Prep
5 min
Cook
10 min
Total
15 min
Servings
16

Method

  1. In a large skillet or heavy-bottomed pot over medium-high heat, add the sausage. Use a spatula to cook and stir, breaking apart the sausage until it is cooked and starting to crisp. This should take about 5 to 7 minutes.

  2. Add the butter, onion powder, and garlic powder to the skillet. Stir until the butter has melted.

  3. Sprinkle the flour over the sausage and butter mixture. Stir until everything is well combined. Reduce the heat slightly and continue cooking until the mixture thickens, which should take about 1 to 2 minutes.

  4. Pour in the chicken stock, making sure to scrape up any browned bits from the bottom of the pan. Let the mixture simmer until the stock is absorbed and the mixture thickens further, which should take about 1 to 2 minutes.

  5. Stir in the milk until the gravy is hot and bubbly.

  6. Season the gravy to taste with salt and freshly cracked pepper. If the gravy becomes too thick, you can thin it out by adding more milk.

About this recipe

Are you ready to dive into the delicious world of Southern cuisine? One dish that perfectly captures the heart and soul of the South is the classic Southern-style sawmill sausage gravy. This mouthwatering gravy is rich, creamy, and full of flavor, making it the perfect accompaniment to biscuits, fried chicken, or even mashed potatoes. In this article, we will explore the origins of this iconic dish and delve into the secrets of making the best sawmill sausage gravy you've ever tasted.

The Origins of Sawmill Sausage Gravy

Before we jump into the recipe, let's take a moment to appreciate the history behind this beloved Southern dish. The term "sawmill gravy" comes from its humble beginnings in the sawmill camps of the South. In these camps, hardworking lumberjacks needed hearty meals to keep them fueled throughout the day. They would take simple ingredients like flour, milk, and sausage to create a thick and satisfying gravy that would stick to their ribs.

The Secret to a Perfect Sawmill Sausage Gravy

Now that we understand the origins, let's uncover the secret to making a perfect sawmill sausage gravy. The key lies in the roux, a mixture of fat and flour that forms the base of the gravy. In this case, we use the flavorful drippings from the cooked sausage as the fat. This not only adds a depth of flavor but also creates a velvety texture that coats every bite. The flour is then added to thicken the gravy, creating that rich and creamy consistency we all love.

Cooking Tips for the Best Gravy

Creating a delicious sawmill sausage gravy requires a few cooking tips to ensure success. Firstly, make sure to cook the sausage until it is nicely browned, as this will enhance the flavor of the gravy. Secondly, gradually add the milk to the roux while whisking continuously to prevent any lumps from forming. Lastly, season the gravy with salt, pepper, and any additional herbs or spices of your choice to elevate the flavor profile.

Pairing Suggestions

Sawmill sausage gravy is incredibly versatile and can be paired with a variety of dishes. One classic combination is serving it over freshly baked biscuits for a true Southern breakfast experience. The flaky biscuits soak up the creamy gravy, creating a match made in heaven. Additionally, you can also pour the gravy over fried chicken, creating a deliciously indulgent comfort food dish. If you're feeling adventurous, try serving it over mashed potatoes or as a dipping sauce for French fries.

Conclusion

Southern-style sawmill sausage gravy is a dish that embodies the heart and soul of Southern comfort food. Its rich and creamy texture, combined with the savory flavors of sausage, creates a truly irresistible combination. Whether you're enjoying it for breakfast, lunch, or dinner, this classic Southern dish is sure to satisfy your taste buds and warm your soul.

Frequently asked questions

. Can I use a different type of meat instead of sausage?

Absolutely! While sausage is the traditional choice for sawmill gravy, you can experiment with other meats such as bacon or ham to create your own unique twist.

. Can I make sawmill sausage gravy using a plant-based alternative?

Yes, you can! There are many plant-based sausages available in the market that can be used as a substitute. Simply cook the plant-based sausage according to the package instructions and proceed with the recipe as usual.

. Can I freeze sawmill sausage gravy?

Yes, you can freeze sawmill sausage gravy. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and gently warm it on the stovetop, stirring occasionally.

. Can I use almond milk or other non-dairy milk alternatives?

Yes, you can use almond milk or other non-dairy milk alternatives in place of regular milk. Just keep in mind that the flavor and texture may differ slightly from the traditional version.

. Is it necessary to use a cast-iron skillet?

No, it is not necessary to use a cast-iron skillet. Any heavy-bottomed skillet or saucepan will work well for making sawmill sausage gravy.

. Can I make the gravy ahead of time?

Yes, you can make the gravy ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop, adding a splash of milk if needed, until heated through.

. Can I use self-rising flour instead of all-purpose flour?

It is best to use all-purpose flour for sawmill sausage gravy. Self-rising flour contains leavening agents that may affect the texture of the gravy.

. Can I add vegetables to the gravy?

Absolutely! Feel free to add sautéed onions, bell peppers, or any other vegetables of your choice to the gravy for added flavor and texture.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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