Sawmill Gravy Recipe

Sausage drippings: The flavorful fat rendered from cooking sausage, essential for the base of the gravy.

All-purpose flour: Used to thicken the gravy, creating a smooth and creamy texture.

Milk: Adds richness and creaminess to the gravy, balancing the savory flavors.

Salt: Enhances the overall flavor of the gravy, making it more savory.

Black pepper: Adds a hint of spice and depth to the gravy, complementing the other ingredients.

When making sawmill gravy, ensure the sausage drippings are hot enough before adding the flour. This helps in creating a smooth roux without lumps. Gradually whisking in the milk is crucial to avoid clumping and achieve a creamy consistency. Stir constantly to prevent the gravy from sticking to the skillet and burning. Adjust the seasoning with salt and black pepper at the end to suit your taste.

• sausage drippings - Substitute with bacon fat: Bacon fat provides a similar rich, smoky flavor that complements the gravy well.

• sausage drippings - Substitute with butter: Butter offers a creamy texture and rich taste, though it lacks the meaty flavor of sausage drippings.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the gravy effectively, but use half the amount as it has stronger thickening power.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 ratio of gluten-free flour to maintain the same consistency.

• milk - Substitute with heavy cream: Heavy cream will make the gravy richer and creamier, though it will also be thicker.

• milk - Substitute with unsweetened almond milk: For a dairy-free option, unsweetened almond milk provides a similar consistency without altering the flavor too much.

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

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma and appearance.

• Allow the sawmill gravy to cool to room temperature before storing. This prevents condensation, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers work as well.

• Label the container with the date of preparation. This helps you keep track of freshness and ensures you use the gravy within a safe timeframe.

• Store the container in the refrigerator. The sawmill gravy will keep well for up to 3-4 days when properly refrigerated.

• For longer storage, consider freezing the gravy. Pour the cooled gravy into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container or bag to allow for expansion as the gravy freezes.

• Label the freezer container with the date. Frozen sawmill gravy can be stored for up to 2-3 months without significant loss of quality.

• When ready to use, thaw the gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the gravy gently on the stovetop over low heat. Stir frequently to maintain a smooth consistency and prevent scorching. If the gravy is too thick after reheating, add a splash of milk to reach the desired consistency.

• Taste and adjust the seasoning with salt and black pepper as needed after reheating. The flavors may mellow during storage, so a little extra seasoning can help revive the dish.

• Stovetop Method:

  1. Pour the sawmill gravy into a saucepan.
  2. Heat over medium-low heat, stirring frequently to prevent sticking.
  3. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.
  4. Continue to stir until the gravy is heated through and smooth.

• Microwave Method:

  1. Transfer the sawmill 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. If needed, add a small amount of milk or chicken broth to adjust the consistency.
  5. Continue heating in 30-second intervals, stirring each time, until the gravy is hot and smooth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the sawmill gravy into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent a skin from forming on top.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, stir in a bit of milk or chicken broth to reach the desired consistency.

• Slow Cooker Method:

  1. Transfer the sawmill gravy to a slow cooker.
  2. Set the slow cooker to the low setting.
  3. Stir occasionally, adding a splash of milk or chicken broth if the gravy thickens too much.
  4. Heat for about 1-2 hours, or until the gravy is hot and smooth.

• Skillet: A flat-bottomed pan used for cooking the sausage drippings and making the gravy.

• Whisk: A utensil used to blend ingredients smoothly and incorporate air into the mixture.

• Measuring cups: Tools used to measure the exact amount of milk and flour needed for the recipe.

• Spatula: A tool used to stir and scrape the sides of the skillet to ensure even cooking.

• Stove: The heat source used to cook the gravy.

• Measuring spoons: Tools used to measure small quantities of salt and pepper for seasoning.

• Serving spoon: A large spoon used to serve the finished gravy.

Prepare ingredients in advance: Measure out flour, milk, salt, and pepper before starting to cook.

Use pre-cooked sausage: Save time by using pre-cooked sausage and its drippings.

Heat milk beforehand: Warm the milk slightly to reduce the time it takes to thicken the gravy.

Whisk constantly: Prevent lumps by whisking the flour and milk mixture continuously.

Season at the end: Add salt and pepper after the gravy has thickened to adjust taste easily.