Crucible Sawmill Country Gravy

Crucible Sawmill Country Gravy

Jan 22, 2024Erich Randall

Makes two servings

You will need:

  • 3-4 oz breakfast sausage
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp Sawmill Country Gravy Mix


1. Brown ground breakfast sausage (or try chopped mushrooms for a veggie version) in skillet on medium-high heat. Be sure you render a good amount of the fat out of the meat.

2. Add butter to the browned sausage. Reduce to medium heat and cook for about a minute stirring to coat all the meat.

3. Add Sawmill Country Gravy Mix to the pan. Cook for about 2-3 minutes to ensure the flour is not raw. Stir continuously to avoid burning the butter (lean sausage increases the chance of burning the butter).

4. Add milk (we use whole milk for that creamy goodness!) slowly to the pan. Simmer, stirring frequently until the gravy thickens to desired consistency. Remove from heat and serve immediately.

Sawmill Country Gravy will keep refrigerated for several days. It tends to thicken in the fridge so, if necessary, add a splash more milk when reheating to thin the leftover gravy.

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