Essential for creating the creamy sawmill gravy that ties all the flavors together.
Sausage Drippings (¼ cup)
Retained from cooking the sausage, these drippings form the base of the flavorful gravy.
Butter (if needed)
Added if there are not enough drippings to reach the required amount for the gravy.
Flour (¼ cup for sawmill gravy)
Combined with the drippings to form a roux, which thickens the gravy.
Salt (½ teaspoon for sawmill gravy, or to taste)
Enhances the overall flavor of the gravy.
Pepper (¼ teaspoon for sawmill gravy, or to taste)
Adds a subtle kick and depth to the gravy.
Step-by-Step Cooking Instructions
Prepare the Sausage:
Cook the Sausage: In a cast iron pan, cook the breakfast sausage over medium heat until well done. Remove the sausage from the pan, keeping about ¼ cup of the fat for the gravy. If needed, add butter to make up the difference.
Make the Sawmill Gravy: 2. Create the Roux: With the reserved drippings in the skillet, stir in the flour. Cook over medium heat for 5 to 10 minutes until it begins to turn golden, forming a roux. 3. Add Milk: Gradually add the milk to the roux, stirring constantly to prevent lumps. Continue cooking until the gravy thickens and comes to a boil. Season with salt and pepper to taste.
Toast the English Muffins: 4. Toast Lightly: Lightly toast the English muffins until golden. This step adds crunch and ensures they hold up under the toppings.
Scramble the Eggs: 5. Prepare the Eggs: In a non-stick skillet, scramble the eggs. For fluffier eggs, add a dash of milk while beating.
Assemble the Pizzas: 6. Preheat Broiler: Preheat the oven broiler on high. 7. Layer the Toppings: Lay out toasted muffin halves on a baking sheet. Spread a generous layer of sawmill gravy on each muffin half, followed by scrambled eggs, a slice of cheese, and cooked sausage.
Broil the Pizzas: 8. Melt the Cheese: Place the baking sheet under the broiler and cook until the cheese is bubbly and melted. Watch carefully to avoid burning.
Storage and Reheating Tips
Storage:
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