Clete's Sawmill Gravy
Categories: Dixie, Gravy, Southern, Regional, USA
Yield: 4 servings
1 lb Pork bulk sausage
2 tb All-purpose flour
1/2 ts Salt
1/4 ts Black pepper ground
1/2 c Green onions chopped
1/3 c Milk
1/3 c Half-&-Half
Put your sausage into a large but deep cast iron skillet.
Cook over med-heat until evenly browned.
Drain on paper towels but reserve 2 tb fat in skillet.
Stir in flour, salt & pepper.
Cook while stirring constantly until your roux is peanut butter brown.
Add your green onion then cook until tender.
Gradually stir in milk & Half-&-Half then cook until nicely thickened.
Add more milk if necessary to get to your desired consistency.
Serve with sausage, eggs & grits or just over biscuits.
ORIGIN: Cletus Donner, Yeehaw Junction-FL, circa 2010