According to folklore, sawmill gravy traces its roots to Appalachian logging camps where a little bit of sausage had to feed a hungry crew of workmen. In the poor communities of the South, biscuits and gravy were a way to use a little meat to feed a lot of people. Now most of us work in offices, but we still love a plate of biscuits and gravy every now and then.
I got this recipe from chef Kyle Wilkerson, who learned to make it from his grandmother. He says she still makes it just about every week.
1 pound bulk breakfast sausage
2 tablespoons rendered sausage fat
2 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
Cook the sausage in a large, heavy skillet over medium-low heat, crumbling it as you cook. Cook until very crisp, almost dry, about 30 minutes. Remove the sausage to drain on paper towels, reserving the rendered fat. Return 2 tablespoons of the fat to the skillet. Stir in the flour and cook until it smells nutty, about 4 minutes. Gradually add the milk while whisking vigorously and continue to whisk until thickened. Add salt and pepper to taste.
Split a biscuit and spoon the gravy over the top.