Sawmill Gravy
Classic Southern white gravy made with breakfast sausage, butter, and milk thickened into a rich, peppery sauce. The key technique is cooking the roux slowly at medium heat and tempering the milk to prevent scorching. Perfect for covering biscuits, toast, or hash browns for a hearty breakfast.
Equipment
- 10inch Cast Iron Skillet
- Spatula
- Whisk
- Measuring spoons
- Measuring Cup
Ingredients
- 4 oz Breakfast Sausage crumbled
- 4 tablespoon Butter grass-fed, salted
- 4 tablespoon All Purpose Flour
- 3 cups Whole Milk
- 1 ½ teaspoon Kosher Salt Morton brand
- ½ teaspoon Black Pepper ground
Instructions
- Heat a 10-inch cast iron skillet over medium heat.
- Add breakfast sausage to the skillet.
- If using patties, sear both sides then break into crumbles.
- Cook the sausage until fully cooked and browned.
- Add the butter and let the moisture sizzle off.
- Add the flour and stir slowly for 4 minutes to cook the roux.
- Add all the milk at once and whisk quickly to combine the roux and milk.
- Add salt and pepper.
- Continue stirring until the gravy starts to bubble and simmer.
- Let it simmer for 5 minutes, stirring occasionally, until thickened.
- Remove from heat.
- Serve in the skillet or transfer to a stoneware dish to hold heat on the table.
Notes
The most common mistake is cooking this gravy too hot—medium heat is essential to prevent scorching the milk and ensuring smooth texture. The roux needs a full 4 minutes to cook out the raw flour taste before adding liquid. If the gravy gets too thick as it cools, thin it with a splash of milk while reheating gently on the stovetop. This gravy doesn't freeze particularly well due to the milk base, but it will hold in the refrigerator for 3-4 days. For a spicier version, use hot breakfast sausage or add a pinch of cayenne. Cast iron retains heat beautifully and can go straight to the table for serving.
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