Southern Sawmill Gravy and Biscuits

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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 bulk breakfast sausage

- 5 tablespoons flour

- 2 cups milk (whole milk preferred)

- Salt, to taste

- Black pepper, to taste

- The Spice (you can find that recipe on this blog too) or your favorite spice blend

 

**Instructions:**

 1. In a cast iron skillet or heavy skillet, cook the breakfast sausage over medium heat until browned. If using an electric skillet, that works well too.

  2. Once the sausage is cooked, remove it from the skillet and place it in a bowl. Set aside. Pour off all but about 3 tablespoons of the fat from the skillet. If the sausage is lean and doesn’t render much fat, add a little butter to the pan.

 3. Gradually whisk in the flour into the remaining fat, aiming for a consistency similar to creamy peanut butter. If you only need 3-4 tablespoons of flour to achieve this, that’s perfectly fine. Cook over low heat for about 5 minutes to eliminate any raw flour taste. This mixture is called a "roux" and is ready when it turns a light brown color.

 4. Slowly whisk in the milk. It may become lumpy at first, but continue whisking as it heats, and it will smooth out.

 5. Return the skillet to medium-high heat, stirring occasionally as the gravy comes to a simmer and thickens. Be sure to scrape up any flavorful bits stuck to the bottom of the pan.

 6. Season the gravy with a pinch of salt, black pepper, and your favorite spice blend to taste. Then, return the cooked sausage to the pan and mix it into the gravy.

 7. Serve this delicious sawmill gravy over your favorite biscuits. For a quick option, consider using Bisquick or Pillsbury Grands Biscuits for an easy and satisfying meal. Enjoy

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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