![]() Season to taste with salt and additional pepper, if desired. Melt butter in same skillet over low heat. Once the mixture has thickened, return the sausage to the pan and simmer until the sausage is heated through and the flavors have melded, 2 to 3 minutes. 13 cup all-purpose flour 3 14 cups milk 12 teaspoon salt 34 teaspoon black pepper 18 teaspoon dried Italian seasoning (optional) directions Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink. ![]() Season with salt and bring to a simmer, stirring constantly to prevent the roux from sticking to the bottom of the pan. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Yield: 4 hearty servings Category: Gravy, Sauces Method: Stovetop Cuisine: Southern Pin Ingredients 1/2 lb (8 oz/227 g) ground sausage 1 oz (28 g or approx. Reduce the heat to medium and add the remaining oil, followed by the flour, and cook, stirring constantly, until lightened in color, 2 to 3 minutes.Īdd the half and half, hot sauce, black pepper and Worcestershire. When the oil is hot, add the sausage and cook, breaking it up into bite-sized pieces, until browned. Today we are whipping up a Southern breakfastrecipe favorite It's biscuits and the famous Sawmill Gravy This country staple comes bulked up with pork br. Heat a cast iron skillet over medium-high heat. It's cheap and easy to make and excellent with homemade biscuits. We like to use Texas Pete hot sauce in this recipe.Ģ teaspoons ground black pepper, plus more to tasteīuttermilk biscuits, for serving Instructions Sawmill gravy (sausage gravy) is a breakfast staple in Southern kitchens. Adjust the black pepper to your liking, but we think it should be the second-most pronounced flavor, behind the sausage, of course. You keep the drippings, add hot water, salt and pepper, and stir till the grease and water blend. We like the richness of half and half over the more traditional milk, and the added fat will keep the gravy from separating when hot. True Sawmill (or Red-eye) Gravy is made after cooking ham. When you think biscuits and gravy, a good sausage gravy separates the winners from the losers.
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