Kittencals Sausage Sawmill Gravy With Biscuits Food

SAWMILL GRAVY

Steps:

• Cook sausage in a cast iron skillet.
• When done, remove sausage from pan and pour off all but 2 tablespoons of fat.
• Whisk flour into the fat and cook over low heat for 5 minutes.
• Remove pan from heat and whisk in milk a little at a time.
• Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens.
• (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

SAWMILL GRAVY

Steps:

• Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

SAWMILL GRAVY

Steps:

• In a large skillet, combine the sausage, bacon, onion and garlic. Cook over medium heat until the sausage is browned and crumbles.
• Stir in the flour, salt and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half and half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.

SAWMILL GRAVY WITHOUT SAUSAGE

Steps:

• Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes. Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder. Cook until thickened but not boiling, about 5 minutes.

SAWMILL GRAVY

Steps:

• Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
• Remove sausage and wipe skillet.
• Melt butter in same skillet over low heat.
• Whisk in flour and stir until smooth, about 1 minute.
• Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes).
• Stir in sausage, salt, pepper, and Italian seasoning if desired.

KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)

Steps:

• Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
• Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
• Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
• Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
• Add in salt and ground black pepper.
• Serve over biscuits.

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)

Steps:

• Heat the pan drippings over medium heat.
• Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
• Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
• Cook until slightly thickened (about 4-5 minutes).
• Season with more black pepper and salt if desired.

KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)

Steps:

• Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
• Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
• Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
• Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
• Add in salt and ground black pepper.
• Serve over biscuits.

SAUSAGE AND GRAVY

Steps:

• In a large deep skillet (preferably cast iron) over medium heat break up and brown the sausage.
• Turn the heat down very low.
• Add flour and stir well to ensure that flour soaks up all of the grease.
• Stir in milk a little at a time until creamy.
• Salt and pepper to taste.