Sawmill Gravy

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Awesome. Just plain awesome.

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Great flavor and easy directions. I will make this again. I used a wooden spoon and it took longer to mix in the milk and keep it smooth because I didn't want to scratch up my non-stick pan. I don't have cast iron; took a bit longer but well wroth it. What a great way to use up that flavor after cooking the sausage for breakfast.

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Biscuits and gravy are one of my boyfriend's favorite meals and after a very long, hard week at work I decided I would attempt to make it for him from scratch. It turned out wonderful!! We got our sausage from a pork farmer at the Farmer's Market. His mild turned out to have quite a bit of kick so I'd think about the spice as you're choosing a sausage. The only problem I had was since the sausage was frozen, by the time I got it all cooked, much of my fat was gone so I just used a pat of butter to get it started. Worked out great!

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Authenticity and simplicity score high here, but I'm a believer in progress and the improvability of many things, and in this case- it's flavor. I've had B&G at legendary places from coast to coast, and there's a few things I learned from the ones that really standout: 1 Start with bacon, then cook the sausage in the bacon fat. 2 Before adding the milk, deglaze the pan and loosen the roux with good chicken stock. 3 Don't be afraid to spice it up a bit- I use a bit of sage, paprika, and cumin. 4 ABW- A-always, B-be, W-whisking. Always be whisking! It's worth it, besides you'll need to burn some calories before indulging in this stuff anyway. And, since you'll "ABW"- 5 Let it simmer. Let those flavors come together (especially if you've added some spice. 6 ABW. Crucial. Get it?

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Very easy almost exactly my wifes recipe. But, she don't measure. And, your chemistry was a bit different. My drippings were meager so I added a tablespoon of bacon grease. The gravy was alittle thick (I think I simmered it to long. I added a tablespoon of sugar at the end (we like ours alittle sweeter. And, I garnished mine with a little cajun hot sauce.

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I made this for Father's Day. I have never made homemade sausage gravy, so I figured Alton's expertise would be the best place to start. The recipe is super easy to follow and absolutely delicious. I licked my plate clean, and enjoyed the leftovers the next day. Like other reviewers have said, I had to add lots of salt (probably at least 1/4 tsp of table salt, fresh ground black pepper, and I even added a dash of Lawry's seasoning salt. I also had to add a little butter for the roux as my sausage didn't leave enough drippings. Either way, I would highly recommend this recipe for anyone looking for a hearty, meaty, and indulgent breakfast!

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I never knew how easy it was to make biscuits and gravy. This recipe is easy and delicious. My husband loves it and though he doesn't cook, will make this recipe.

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Just made this...my first time making any type of gravy. It was very easy and delicious. I will say that you must salt and pepper it well as it is very bland. Of course, the amount of seasoning depends on the sausage you use and your personal taste.

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Excellent! Hubby was trying to talk the kids out of their portions as he liked it so much! Added a dollop of butter as I didn't have enough drippings, and I used mild italian sausage instead of breakfest sausage. Thanks for a great recipe Alton!

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I followed this recipe exactly except I added quite a bit of black pepper, garlic powder, and salt. I guess my sausage was a bit under-seasoned and that's why I needed the extra seasoning. I made homemade biscuits to go with it and it was deeeeee-licious!
Thanks Alton - - - miss your show :-(