- 1 pound sausage
- 3 tablespoons sausage drippings
- 1/3 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1 teaspoon coarse black pepper (or adjust to your liking)
- Fry the sausage over medium heat in an iron skillet or any medium skillet. Using a metal spatula, chop the sausage into small pieces and turn it frequently as it’s frying. Remove from heat and transfer the sausage to a strainer placed over a bowl, allowing the sausage to drain. Transfer any drippings from the drained sausage back to the skillet if necessary to make 3 tablespoons of drippings. If you don’t have enough drippings, add a little bit of butter to the skillet.
- Return the skillet with the drippings back to medium heat. Allow the drippings to become hot again, and whisk in the flour. Continue whisking for about 4 to 5 minutes until the flour taste has had time to cook out of the mixture. It should become a golden brown roux.
- Continue whisking constantly while slowly adding the first cup of milk. Add the salt and pepper and continue whisking. As mixture begins to bubble, slowly add the second cup of milk. As mixture begins to thicken, slowly add the third cup of milk. Continue whisking until the mixture has thickened to a gravy consistency and remove from heat.
- Add the crumbled sausage and mix in. Allow gravy to rest for 2 to 3 minutes.
- Serve hot over homemade biscuits. I served this over my quick and easy drop biscuits.
This gravy is a medium thick gravy. If you prefer a thin gravy, just add a little more milk. I wouldn’t suggest adding less milk. Gravy will thicken after it’s made.
- Category: Breakfast
Keywords: food,recipes,breakfast,gravy,sawmill gravy,sausage gravy,breakfast gravy,sausage,