Michele Broxton

*we like it brown and in cast iron! 👇🏼lump tips!

1 pound sausage
3 tablespoons (ish) sausage drippings
1/3 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1 teaspoon coarse black pepper

FULL RECIPE: https://cookingbride.com/sauces-and.../white-sawmill-gravy/

If you’re worried about making gravy, it’s ok. Listen lumps don’t taste all that bad. Sausage will hide lots of inconsistency in the gravy 😘. Plus... I mean...HOT BUTTERY BISCUITS.

But I digress 👉🏼Measure all your ingredients out before hand and have them handy. Like, literally right there in case you feel a little panicky.

After you cook your sausage, remove the skillet from the heat.

When you’re ready to start the gravy, turn your heat on about medium, wipe the sides and bottom of your pan off really well, put the pan back on and just stir stir stir all over the bottom of the pan. A flat pancake turner works great. Don’t walk away. You’ve got this ❤️ I still get nervous! But hey lumps need friends too!