Sawmill Sausage Gravy

Heat a large skillet or heavy-bottomed pot over medium-high heat, adding the sausage and cooking it while stirring constantly with a spatula. Continue to cook and stir until the sausage is fully cooked, starting to brown and crisp, approximately 5-7 minutes.

Next, add a small amount of butter to the skillet and stir until it has melted. Then, sprinkle some onion powder and garlic powder over the sausage and butter mixture, stirring until everything is well combined.

Following that, add a generous amount of flour to the skillet and stir until it has been fully incorporated with the sausage, butter, and spices. Gradually reduce the heat to a lower setting and continue cooking until the mixture thickens, usually around 1-2 minutes.

Now, slowly pour in some chicken stock, making sure to scrape up any browned bits that have accumulated at the bottom of the pan. Continue to simmer until the stock has been fully absorbed and the mixture has thickened, approximately 1-2 minutes.

After that, stir in a small amount of milk until the gravy is hot and bubbly. Finally, season to taste with some salt and a generous amount of freshly cracked black pepper. If the gravy becomes too thick, you can thin it out with a bit more milk to achieve your desired consistency.