Sausage gravy’s origins are generally traced to Southern Appalachia in the late 1800s, where it was a cheap and hearty meal for lumber and sawmill workers. The dish, also known as “sawmill gravy,” was made from sausage drippings, a thickening agent like flour or cornmeal, and milk or water to stretch the meal and provide calorie-dense fuel. Some historians suggest earlier roots dating to the Revolutionary War, but the late 19th-century sawmill story is the most widely accepted origin.

INGREDIENTS

1 Pound Ground Pork Sausage
2 Tablespoons Butter
⅓ Cup Flour
3 Cups Milk
¼ teaspoon Garlic Powder
¼ teaspoon Seasoned Salt
¼ teaspoon Salt, More to taste
1 teaspoon Black Pepper, More to taste

STEPS

1) Brown the sausage in a large skillet over medium-high heat until no longer pink.

2) Add the butter to the pan and stir it around until melted.

3) Sprinkle the flour over the sausage and stir for 2 minutes.

4) Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.

5) Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.

6) Serve immediately with your favorite biscuits.