Kickin Country Sawmill Gravy Just Like Grandma Used to Make
Kickin' Country Sawmill Gravy: Just Like Grandma Used to Make!
Ever had that craving for something so comforting, it feels like a hug? Well, I've got just the thing. It's all about the sawmill gravy recipe , y'all! My grandma always made the best sawmill gravy , and I'm gonna share her secrets (almost all of them, anyway).
It’s creamy, peppery, and oh-so-satisfying.
What IS Sawmill Gravy , Anyway?
This creamy gravy recipe is a Southern US staple. It's traditionally served smothered over fluffy biscuits and gravy . Originating in the Southern United States, this soul warming concoction has been a breakfast table favorite for generations.
Ground sausage meets a simple roux, thickened with milk and spiked with plenty of black pepper. This easy sawmill gravy recipe is a culinary hug.
This is an easy recipe; even a beginner can nail it. It takes about 20 minutes total. It will make about 4 servings. Sharing breakfast gravy is caring!
Why You'll Love This Southern Gravy Recipe
First off, it’s pure comfort food. This southern gravy recipe is packed with protein, thanks to the sausage. Perfect for a lazy weekend brunch, or any time you need a little taste of home.
What makes this pepper gravy special is that it's simple but bold. The combination of the savory sausage and the peppery kick is simply divine.
It's a classic, trust me! It's also the perfect gravy for biscuits .
Right then, let's get to the ingredients.
Right then, let’s get this sawmill gravy recipe on the go! Proper Southern comfort is coming up.
Ingredients & Equipment
Honestly, this sawmill gravy recipe is so easy, it practically makes itself. We just need a few bits and bobs. Let's round 'em up, shall we?
Main Ingredients
Here's what you'll need for a smashing batch of creamy gravy recipe :
- 1 pound ( 454g ) ground pork sausage. Aim for breakfast sausage if you can, it gives the best flavour.
- 1/4 cup ( 30g ) all-purpose flour. This thickens everything up nicely.
- 3 cups ( 720ml ) whole milk. Or 2% if you fancy being a bit lighter.
- 1 teaspoon ( 5ml ) kosher salt. Adjust to your liking, of course.
- 2-3 teaspoons ( 10-15ml ) freshly ground black pepper. Don’t be shy with the pepper! Trust me.
The key here is the sausage. Good quality sausage equals good quality breakfast gravy . Try to avoid the really cheap stuff. You know, the kind that's mostly water and gristle.
Seasoning Notes
Black pepper is the star. Don’t skip on it. It's what makes it pepper gravy . A pinch of cayenne pepper can add a bit of warmth.
You could add a dash of hot sauce too.
Equipment Needed
You don't need much kit for this easy sawmill gravy recipe .
- A large skillet. Cast iron is great, but anything will do.
- A whisk. Essential for lump free gravy for biscuits .
- Measuring cups and spoons.
If you don’t have a whisk, a fork will do in a pinch, just be ready for a bit of extra stirring.
I remember once, I tried making this at my mate's place. He only had a tiny frying pan! It was a disaster.
Gravy everywhere. Lesson learned: use the right sized pan! Oh my gosh, I was cleaning for an hour.
This southern gravy recipe is a treat. Grab your ingredients and let's make some delicious country gravy recipe . It's so rewarding and tastes amazing over biscuits and gravy.
Right then, let's get this show on the road! Time to make Kickin' Country Sawmill Gravy (Just Like Grandma Used to Make!) Honestly, this sawmill gravy recipe is pure comfort.
This creamy gravy recipe is the culinary equivalent of a warm hug. We're aiming for easy and delicious results. You'll feel like a proper Southern cook, even if your accent ain't Southern!
Prep Steps for Killer Sawmill Gravy
Essential mise en place is key, right? Gather your 1 pound ground pork sausage , 1/4 cup flour , 3 cups milk , 1 teaspoon salt , and 2-3 teaspoons black pepper .
It's gonna be amazing! This southern gravy recipe will knock your socks off.
For time saving, pre-measure your spices. Also, have your milk ready to pour. Safety wise, just be careful around the hot skillet.
You know, common sense stuff! This easy sawmill gravy recipe is so easy.
step-by-step Process
- Brown the sausage in a large skillet over medium heat. Drain off most of the grease, leaving a bit for flavor.
- Sprinkle the flour evenly over the sausage. Cook for 1- 2 minutes , stirring constantly.
- Gradually whisk in the milk. Do it slowly to avoid lumps!
- Simmer until thick, stirring frequently. This takes about 5- 10 minutes . It should coat a spoon.
- Stir in salt and black pepper. Taste and adjust. Don't be shy with the pepper!
Visual cue: The gravy should be thick enough to coat the back of a spoon. You'll see! Temperature's not super critical here. Just keep it at a gentle simmer.
Pro Tips for Amazing Breakfast Gravy
Want that expert touch? Freshly ground pepper is KEY. Don't use the pre-ground stuff. It's just not the same! I always use breakfast sausage.
It gives it that extra flavor that makes the sawmill gravy so good!
