Sawmill Gravy
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A classic Southern white gravy made with seasoned pork sausage, chicken stock, and milk. This version includes hot sauce, Worcestershire, fresh sage, and nutmeg for extra flavor. Serve over biscuits for a hearty breakfast or brunch.
Ingredients
- 680 g ground pork
- 44.4 ml Sausage Spice Mix
- 29.6 ml extra-virgin olive oil
- 118 ml unsalted butter
- 177 ml all-purpose flour
- 946 ml whole milk
- 355 ml chicken stock
- 44.4 ml Texas Pete or Crystal hot sauce
- 44.4 ml Worcestershire sauce
- 44.4 ml fresh sage chopped
- 2.46 ml freshly grated nutmeg
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 164 mg
- Iron: 1.84 mg
- Magnesium: 35.2 mg
- Phosphorus: 289 mg
- Potassium: 532 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g ground pork
- 44.4 ml Sausage Spice Mix
- 29.6 ml extra-virgin olive oil
- 118 ml unsalted butter
- 177 ml all-purpose flour
- 946 ml whole milk
- 355 ml chicken stock
- 44.4 ml Texas Pete or Crystal hot sauce
- 44.4 ml Worcestershire sauce
- 2.46 ml freshly grated nutmeg
- Kosher salt
- freshly ground black pepper
Prepare
- Chop 44.4 ml fresh sage
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.