Downhome Sawmill Gravy the Real Deal

Recipe Introduction

Quick Hook

Fancy a bit of Southern comfort food ? Ever craved that diner breakfast that just hits the spot? Let's dive into the wonderful world of sawmill gravy , a creamy, peppery delight that'll have you licking your plate!

Brief Overview

Sawmill gravy is a Southern staple, often served at breakfast with biscuits. It's a pretty easy recipe to make at home. It takes about 25 minutes and serves 4 hungry folks.

Main Benefits

This homemade gravy recipe delivers a hearty dose of comfort. Plus, with the sausage, you're getting a decent hit of protein to start your day.

I like to think of it as a big, warm hug in a bowl, perfect for a weekend brunch or any day you need a little pick-me-up.

What Makes This Sawmill Gravy So Good?

Honestly, it's the simplicity. A few ingredients, a little patience, and boom! You've got a creamy pepper gravy that rivals any diner's version.

It reminds me of road trips with my family, stopping at those small town cafes for a proper biscuits and gravy breakfast.

I once tried making this recipe with skim milk. HUGE mistake! It was watery and sad. Trust me, stick with the whole milk.

Here’s what you’ll need to make this magic happen. We are going to need some ingredients, and be sure to have a cast iron skillet handy.

Ingredients & Equipment for Kickass Sawmill Gravy

Alright, let's talk about what you'll need for some proper biscuits and gravy . We're diving into Southern comfort food , y'all! Trust me, this sawmill gravy recipe is a game changer.

Main Ingredients: The Heart of the Gravy

• Ground Pork Sausage: 1 pound (454g) . Quality is key here. Look for breakfast sausage with a good fat content. Jimmy Dean is a solid choice. More importantly it tastes great.
• All-Purpose Flour: ¼ cup (30g) . This is your thickener. Don't skimp!
• Whole Milk: 3 cups (720ml) . Don't even think about skim milk. Trust me on this. It’s got to be whole milk
• Salt: ½ teaspoon (2.5ml) , or to taste. Season generously!
• Freshly Ground Black Pepper: 1 teaspoon (5ml) , or more to taste. Seriously, don’t be shy. The pepper is what gives creamy pepper gravy that sawmill kick. The sawmill name comes from this.
• Optional: Pinch of cayenne pepper for a little heat. I always add it .
• Optional: 2 tablespoons (30ml) heavy cream for extra richness. Because why not?

Honestly, finding good sausage makes all the difference. I once tried making this with some super lean sausage and, let me tell you, it was not the same.

Seasoning Notes: Flavor Power Ups

Salt and pepper are your foundation. Black pepper especially, is the heart of this homemade gravy recipe . A pinch of cayenne adds a subtle warmth.

Trust me. Essential spice combinations are pepper with salt and a dash of cayenne if you like it hot. Flavor enhancers and aromatics : Freshly ground black pepper is a must.

You can use white pepper if you really want to, but black pepper is better in this. Quick substitution options : I'd avoid it.

Equipment Needed: Keeping It Simple

• Large skillet (preferably cast iron) . If you have one, now is the time to use it. A cast iron skillet gravy just tastes better. But it's just a tool
• Whisk . Seriously, don't even try to use a fork .
• Measuring cups and spoons .

Now, if you don't have a cast iron skillet, no worries. A regular skillet will do just fine. The cast iron just gives it that authentic feel, you know? This easy gravy recipe doesn’t need fancy equipment.

It's all about that creamy, savory goodness. This white gravy with sausage will become your go-to country gravy recipe . You will prepare it often.

I remember the first time I made this gravy for biscuits . I was so nervous about the roux. I thought I'd mess it up and end up with lumpy gravy.

But honestly, it's easier than you think! Just keep whisking, and you'll be fine. Good Luck!.

Cooking Method: Let's Make Sawmill Gravy!

Alright, y'all! Let's dive into making some proper Southern comfort food . I'm talking about sawmill gravy . This creamy pepper gravy is total biscuit heaven.

Honestly, there's nothing quite like it on a chilly morning. It is biscuits and gravy perfection!

Prep Like a Pro

Essential mise en place is key, my friends. You know, getting everything ready before you start. Saves a massive amount of time! Get your sausage, flour, milk, and spices measured.

Time saving tip: pre-measure your spices into a small bowl. It is a lifesaver. Safety reminder: be careful when draining hot grease.

No one wants a trip to A&E.

step-by-step Sawmill Gravy Magic

1. Brown the sausage : Crumble 1 pound of breakfast sausage in a skillet over medium high heat. Cook until browned. Drain all but 2 tablespoons of grease.
2. Make a roux : Reduce heat to medium. Sprinkle ¼ cup of flour over the sausage. Cook, stirring constantly for 1- 2 minutes .
3. Whisk in milk : Gradually pour in 3 cups of milk, whisking constantly. Avoid lumps. Seriously, nobody likes lumpy gravy.
4. Simmer and thicken : Bring the gravy to a simmer. Reduce heat to low. Continue to simmer for 5- 10 minutes . Stir until thickened.
5. Season and serve : Stir in ½ teaspoon salt and 1 teaspoon pepper. Taste and adjust. Serve hot!

