Made with smoky pork sausage, cream and flavorful chicken stock, this rich Southern Sawmill Gravy is decadent, rich and perfect for your morning biscuits!
3/4lbhigh quality ground country sausagemild Pine Street Market was used
1tbspkosher salt
1 1/3cupall purpose flour
5cupschicken stock
2cupsheavy cream
1/2tspground nutmeg
4dashesTabasco sauce
2tspfreshly ground black pepper
Instructions
Preheat a 4 to 6 quart saucepan over medium heat and begin cooking onion in butter. Once the onion is slightly amber, 2-3 minutes, add garlic and red chili flakes, continue to brown for 1-2 more minutes and then add the sausage and salt. Stir, breaking up sausage with a wooden spoon for another 5 minutes.
Gradually sprinkle in the flour while stirring. Once flour is incorporated, 1-2 minutes, slowly add stock while stirring. Increase heat to high and continue cooking until sauce comes to a boil and starts to thicken. Add cream and season with nutmeg, Tabasco, and pepper. Bring mixture up to a boil again while stirring. Remove from heat and cool slightly, about 5 minutes, to thicken.
Notes
To serve with the biscuits, griddle the biscuit in butter then pour gravy over it and serve.