Learn how to make sawmill gravy in minutes. Simple and easy to prepare, this creamy sausage gravy is a breakfast staple in the South.
Servings 2 cups
- 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.
Leftover sausage gravy needs to be refrigerated within two hours in a lidded, airtight container and eaten within four days. The gravy will continue to thicken, so you will likely need to thin it out by whisking in some additional milk as you reheat it.
Because sawmill gravy is cream-based, it does not freeze well. It will separate and become gritty.
Serving: 1cup | Calories: 177kcal | Carbohydrates: 15g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 846mg | Sugar: 2g | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.4mg