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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Saw Mill gravy gets its name from the logging camps that sprang up in the early 1900s when the virgin pine forests of the south were being ravaged. This was a typical breafast - biscuits and sawmill or camp gravy. Ingredients:
1 lb bulk pork sausage (hot or mild) |
2 tbs flour (or more depending on how much you make) |
milk |
salt and pepper to taste |
Directions:
1. Fry sausage until cooked and crumble. Set aside.Reserve grease.
2. In same skille use equal amounts of flour and grease (roux) and cook, stirring constantly, until flour is browned to peanut butter color. You may hve todrain some of the grease, depending on how much gravy you are making. DO NOT BURN.
3. Add about 1 1/2 cups of milk to start and add milk until gravy is as thin as you like.
4. Add crumbled sausage
5. Salt and pepper to taste
6. Serve over split hot biscuits,
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