This is my mother’s recipe and one that was always super popular in our house growing up or as adults when visiting. Sometimes my dad made the sausage. This is the ultimate “white gravy on biscuits” gravy, but we just as often had it over toast. You can buy my mother’s recipe book, by the way (hint, hint) for $17.00 at this link.
For this batch, I used homemade sausage from our neighbor who raises hogs and, I have to say, it is probably the best sausage I’ve ever had. Just the right amount of heat.
Creamed Sausage – Sawmill Gravy
- 10 oz. ground country sausage
- 1/4 cup flour
- 1 tablespoon butter only if your sausage is very lean)
- 1 1/2 cup milk
- salt, pepper to taste
Crumble sausage in heavy skillet on medium-high heat. Stir until the pink is gone and the sausage is nicely browned. Add
butter if needed (it probably won’t be) and stir in to add some fat to lean sausage.
Sprinkle in the flour slowly and stir until slightly cooked. Lower heat to medium and add the milk. Stir constantly, scraping the bottom of the pan, until it begins to thicken. It will be ready in around 10 minutes. Add any desired spices to taste and stir until well mixed.
Serve over toast or biscuits and enjoy!