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.
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!