Sawmill Gravy with Sage and Black Pepper

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Pork

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb bulk pork breakfast sausage
• 1/4 cup all-purpose flour
• 1 3/4 cups whole milk
• 1 tbsp unsalted butter
• 1/2 tsp rubbed sage
• 3/4 tsp coarse black pepper
• 1/2 tsp kosher salt
• 1/4 tsp cayenne
• 4 slices thick-cut country bread

Method (tap to check — screen stays awake)

1. Brown the sausage in a 12-inch skillet over medium 8 to 10 minutes, breaking it into coarse crumbles, until no pink remains and the base of the pan has browned.
2. If the sausage was lean, add the butter so there is roughly 3 tbsp of fat in the pan.
3. Sprinkle the flour over the meat and cook 2 minutes, stirring constantly; it should smell toasted, not like raw flour, before any milk goes near it.
4. Add the milk in three additions, whisking each one smooth before the next. Lumps come from adding it all at once.
5. Simmer 6 to 8 minutes, stirring, until the gravy coats the back of a spoon and holds a line when you draw a finger through it.
6. Season with the sage, black pepper, salt and cayenne. Thin with milk a tablespoon at a time if it has gone past you; it thickens as it stands.
7. Toast the bread and ladle the gravy generously over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook