This Sausage And Sawmill Gravy Recipe is a hearty and flavorful gravy made with sausage, bacon, and flour. It is perfect for serving over biscuits or mashed potatoes.
SHAPE THE SAUSAGE INTO PATTIES, 1/2 INCH THICK.
COOK OVER MEDIUM HEATUNTIL DONE.
REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE.
DRAIN OFFTHE DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP.
RETURN DRIPPINGS TOSKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED.
ADD MILK AND SEASON WITHSALT AND PEPPER.
COOK UNTIL BUBBLY, STIRRING TO PREVENT LUMPS.
COOK,STIRRING, 1 MINUTE MORE.
CRUMBLE IN ONE OR TWO COOKED PATTIES.
Ingredients
Directions
SHAPE THE SAUSAGE INTO PATTIES, 1/2 INCH THICK.
COOK OVER MEDIUM HEATUNTIL DONE.
REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE.
DRAIN OFFTHE DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP.
RETURN DRIPPINGS TOSKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED.
ADD MILK AND SEASON WITHSALT AND PEPPER.
COOK UNTIL BUBBLY, STIRRING TO PREVENT LUMPS.
COOK,STIRRING, 1 MINUTE MORE.
CRUMBLE IN ONE OR TWO COOKED PATTIES.
