Sawmill Gravy Recipe

Sausage: Provides the savory base and flavor for the gravy.

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

Milk: Adds richness and helps to create the gravy's creamy texture.

Salt: Enhances the overall flavor of the gravy.

Freshly ground black pepper: Adds a touch of heat and depth to the gravy.

When making sawmill gravy, it's crucial to cook the sausage thoroughly until it's well-browned and crumbled. This not only ensures that the meat is fully cooked but also allows the flour to absorb the rendered fat, creating a rich base for the gravy. Stirring constantly when adding the milk helps prevent lumps, resulting in a smooth, creamy texture. Adjust the seasoning with salt and freshly ground black pepper to enhance the overall flavor.

• 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 richness, making it a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for 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 more heat and a different flavor, so use it sparingly.

• Allow the sawmill gravy to cool to room temperature before storing. This prevents condensation and helps maintain the texture.
• Transfer the cooled gravy to an airtight container. For best results, use a container that fits the amount of gravy closely to minimize air exposure.
• Store the container in the refrigerator. The gravy will keep well for up to 3-4 days.
• To reheat, pour the gravy into a skillet over medium heat. Stir frequently to prevent sticking and ensure even heating. If the gravy is too thick, add a splash of milk to reach the desired consistency.
• For freezing, place the cooled gravy in a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top to allow for expansion.
• Label the container with the date to keep track of its freshness.
• Freeze the gravy for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight.
• Reheat the thawed gravy in a skillet over medium heat, stirring constantly. Add a bit of milk if needed to adjust the thickness.
• Avoid refreezing the gravy after it has been thawed to maintain its quality and safety.

• Stovetop Method:

  1. Place the leftover sawmill gravy in a saucepan over low to medium heat.
  2. Stir occasionally to prevent sticking and ensure even heating.
  3. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.
  4. Heat until the gravy is warmed through, usually about 5-7 minutes.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals, stirring each time, until the gravy is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the gravy in an oven-safe dish and cover with aluminum foil.
  3. Heat for 15-20 minutes, stirring halfway through.
  4. If the gravy is too thick, add a bit of milk or chicken broth and stir well before serving.

• Slow Cooker Method:

  1. Pour the leftover gravy into a slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally and add a splash of milk or chicken broth if needed.
  4. Heat for 1-2 hours or until the gravy is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the gravy in the top pot.
  3. Stir occasionally to ensure even heating.
  4. Heat until the gravy is hot, adding a bit of milk or chicken broth if it becomes too thick.

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

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

• Measuring cups: Essential for accurately measuring the flour and milk.

• Whisk: Helps to gradually incorporate the milk into the sausage and flour mixture, ensuring a smooth gravy.

• Salt shaker: Used to season the gravy with salt to taste.

• Pepper grinder: Provides freshly ground black pepper for seasoning.

• Serving spoon: Ideal for ladling the gravy over biscuits.

• Biscuits: The base over which the sawmill gravy is traditionally served.

Pre-cook the sausage: Cook and crumble the sausage ahead of time, then store it in the fridge. This way, you can quickly add it to the skillet when you're ready to make the gravy.

Measure ingredients beforehand: Have your flour, milk, salt, and pepper pre-measured and ready to go. This reduces prep time and helps you focus on cooking.

Use a whisk: A whisk helps to quickly and evenly incorporate the flour into the sausage and milk, speeding up the thickening process.

Make a larger batch: Double the recipe and freeze portions of the gravy. Reheat as needed for a quick meal.