Whisk flour into the fat and cook over low heat for 5 minutes. Kill the heat and whisk in the milk a little at a time. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. My thanks and hats off to you Julie! Please keep it up. Whisk the flour into the fat in the skillet and cook over medium heat for 3 minutes. I am so very happy with the outcome of the two of these that I will be making these often. Her drop biscuits she serviced it on was also so similar to yours except again she used white flour. This Sawmill Country (and I was born and raised in the country in Ohio) Gravy of your creation tastes so much like moms. Historically, sawmill gravy evolved during the 1800s, when resourceful Appalachian loggers would hop from one off-the-beaten-path site to another, establishing logging camps. She would brown the flour and a little water until it was close to burning (like your dry sautéed onions) this would give it flavor and the same darker color of this gravy. When Southerners think of the term 'biscuits and gravy,' this type of gravy comes to mind. Add the cornmeal and salt and cook, stirring regularly. Reserve 1 tablespoon of the rendered fat in the skillet discard the rest. Remove the ham slices from the pan and wrap them in foil to keep warm. Fry the ham slices for 3 or 4 minutes per side depending on their thickness. My mom often made a lot of what was called poorhouse gravy from just flour (white all purpose), salt, pepper and water. Melt the bacon grease in a large cast-iron skillet over medium heat. I come from a family of 9 children and I am third to the oldest. This recipe I hesitated on ends up being my favorite! This gravy and drop biscuits were so easy to make and more than satisfying. Julie, I sing your praises! You certainly have a gift from God remaking recipes that mimic the tried and true from our childhoods. I’ve done that several times myself then finally give in and try them. I find it funny how some of us “doubting Thomas’” pass up some recipes that look good but can’t imagine being so with the ingredients listed. She would brown the flour and a little water until it was close to burning (like your dry sauted onions) this would give it flavor and the same darker color of. I have been following the PD 100% for about 3 weeks now but on the PD a month today.
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