Gravy - Sawmill Gravy
Posted: 17 Jan 2020, 05:28
⅓ Cup All Purpose Flour
4 Cups Whole milk
Salt and Pepper to taste
Cook the sausage in a 9-10” skillet over medium heat on the stove top. Break the meat up into small pieces as you cook it. After the sausage is done, pour off the grease leaving just a small amount in the pan. It’s fine to leave the sausage in the pan if you are going to use it in your gravy. Add the flour by sprinkling it over the top of the sausage. Cook the flour over medium heat for 1-2 minutes with the sausage in the dry pan. Add the milk all at once and use your wooden spoon to scrape the bits of meat and stuck on pieces from the bottom of the pan. Stir continuously, scraping the sides and bottom of the pan while stirring. Continue this until the gravy is as thick as you like it. The longer it cooks the thicker it will get. It will get slightly thicker once you remove it from the burner. If the gravy starts to boil and spatter, turn the heat down and keep stirring.