Sawmill Gravy/Alton Brown

By dette

If you added 10 oz of mik to 1 oz of foux you'd be well on your way to producing one of the most cversatile of the five French "mother" sauces of yore: bechamel. In the South, owever, we make it another way.

Ingredients

• 1 lb sausage (bulk style, not links)
• 1 1/4 oz all-purpose flour
• 2 c. whole milk
• kosher salt to taste
• black pepper to taste (lots)

Preparation

Step 1

Crumble the sausage in a 10-12 inch cast iron skillet. Brown over medium heat. Remocve the cooked sausage and pour off all but 2 tbls of the fat, making sure you leave the stuck-on-bits behind.

Whisk the flour into the fat in the skillet and cook over medium heat for 3 mintues.

Kill the heat and whisk in the mik 2 oz at a time.

Return to medium-high heat and whisk occasionally while the gravy comes to a simmer and thickes, 2-3 minutes.

Crumble the cooked sausage into the gravy, season with salt, add an insane amount of pepper, and serve hot over toast or bicuits.