Biscuits and Sawmill Sausage Gravy

·   1lb Pork Sausage – SGC# 214649

·       ¼ cup of oil – SGC# 054476

·       ½ cup all purpose flour – SGC# 053662

·       1tsp salt – SGC# 052100

·      2Tbs pepper – SGC# 170517

·      ½ gallon of Whole Milk – SGC# 195610

·      Yellow Bonnet Biscuit Dough – SGC# 211124

DIRECTIONS

1.     Use a cast iron skillet or stainless steel.  Do not use a non-stick skillet.  Using a non-stick will not create the fond in the pan that you need for flavor.

2.     Brown 1 LB of Sausage on medium heat.

3.     Add ¼ cup of vegetable oil leaving the sausage in the skillet

4.     Add 1 TBLS of coarse ground pepper at let it sauté for 2 minutes releasing a good pepper flavor.

5.     Add flour to the sausage as needed until you have a nice thick rue.  Do not rush this step.  It is important to toast the rue to a medium dark color like the color of peanut butter for the best flavor.  Patience is the key ingredient!

6.     Add ½ gallon of milk stirring constantly with a wire whisk until all the fond is loosened from the skillet.

7.     Add Salt to taste and continue to stir until the gravy thickens to your desired consistency.