Copycat Cracker Barrel Sawmill Gravy
A classic, creamy sawmill gravy perfect for biscuits, made with simple ingredients and techniques.
1/2 pound
Pork sausage-bulk
1/4 cup
Pork fat-rendered from sausage
1/4 cup
All-purpose flour
3 cups
Milk-whole
1/2 cup
Water
See all 7 ingredients ↓
A classic, creamy sawmill gravy perfect for biscuits, made with simple ingredients and techniques.
Instructions
- Cook Pork sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease, reserving 1/4 cup of rendered pork fat in the skillet.
- Sprinkle Flour over the pork fat in the skillet. Cook, stirring constantly, for 1-2 minutes, until a roux forms.
- Gradually whisk in Milk and Water, ensuring no lumps form. Continue whisking until the gravy thickens, about 5-7 minutes.
- Stir in Black pepper and Salt. Adjust seasoning to taste.
- Serve hot over biscuits.
Ingredients
6
- Pork
- 1/2 pound Pork sausage-bulk
- Fat
- 1/4 cup Pork fat-rendered from sausage
- Flour
- 1/4 cup All-purpose flour
- Liquid
- 3 cups Milk-whole
- 1/2 cup Water
- Seasoning
- 1 tsp Black pepper-freshly ground
- 1/2 tsp Salt
Equipment
- Large skillet
- Whisk
- Spoon
Instructions
- Cook Pork sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease, reserving 1/4 cup of rendered pork fat in the skillet.
- Sprinkle Flour over the pork fat in the skillet. Cook, stirring constantly, for 1-2 minutes, until a roux forms.
- Gradually whisk in Milk and Water, ensuring no lumps form. Continue whisking until the gravy thickens, about 5-7 minutes.
- Stir in Black pepper and Salt. Adjust seasoning to taste.
- Serve hot over biscuits.
Nutrition per serving
Calories
250
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