Chef Suzanne’s Sawmill Gravy Recipe

  • 1 tablespoons pork fat
  • 1 tablespoons flour
  • 1 cups milk
  • 1 tablespoons milk, to finish
  • 1 teaspoon salt
  • 3/4 teaspoon black peppercorns, freshly-cracked
  • ¼ cup country sausage, cooked

In a saucepan over medium-high heat, melt the pork fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat.

Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the extra milk, salt, and pepper and sausage. Keep warm until needed.



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