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Some people not from the south (Or faux south as in Nevada) may know this as "country" gravy but it's original name was sawmill gravy as it was usually made with flour and oil that looked like wood shavings at first. This is a very simple gravy that is made when you fry or saute food in a large pan and leave small reduced bits on the bottom of the pan. Any kind of sausage will do for this kind of gravy as will country fried steak. The picture on the left is using crumbled country sausage and my Boxty biscuits.

Ingredients:

One pound of sausage or several breaded thin steaks for country fried steaks.
1/4 cup flour
2 cups milk
Salt and pepper
seasoning to taste

The first step is to brown the sausage or cook your chicken fried steaks in the pan, allowing small crusty bits to collect on the bottom of the pan. Drain away the oil except for about two tablespoons full which will make the basis of the gravy's "Rue" (a thickening solution made of flour suspended in fat.) Whisk the flour into the fat vigorously until it makes a thickened paste at the bottom of the skillet. As you whisk try to pick up as much of the small leftover bits as you can and beat them into the flour and oil mixture. Let this cook for about three minutes to five minutes on low heat. Raise the heat back to medium high and whisk in the milk, moving the whisk constantly to incorporate everything together smoothly. Add seasonings to taste at this point (I recommend a LARGE amount of black pepper as gravy loves pepper.) Once the mixture comes to a simmer reduce the heat and cook until the thickness you desire is reached. If you made sausage add the crumbled sausage back into the gravy mixture.

Serve immediately. As it cools the gravy will "set up" into a hardened state so refrigerate leftovers and reheat them before serving.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being