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Okay, I am not a Southerner but this sausage in sawmill gravy is one of my favorite foods ever! I grew up in Connecticut with New England baked beans and pot roast. I was a little hesitant when my husband first suggested sausage in sawmill gravy but I had lots of fresh ground sausage that we had bought at a local farm and thought, why not? Especially since HE was going to make it! I’m not one to turn down the opportunity to NOT cook dinner! We have made it dozens of times in the last couple of years and it is easy to make and a traditional southern recipe.
How to make sausage gravy
Sausage in sawmill gravy is nothing more than cooked ground sausage in a milk based gravy. You can serve this over biscuits or bread, depending on what you have handy. The recipe is amazingly easy and comes from the Alton Brown cookbook “Good Eats…The Early Years” which I HIGHLY recommend if you are interested in learning why things work the way they do in the kitchen. Tons of good kitchen science explained in it!
The one thing I must stress is to not drain ALL the grease off the sausage after cooking it and don’t rinse the sausage either. The fat and spices really give this sausage in sawmill gravy tons of wonderful flavor!
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More Sausage Recipes to Try
I love the sausage I get from my local farmer and have made several delicious sausage recipes that you might want to try. Here are just a few:
- Black Beans and Rice with Sausage Recipe
- Sausage, Corn and Potato Chowder Recipe
- Sausage Cheese Biscuits Recipe with Jalapenos
- Easy Kale Recipe: Sausage and Kale Saute with Brown Rice
Sausage in Sawmill Gravy
Sausage in sawmill gravy is a traditional southern recipe that is easy to make . If you are looking for quick sausage recipes, give this one a try!
- 1 pound ground sausage
- 1 and 1/4 ounces flour
- 2 cups whole milk
- salt to taste
- In a cast iron pan, brown sausage over medium heat. Remove from pan leaving about 2 tablespoons of fat in the pan along with whatever stuck on bits are on the bottom.
- Whisk the four into the fat in the skillet and cook over med heat for about 3 minutes.
- Remove from heat and add in milk slowly, whisking til smooth.
- Return to heat and whisk occasionally while the gravy simmers and thickens (2 to 3 minutes)
- Put the sausage back in and add salt and pepper to taste.
- Serve over toast or biscuits.
Amount Per Serving: Calories: 433Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 81mgSodium: 1136mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 18g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.