Sawmill Gravy

B&G, yes please!  I made this recipe for Sawmill Gravy courtesy of the magnificent Alton Brown this past Sunday.  It’s a favorite recipe of Josh and mine, perfect for those cold fall mornings.  Of course I served this over warm Buttermilk Biscuits from my previous post.

Sawmill Gravy       Print Recipe
From Alton Brown
Makes  2 1/2 cups of gravy or enough for about 6 medium sized biscuits

Ingredients

1 pound bulk breakfast sausage    *we use a spicy sausage
1/4 cup flour
2 cups milk
Salt and pepper

Directions

In a cast iron skillet, cook the sausage completely, breaking into small chunks.  Remove from skillet and reserve for later.  Keep 2 tablespoons of fat in the skillet, if there is excess, discard it.  With burner on low heat, whisk flour into the fat and cook for 5 minutes.  Take the skillet off heat and whisk in the milk, slowly and a little bit at a time.  Place skillet back on burner and increase heat to medium-high.  Stir occasionally until the sauce begins to simmer and thicken.  Scrape any brown bits from the bottom of the skillet, this is where the flavor is!  Taste and add salt & pepper if necessary.  Serve over biscuits.

Sausage is browned

Roux

Add milk and keep stirring to let gravy thicken

Sausage and gravy together at last!

Time to eat!

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