|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.
Today's breakfast sausage is far leaner than it used to be and doesn't create a lot of pan drippings, so I do add in additional butter, bacon fat, or even a combination of the two. I really think that it adds a wonderful richness to the flavor of the gravy.
The milk will depend on the consistency that you want for your gravy. Start whisking in about 2 cups, then add additional milk as needed to reach the consistency that you prefer. By the way, many folks enjoy this gravy on it's own and sausage patties or links on the side. Nothing wrong with that!
This is referred to around the south as "sawmill gravy" though, that's actually a misnomer. Classic sawmill gravy was made from cornmeal, not flour, believe it or not, but somehow along the way flour was substituted and the name sawmill gravy stuck.
A plate of soft scrambled eggs and a side of creamy 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 browse all my biscuits here, including the fabulously easy old fashioned, flour hoe cake skillet bread.
Now... let's go make some good ole southern biscuits and sausage gravy!
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 - I prefer hot)
- 1/2 cup of butter, bacon fat or vegetable/canola oil
- 1/4 cup of all purpose flour
- 3 to 4 cups of milk, more or less, as needed
- 1/4 teaspoon of freshly ground black pepper, or to taste
- 1/2 teaspoon of kosher salt, or to taste
Brown sausage in a large skillet, breaking up and crumbling the meat as it cooks, then start your biscuits. 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, stir in the butter or bacon fat to the skillet until melted. Sprinkle the flour on top of the meat and bring the pan up to a medium high heat. Cook, stirring often, for 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 plenty of pepper directly into the gravy, add salt to taste, mix well and serve over hot, split biscuits.
Cook's Notes: Tennessee Pride, Purnell's, Jimmy Dean, and Rudy's Farm are all good breakfast sausage products. I favor Jimmy Dean and love to use the hot version. Today's breakfast sausage is far leaner than it used to be and doesn't create a lot of pan drippings, so I do add in additional butter, bacon fat, or even a combination of the two. I really think that it adds a wonderful richness to the flavor of the gravy. Follow this tip to make breaking up the sausage easier!
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