Known in the South by the names sawmill gravy, white gravy, and cream gravy, this fortifying mixture, served atop freshly baked biscuits, 634–37, has fueled many a hard day’s work. For a spicier result, use 8 ounces Fresh Chorizo Sausage, diced andouille sausage, or tasso ham.

Brown in a large skillet, breaking up the meat with a spatula or spoon:

Using a slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons drippings from the skillet. If necessary, add enough:

to make 2 tablespoons. Stir into the drippings and whisk until the roux is smooth:

Whisking constantly, add and cook until thickened, about 5 minutes:

Season with:

Fold the reserved sausage into the sauce.