For a thinner gravy, simmer is less time. How thick do you want your gravy?įor a thicker gravy, simmer it longer. The milk gets added slowly, stirring as it goes in, and you’ll watch the thickening magic happen right before your very eyes.įinally, you have a decision to make. Then, we add milk to our flour and sausage mixture. Just don’t go too crazy, you need some fat in there!) But, if your sausage is REALLY fatty, you can feel free to drain a little. (All the fat you need is there from the sausage. If you start with a good breakfast sausage, everything else falls into place.Īfter browning your sausage you add a bit of flour as a thickener for your gravy. To make sausage gravy you MUST start with a good breakfast sausage. Fat, thickener, and liquid come together to create a smooth and creamy accessory that is perfect for so many meals. Making gravy is a fairly simple kitchen task.
Sawmill gravy recipe how to#
How To Make Perfect Sausage Gravy Every Time (As a side note, early sausage gravy was probably made with water, not milk, so it was a VERY cheap meal.) It’s hard to tell exactly when people started putting sausage gravy (also called sawmill gravy) on their biscuits, but it was a combination that made sense, since the ingredients were readily available and inexpensive. This breakfast combo melds together an American adaptation on a French roux-based white sauce with a quick-bread that has been a staple in American kitchens since those kitchens were open-air fire pits. You’ll find biscuits and gravy on any good Southern breakfast menu. Each year for Christmas brunch the family depends on my grandma to show up with a big slow-cooker full of her thick sausage gravy and mounds of warm, buttery biscuits. This is one of my FAVORITE comfort food breakfasts.Ĭreamy gravy ladled over steaming, crumbly biscuits always make me nostalgic.
Nothing says comfort like waking up to a warm plate of Southern-style Buttermilk Biscuits and Sausage Gravy for breakfast!
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