Sawmill Gravy

Let's Cook

1. Step 1.

   In a large bowl, combine the ground pork and Sausage Spice Mix. Using your hands, mix them together, breaking up the pork and evenly distributing the seasoning. Line a plate with paper towels.

2. Step 2.

   In a large skillet over medium heat, heat the olive oil until shimmering. Add the seasoned pork and cook, stirring, until no longer pink inside, 4 to 5 minutes. Using a slotted spoon, transfer the cooked pork to the paper towel-lined plate to drain. Remove all but 2 tablespoons of the oil from the skillet, leaving any browned bits in the pan.

3. Step 3.

   Melt the butter in the same skillet over medium heat. When it bubbles, increase the heat to medium-high and whisk in the flour. Cook slowly, whisking constantly, until the mixture smells nutty and turns golden brown, about 1 minute.

4. Step 4.

   Whisk in the milk slowly, 1 cup at a time, to avoid clumps. Once the gravy starts to thicken, about 2 minutes, whisk in the chicken stock.

5. Step 5.

   Return the cooked pork to the skillet. Add the hot sauce, Worcestershire sauce, chopped fresh sage, and freshly grated nutmeg. Season with kosher salt and freshly ground black pepper to taste. Bring the gravy to a simmer and cook until thick and bubbly, 2 to 3 minutes.

6. Step 6.

   Reduce the heat to low. Taste and adjust the seasoning with additional salt or pepper if needed. Serve immediately, or keep warm until ready to serve.