Ingredients for Sawmill Gravy
- Bulk Pork Sausage
- 1/2 cup (1 stick) butter
- Plain Flour
- Whole Wheat Flour
- 2 cups half-and-half
- 1 cup evaporated milk
- Cavenders All Purpose Greek Seasoning
- Mrs. Dash Table Blend Seasoning
- Salt
- Fresh Ground Black Pepper
- Ground Cayenne Pepper
- Tiger Sauce
- Ground Cumin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sawmill Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sawmill Gravy
- Brown 1 lb sausage (or 1 lb ground meat of choice) in a large cast iron skillet over medium-high heat. Drain off excess grease.
- Set the cooked sausage aside.
- In the same skillet, melt 1/2 cup (1 stick) butter over medium heat.
- Whisk in 1/4 cup all-purpose flour until a smooth roux forms (about 1-2 minutes).
- Gradually whisk in 2 cups half-and-half and 1 cup evaporated milk, a little at a time, ensuring a smooth consistency. Continue whisking until the mixture thickens to the consistency of tomato soup (about 5-7 minutes).
- If your skillet is too small, transfer the mixture to a Dutch oven or large pot.
- Add the cooked sausage (or meat) and your desired seasonings (see variations below). Continue cooking over medium heat, stirring constantly with a wooden spoon, until the gravy is hot and bubbly (about 5 minutes).
- If the gravy is too thick, add additional milk, 1 tablespoon at a time, until desired consistency is reached.
- If the gravy is too thin, make a slurry by whisking 1-2 tablespoons of flour with 2-3 tablespoons of cold water or milk. Slowly whisk the slurry into the hot gravy until thickened.
- Season to taste with salt and pepper.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
79g
Carbs
2g
