduce heat to medium.
- Gradually add milk, stirring constantly, until mixture begins to thicken to desired consistency.
- Stir sausage back into the pan.
- Season gravy with salt and pepper.
- Serve hot.