|Delicious milk-based sausage gravy, sometimes called sawmill gravy, is a southern favorite. Serve this delectable goodness over some hot homemade buttermilk biscuits for a little piece of heaven.|
Homemade Southern Sausage GravySouthern biscuits and sausage gravy - talk about some good ole comfort food. I've made my gravy this way for as long as I've been cooking, but it's not like there's really much of a secret to it really. To be honest, I'm guessing just about all of us southerners make it pretty much the same way.
I do like to brown my sausage first, then remove it, while I make the roux right in the drippings along with some additional fat. Some folks just make the roux right on top of the sausage and that's fine too. In fact, if you have already cooked sausage in your freezer you've made up ahead, just use butter, bacon fat or oil to make the gravy.
Once the gravy is all ready, I return the cooked sausage to it and warm it through. A plate of soft scrambled eggs and a side of grits would sure round that meal out pretty good if you ask me. I don't care who ya are, that is some good eatin' y'all!
Pick up my homemade buttermilk biscuit recipe here, or for a change of pace, try some sour cream biscuits instead.
Now... let's go make some good ole southern biscuits and sausage gravy!
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Recipe: Homemade Southern Sausage Gravy©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
- 1 pound roll of bulk pork breakfast sausage (like Jimmy Dean)
- 1/2 cup of butter, bacon fat or vegetable/canola oil
- 1/4 cup of all purpose flour
- 3 to 4 cups of milk, or as needed
- 1/4 teaspoon of freshly ground black pepper, or to taste
- 1/2 teaspoon of kosher salt, or to taste
First things first, get your sausage browning in a pan, breaking up and crumbling the meat as it cooks, then get your biscuits going. By the time the sausage in browned up, you'll be ready to pop the biscuits in the oven, and get the gravy going. Once the meat is fully browned, scoop it out with a slotted spoon, reserving any drippings. Add the butter or bacon fat to the same skillet and bring the pan up to medium heat. Slowly whisk in the flour, stirring constantly until smooth, cooking for at least 5 minutes.
Slowly begin whisking in the first two cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency.
Grind some pepper directly into the gravy, add salt to taste, and return the sausage to the skillet. Stir to mix. Serve over hot, split biscuits.
Tennessee Pride, Jimmy Dean, and Rudy's Farm are all good breakfast sausage products. I favor Jimmy Dean and love to use the hot version. Follow this tip to make breaking up the sausage easier!
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Posted by Mary on January 24, 2009
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