Pro Tips for Epic Gravy

Want the secret to next level sawmill gravy ? The freshly ground pepper is key . I swear, it makes all the difference! Common mistake: burning the roux.

Keep the heat moderate. And here is an easy gravy recipe using the cast iron skillet gravy . make-ahead option? You can brown the sausage and make the roux ahead of time.

Store it in the fridge. Just add the milk and simmer when ready.

I remember the first time I tried making this. Oh my gosh, what a disaster! I burned the roux and the gravy was lumpy.

But you know what? I didn't give up. Now, I make homemade gravy recipe every Sunday. It is a crowd favorite.

Honestly, nothing beats white gravy with sausage on a warm biscuit. So, grab your ingredients, get in the kitchen, and let's make some country gravy recipe that would make grandma proud.

You'll feel the Southern comfort food magic in no time.

Recipe Notes for the Best Sawmill Gravy

Let's talk sawmill gravy . Seriously, who doesn't love a good biscuits and gravy combo? My Grandma used to make it every Sunday.

That warm, comforting aroma filled the house. Honestly, it's pure Southern comfort food in a bowl.

Plating Like a Pro and What to Serve It With

Presentation matters, even for something as rustic as sawmill gravy . Try spooning a generous amount over freshly baked biscuits. Garnish with a sprinkle of extra black pepper and a tiny sprig of parsley.

Pair it with crispy bacon or a side of scrambled eggs for the ultimate breakfast spread. A glass of sweet tea complements the savory flavors perfectly.

My go-to is pairing it with crusty bread , because why not!

Storage Know How

Got leftovers? No worries. Refrigerate the gravy in an airtight container for up to 3 days. For longer storage, freezing is an option.

Just let it cool completely before transferring it to a freezer safe bag or container. When reheating , gently warm it in a saucepan over low heat, stirring frequently.

If it's too thick, add a splash of milk to thin it out. Avoid high heat to prevent curdling. Honestly, I never have leftovers!

Remixing your Gravy

Want to shake things up? To make this gluten-free try using a gluten-free all-purpose flour blend. You can easily substitute the pork sausage with ground turkey sausage for a lighter version.

Swap out regular milk with unsweetened almond milk for a dietary adaptation - just know the richness might be slightly different.

Add sauteed mushrooms for a seasonal twist. Easy peasy!

Nutrition 101

Alright, let's be real sawmill gravy isn't exactly a health food. But, everything is okay in moderation, right? This recipe provides essential protein from the sausage and calcium from the milk.

The black pepper even has some antioxidant properties. But it is mainly to boost flavor! So, enjoy it as part of a balanced diet.

You can keep it simple with a homemade gravy recipe

So go ahead and give it a go. You won’t regret it! Remember, cooking is all about experimenting and having fun.

And nothing is more fun than making some creamy pepper gravy !

Frequently Asked Questions

What exactly is sawmill gravy, anyway? I've heard whispers of it, but what's the deal?

Sawmill gravy is a classic Southern gravy traditionally served over biscuits. It's made with sausage, flour, milk, and lots of black pepper that pepper is where the "sawmill" part comes in! Think of it as the ultimate comfort food hug, the kind your grandma used to make.

My sawmill gravy is lumpy! What did I do wrong, and how can I fix it?

Lumpy gravy is a common kitchen woe! The usual culprit is not whisking the milk into the roux (the flour and sausage fat mixture) thoroughly enough, or adding the milk too quickly. You can try whisking vigorously to break up the lumps.

If that doesn't work, strain the gravy through a fine mesh sieve to remove the lumps completely. Next time, add the milk very gradually, whisking constantly.

Can I make sawmill gravy ahead of time? I'm planning a big Southern style brunch.

You can definitely make sawmill gravy ahead of time, but keep in mind it might thicken as it cools. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to thin it out to the desired consistency and heat gently, stirring frequently, to prevent scorching.

Think of it like reheating a Sunday roast; low and slow is the way to go.

Is there a vegetarian version of sawmill gravy? I'm trying to cut back on meat.

While the traditional recipe relies on sausage, you can absolutely adapt it! Use vegetarian sausage crumbles or even sautéed mushrooms and onions as the base for your roux. You can also add a dash of smoked paprika to mimic that savory, meaty flavor.

It won't be exactly the same, but it can be a delicious and satisfying alternative that even a hardened carnivore would enjoy.

How much pepper should I use in sawmill gravy? I don't want it too spicy, but I know it's important.

The pepper is a key part of what makes sawmill gravy, sawmill gravy, so don't be shy! Start with 1 teaspoon of freshly ground black pepper for this recipe and then adjust to your taste. Remember you can always add more, but you can't take it out!

Taste it as it simmers and add pepper until you get that characteristic peppery kick.

Help! My sawmill gravy is too thick/thin. How can I adjust the consistency?

Don't worry, it happens to the best of us. If your sawmill gravy is too thick, simply whisk in a little more milk until it reaches your desired consistency. If it's too thin, continue simmering it over low heat, stirring occasionally, until it thickens up.

Just be patient, and remember, like a good cup of tea, a bit of steeping makes all the difference.