Common mistake: Burning the roux. Keep the heat low. Stir constantly. If you burn it, start over! The sausage gravy is worth it.
make-ahead option? Sort of. You can brown the sausage ahead of time. Store it in the fridge. Then, finish the gravy when you're ready.
I honestly think it's best fresh, but hey, life happens! This country gravy recipe is a classic. Enjoy it!
Recipe Notes for Kickin' Country Sawmill Gravy
Honestly, sometimes it's the simple things that are the best. This sawmill gravy recipe is pure comfort food! Let's dive into some helpful hints to make yours amazing.
Serving Suggestions: Get Your Gravy On!
Forget fancy, let's talk real! This creamy breakfast gravy is screaming to be served over warm, fluffy biscuits and gravy .
Picture this: golden brown biscuits, smothered in this delicious southern gravy recipe . Oh my gosh! You can also get creative.
Why not try plating it alongside crispy fried chicken or a pile of creamy mashed potatoes? Seriously, try it. For a drink? Sweet tea.
What else? Presentation is key, a sprinkle of extra pepper makes all the difference.
Storage Tips: Keep That Gravy Fresh!
Got leftovers? Lucky you! This sausage gravy can be stored in the fridge for up to 3 days. Just make sure it's in an airtight container.
Freezing isn't ideal, the texture changes. Honestly, it's best fresh. Reheating is easy! Just gently warm it on the stovetop over low heat, stirring often.
If it gets too thick, add a splash of milk.
Variations: Remix Your Gravy!
Want to spice things up? Add a pinch of cayenne pepper for a pepper gravy with a kick. Feeling healthy ish? Use ground turkey sausage instead of pork. It's still delicious!
For a dietary adaptation, try using unsweetened almond milk and plant based sausage crumbles for a vegetarian version. It might not thicken quite the same, but it'll still be a tasty creamy gravy recipe .
Nutrition Basics: Fuel Your Day!
Okay, let's be real. This isn't a health food. But it is soul food! One serving of this easy sawmill gravy recipe is roughly 350 calories.
It's packed with protein from the sausage. It has a decent amount of fat, too. Remember that estimates vary. This gravy will give you energy to tackle the day! I found online, nearly 70% of Americans enjoy gravy on a regular basis.
So, there you have it! All the tips and tricks you need to make a killer batch of sawmill gravy .
Don't be afraid to experiment, have fun, and make it your own! I know you can do it. Get in the kitchen and make some magic!
Frequently Asked Questions
What exactly is sawmill gravy, and why is it called that?
Sawmill gravy is a creamy, peppery gravy traditionally made with pork sausage and milk, a true Southern staple! The name supposedly comes from the Appalachian region, where lumber mill workers needed hearty, inexpensive meals.
This gravy, made with simple ingredients, fit the bill perfectly, and it's been a breakfast (or anytime!) favourite ever since. Think of it as the working man's béchamel sauce but with sausage!
How do I prevent lumps when making sawmill gravy? It always seems to happen to me!
Lumps are the bane of any gravy maker's existence! The key is to create a smooth roux. Make sure to whisk the flour into the sausage grease thoroughly and cook it for a minute or two before adding the milk. Then, gradually add the milk while whisking constantly.
Starting with a small amount of milk and whisking until smooth before adding the rest helps even more. Low and slow is the motto - don't rush things and keep that whisk moving like you're conducting an orchestra!
Can I make sawmill gravy ahead of time, and how should I store it?
You can definitely make sawmill gravy in advance! Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to loosen it up, as it will thicken as it cools.
Heat it gently over low heat, stirring frequently, until warmed through. Don't boil it unless you want it to split - we're going for creamy goodness, not a science experiment gone wrong!
I want to try a healthier version. Can I make a lighter sawmill gravy?
Absolutely! You can reduce the fat content by using leaner ground pork sausage or even ground turkey sausage. Swap out whole milk for 2% or even skim milk, but keep in mind the gravy will be less rich and creamy. Another option is to reduce the amount of sausage slightly.
Remember that the sausage adds the most flavour, so be careful not to sacrifice too much taste for the sake of calories. A pinch of extra pepper can help compensate!
What are some good variations on this classic sawmill gravy recipe?
The beauty of sawmill gravy is that it's a blank canvas for flavour! For a spicier kick, add a pinch of cayenne pepper or a dash of your favourite hot sauce. Some folks like to add a little bit of crumbled bacon for an extra smoky flavour.
If you're feeling adventurous, try using different types of sausage, like Italian sausage (without the casing) for a unique twist. You could even add some sautéed mushrooms for an earthy note. The possibilities are endless experiment and find your perfect gravy groove!
Can I freeze leftover sawmill gravy?
While you can freeze sawmill gravy, the texture may change upon thawing. The milk solids can sometimes separate, resulting in a slightly grainy consistency. If you do freeze it, thaw it slowly in the refrigerator overnight.
When reheating, whisk vigorously and add a splash of milk or cream to help bring it back together. It's generally best enjoyed fresh, but freezing is an option if you have leftovers you don't want to waste!
Kickin Country Sawmill Gravy Just Like Grandma U
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 25g |
| Fiber | 0g |
