After the gravy reaches your desired thickness, add your sausage back in. If the gravy is too thick, add a little more milk until it reaches the consistency you desire. Be sure to pepper and salt your roux mixture, and continue to add black pepper as you incorporate the milk until the gravy is seasoned to taste. As the liquid is incorporated into the roux, the mixture will thicken and create a sawmill gravy. Then, slowly add a cup of milk to the pan, continuing to stir, in order to prevent any clumping. While stirring, continue to cook the flour and grease mixture for two or three minutes until it browns. Whisk constantly to make sure the flour is fully incorporated into the fat. Once your grease, oil, or butter has been warmed over medium heat, add a few spoons of flour to the pan. This grease will provide the base for your roux, which will create the gravy itself. If your sausage was lean and didn’t produce much grease, add a tablespoon of vegetable oil or a tablespoon of butter to your pan. After you’ve browned the sausage, remove it from the pan, leaving a tablespoon or two of grease if possible. I went with hot sausage for mine, but go with whatever spice or flavoring you prefer the most. To make the gravy, start by browning a pound of loose sausage. WATCH: How to Make Rotel Potatoes Aligots I tend to go for the hot Ro-Tel or for the cans with green chilies, but mild could be also used for those who only prefer a bit more heat. And it can be adjusted based on the level of heat someone prefers. It’s a simple way to put a fiery twist on an otherwise mild, but hearty, classic. Ro-Tel gravy was a treat that my father would sometimes bring to the breakfast table on mornings when my mother, who abhors any level of spice, was away from home. Or, you can use my secret weapon for kicking the dish a few notches up on the Scoville scale: Ro-Tel tomatoes. Step 2 Add butter, onion powder, and garlic powder stir until butter is melted. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes. For that, you’ll have to make do with the (hopefully) copious quantity of black pepper featured in most sawmill gravies. Add ingredients to shopping list Directions Step 1 Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Unless, of course, you’re craving a bit of spice to go along with the Southern staple. Sausage gravy and biscuits: It’s a classic combination that’s hard to improve upon.
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