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:
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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!