Southern Sawmill Gravy and Biscuits

Something Good from Down South

Having grown up in the North, I was never exposed to the wonderful delights of Southern cooking. For me, "grits" meant various grades of sandpaper, and "greens" referred to the colors found in the park. However, my culinary world was about to change with a delightful awakening.

My kids' grandparents were from Tennessee, and over the years, they introduced me to the joys of good old down-home Southern cooking. The mere mention of hog jowls, pig knuckles, greens, and grits now elicits a respectful and heartfelt, "Them's good eats." Indeed, Southern cooking boasts incredibly tasty dishes, and I've learned quite a few recipes from these wonderful folks.

Sunday mornings are known for "Dad's Big Breakfasts," as my kids endearingly call them. On these occasions, I lay out a feast "fit for a king," and everyone eagerly looks forward to these meals. Even when I decide to take them out for breakfast instead, they try to make me feel guilty for not cooking, saying, "Why do we have to go out to eat?!" Well, you can't win 'em all.

Now, allow me to share my recipe for Southern Sawmill Gravy and Biscuits that I think you'll thoroughly enjoy. It requires just a few simple ingredients, and trust me, the taste is absolutely awesome.

Ingredients:

  • 1 pound of bulk breakfast sausage (available from your butcher)
  • 5 tablespoons of flour
  • 2 cups of milk (any kind will do, but whole milk is preferred)
  • Salt
  • Black Pepper
  • The Spice (you can find that recipe on this blog too)

How To Make It:

  1. Cook the sausage in a cast iron skillet or any heavy skillet you have available. An electric skillet works great too if you have one.
  2. Once cooked, remove the sausage from the pan and place it in a bowl, setting it aside for now. Pour off all but about 3 tablespoons of fat from the skillet. (Just eyeball it the best you can.) If your sausage is lean and doesn't render off much fat, you may need to add a little butter to the pan.
  3. Whisk the flour into the fat gradually, getting it to the consistency of creamy peanut butter. If 3-4 tablespoons of flour are all you need to achieve the right consistency, that's perfectly fine. (We don't want to make wall spackle here.) Cook over low heat for 5 minutes to remove any floury taste. This is called a "roux," and it's done when it turns a light brown color.
  4. Now, gradually whisk in the milk. It may get a little lumpy, but as it heats up and you continue whisking, it will smooth out.
  5. Return the skillet to medium-high heat and stir occasionally as the gravy comes to a simmer and thickens. (Flavor note: Scrape up any yummy bits stuck to the bottom of the pan; that's where the flavor is.)
  6. Add a pinch of salt, black pepper, and the spice to your taste. Then, put the sausage back into the pan and mix it in with the gravy.
  7. Serve this delicious gravy over your favorite biscuits. I like to use Bisquick for its simplicity. Want it even easier? Use Pillsbury Grands Biscuits.

As you can see, just a few well-used ingredients can go a long way. This recipe can be whipped up in no time at all and kept warm while you prepare your "big breakfasts." So go ahead and enjoy this flavorful Southern treat!

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