Sawmill Gravy

Ingredients

• Pork shoulder, arm picnic

  Fresh, separable lean and fat, raw

  4 oz or 113g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Mushrooms

  Portabella, raw

  ¼ cup diced or 22g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

Directions

1. Place sausage in chef's pan with a splash of water in a cold pan. Place pan on high heat. The water will help to quickly render the fat from the sausage so that it will fry.
2. While sausage fat renders chop mushrooms and onion into a very fine dice.
3. Allow water to evaporate, and sausage will begin to fry. Once the sausage has browned add the mushrooms, and add a splash of water. This will quickly cook the mushrooms, and help to draw out their moisture.
4. Allow water to evaporate, and the mixture will begin to fry again. Once mushrooms and sausage have browned add the onion and another splash of water. This will quickly cook the onions and draw out their moisture. Allow water to evaporate again, and allow the mixture to start browning.
5. Add flour to the mixture, and continue browning while stirring for a couple of minutes, until the flour smells nutty or like cooked pie crust.
6. Once the flour has browned add milk, and stir the bottom of the pan to deglaze any bits stuck to the bottom. Turn the heat down to low, and allow to come to a simmer. Adjust the thickness with water if too thick, or reduce the mixture if too thin. Allow to simmer for 5 minutes. Taste for salt and pepper and add seasoning as needed.