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Sawmill Gravy Recipe

Sawmill Gravy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 11-20 of 54

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  • on October 19, 2011

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    uuummmm, uuuuummmm, goood! used the gravy recipe to make chipped beef on buiscuts. Turned out exactly like my moms. Instead of sausage drippings I used regular ol' canola oil.

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  • on September 17, 2011

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    Yum! I'll make it like this from now on, love it!

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  • on April 23, 2011

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    I didn't use a cast iron pan nor did I get a full 2 tbs. of fat from the sausage. To make the gravy I added some extra oil and a little of the milk. It worked just fine. This is delicious! I made it with his Southern Buscuits and both were so easy! Move over Bob Evans!

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  • on December 23, 2010

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    I usually cook bacon instead of sausage. Find it renders more fat and bacon is liked by family more than sausage. One review says they use bacon instead and it was very useful as a confirmation of bacon instead of sausage. Good recipe though. Found after using more than one type of pan, that all county gravies taste better made in cast iron skillet. Thanks.

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  • on August 05, 2010

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    Simply delicious. Try it with chirizo for a nice kick.

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  • on June 27, 2010

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    Simple and good.

    I find that most sausage you buy today doesn't leave the two tablespoons of fat, so I use bacon grease.

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  • on June 21, 2010

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    Perfect flavor!!! My sausage did not render enough grease, so I added just a dollup of butter so there was enough fat for the flour to cook with ... it turned out insane!

    I am now in charge of Mothers Day, Fathers Day, Easter, and Christmas Breakfasts :

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  • on May 31, 2010

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    Just be careful if your thinking of additional salt

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  • on March 11, 2010

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    This is it, good ol' souther sausage gravy, just like my grandpa used to make. This is what it is and how it is supposed to be. A very good recipe, and I will make it again and again.

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  • on February 14, 2010

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    I just finished making this gravy and reaping the benefits. I'm thinking about making it for breakfast tomorrow too!

    I'll confirm what the other reviews said, if you have a very lean sausage, add some butter to help your roux. I also thought mine came out a little thick. Remember that as your gravy cools it will thicken up, so if it is looking pretty thick before it starts cooling, you may want to add a touch more milk.

    Enjoy everyone!

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