Delicious milk-based sausage gravy, sometimes called sawmill gravy, is a southern favorite. Serve this delectable goodness over some hot homemade buttermilk biscuits for a little piece of heaven.
Homemade Southern Sausage Gravy
Southern biscuits and sausage gravy - talk about some good ole comfort food. I've made my gravy this way for as long as I've been cooking, but it's not like there's really much of a secret to it really. To be honest, I'm guessing just about all of us southerners make it pretty much the same way.
Today's breakfast sausage is far leaner than it used to be and doesn't create a lot of pan drippings, so I do add in additional butter, bacon fat, or even a combination of the two. I really think that it adds a wonderful richness to the flavor of the gravy.
The milk will depend on the consistency that you want for your gravy. Start whisking in about 2 cups, then add additional milk as needed to reach the consistency that you prefer. I like to use part half and half for the milk when I have enough in the fridge. By the way, many folks enjoy this gravy on it's own and sausage patties or links on the side. Nothing wrong with that!
This is referred to around the south as "sawmill gravy" though, that's actually a misnomer. Classic sawmill gravy was made from cornmeal, not flour, believe it or not, but somehow along the way flour was substituted and the name sawmill gravy stuck.
A plate of soft scrambled eggs and a side of creamy grits would sure round that meal out pretty good if you ask me. I don't care who ya are, that is some good eatin' y'all!
Pick up my homemade buttermilk biscuit recipe here, or browse all my biscuits here, including the fabulously easy old fashioned, flour hoe cake skillet bread. Now... let's go make some good ole, homemade southern biscuits and sausage gravy.
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