Sawmill Gravy Recipe

Sausage: Crumbled sausage adds a rich, savory flavor to the gravy and provides a hearty texture.

All-purpose flour: This is used to thicken the gravy, giving it a smooth and creamy consistency.

Milk: Milk is the base liquid for the gravy, creating a rich and creamy sauce.

Salt: Enhances the overall flavor of the gravy.

Freshly ground black pepper: Adds a bit of spice and depth to the gravy.

When cooking the sausage, make sure to break it up into small, even pieces to ensure it cooks evenly and browns nicely. This will help create a more uniform gravy texture. Additionally, when adding the flour, make sure to cook it for the full 1-2 minutes to eliminate any raw flour taste and to develop a rich, nutty flavor. Gradually whisking in the milk is crucial to avoid lumps and achieve a smooth consistency.

• crumbled sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavor of sausage.

• crumbled sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to use less of it compared to flour.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is ideal for those with gluten sensitivities and can be used in the same quantity as all-purpose flour.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to achieve a similar consistency.

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and creaminess, making it a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness to the gravy.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, so use sparingly.

• Allow the sawmill gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. For best results, use a container that is just the right size to minimize air space, which can cause the gravy to spoil faster.

• If you plan to use the gravy within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, freezing is an excellent option. Pour the gravy into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top to allow for expansion as it freezes.

• Label the container or bag with the date so you can keep track of its freshness. Frozen sawmill gravy can last up to 2-3 months.

• When ready to use, thaw the gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the gravy gently on the stovetop over low heat, stirring frequently. If the gravy is too thick after reheating, add a splash of milk to reach the desired consistency.

• If reheating in the microwave, do so in short intervals, stirring in between to ensure even heating and to prevent the gravy from becoming lumpy.

• Always taste the reheated gravy and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of freshly ground black pepper can revive the flavors after storage.

• Stovetop Method: Place the leftover sawmill gravy in a skillet over medium-low heat. Add a splash of milk or cream to help loosen the gravy. Stir frequently until heated through, ensuring it doesn't stick to the bottom of the pan.

• Microwave Method: Transfer the gravy to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 30-second intervals, stirring in between, until the gravy is hot. Add a bit of milk if it appears too thick.

• Oven Method: Preheat your oven to 350°F (175°C). Place the gravy in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, stirring halfway through. If the gravy is too thick, stir in a little milk or broth.

• Slow Cooker Method: Pour the gravy into a slow cooker. Set it on low heat and cover. Stir occasionally until the gravy is warmed through. This method is great for keeping the gravy warm over an extended period, perfect for a brunch or gathering.

• Double Boiler Method: Fill the bottom pot of a double boiler with water and bring it to a simmer. Place the gravy in the top pot and stir occasionally until heated through. This gentle method prevents the gravy from scorching and keeps it smooth.

• Skillet: A flat-bottomed pan used for cooking the sausage over medium heat until browned.

• Spatula: Useful for stirring and breaking up the sausage as it cooks.

• Measuring cup: Essential for accurately measuring the milk.

• Measuring spoons: Needed for measuring the flour.

• Whisk: Ideal for gradually whisking in the milk and stirring constantly to avoid lumps.

• Wooden spoon: Handy for stirring the gravy as it thickens.

• Salt and pepper shakers: Convenient for seasoning the gravy to taste.

• Serving spoon: Useful for serving the hot gravy over biscuits.

• Biscuits: The perfect accompaniment to serve the sawmill gravy over.

Pre-cook sausage: Cook and crumble the sausage ahead of time. Store it in the fridge and reheat when needed.

Use pre-made biscuits: Save time by using store-bought biscuits instead of making them from scratch.

Measure ingredients in advance: Have your flour, milk, salt, and pepper pre-measured and ready to go.

One-pan method: Cook the gravy in the same skillet you used for the sausage to save on cleanup time.

Whisk constantly: Stir the gravy continuously to avoid lumps and speed up the thickening process.