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Sawmill Gravy (Sausage) Recipe

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This recipe for Sawmill Gravy (Sausage), by , is from The Weaver Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Valeria Atchison

Category:
Category:

Ingredients:  
Ingredients:  
lb sausage
3 TBSP fat (from cooking sausage)
3 TBSP flour
1 to 1 c milk (light cream or half-and-half will work too)
Salt (to taste)
black pepper (to taste)

Directions:
Directions:
In an iron skillet over medium heat, cook the sausage, breaking up and stirring until no longer pink. Remove the sausage with a slotted spoon and set aside.

Leave 3 tablespoons of drippings in the skillet. If there aren't 3 tablespoons left, add some butter, shortening, or bacon drippings to make 3 tablespoons.

Place the skillet back over medium heat and sprinkle 3 tablespoons of flour over the drippings. Cook, stirring constantly until the roux is lightly browned.

Gradually add 1 cup of milk or light cream.

Taste and season with salt and pepper and keep stirring until the gravy has thickened. Add more milk or cream, as needed to reach the desired consistency.

Add the sausage to the gravy, if desired. Serve with biscuits.

 

 

 

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