Sawmill gravy

Ingredients

1½ pounds ground pork

3 tablespoons Sausage

Spice Mix (recipe follows)

2 tablespoons extra-virgin olive oil

½ cup (1 stick) unsalted butter

¾ cup all-purpose flour

4 cups whole milk

1½ cups chicken stock

3 tablespoons Texas

Pete or Crystal hot sauce

3 tablespoons Worcestershire sauce

3 tablespoons chopped fresh sage

½ teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper

Directions

* In a large bowl, put the pork and spice mix.

Using your hands, mix them together, breaking up the pork and evenly distributing the season-ing. Line a plate with paper towels.

* In a large skillet over medium heat, heat the oil until it's shimmering. Add the pork and cook, stirring, until it's no longer pink inside, 4 to 5 minutes. Using a slotted spoon, transfer it to the lined plate to drain. Remove all but 2 tablespoons of the oil from the pan, leaving any browned bits in the skillet. Melt the butter in the same skillet.

When it bubbles, increase the heat to medium high and whisk in the flour. Cook it slowly until it starts to smell nutty and looks golden brown, about 1 minute. Whisk in the milk slowly, 1 cup at a time, to avoid clumps. Once the gravy starts to thicken, about 2 minutes, whisk in the chicken stock. Add the pork back to the skillet along with the hot sauce, Worcestershire, sage, and nutmeg. Add the salt and pepper to taste and bring to a simmer.

Continue to cook until thick and bubbly, 2 to 3 minutes. Reduce the heat to low. Taste and adjust the seasoning with additional salt or pepper as needed and serve immediately, or keep warm until company comes.