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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 21-30 of 54

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  • on February 10, 2010

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    I tried this recipe sometime ago and can not believe I did not post a review. It was only after searching for the recipe again, that I realized I didn't. This is the best sausage and gravy I have eaten and I am not a big fan of sausage gravy. However Alton's is awesome. It is rich but not so much where you can't stand to eat it. Simple and quick to make.

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  • on December 20, 2009

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    This is a great, easy gravy to make. The better sausage used, the more grease left in the pan to mix with the flour, butter or Crisco also works, but you have to have the grease!! Thickens quickly and works with Skim Milk as well as Whole Milk.

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  • on November 30, 2009

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    I didn't change much except only crumbled about 1/2 the sausage (left the other 1/2 in patties for the egg eaters. It tasted very good. Oh yeah, I used the hot variety of breakfast sausage which must have been lean so I added about a tsp. of butter.

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  • on November 10, 2009

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    Good, basic gravy. Add some seasonings--sage, thyme, garlic/garlic powder/salt, chili flakes. And for the best eating experience, dunk, don't drown. Serve the gravy in its own bowl, along side the bread (sourdough toast, biscuits, waffles, your choice and eggs with a slice of tomato. Then dunk your bite or forkful into the gravy--much more satisfying, scoop up a big mouthful (thanks, Wanda!. Good stuff, enjoy, breakfast, brunch, or dinner....

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  • on August 21, 2009

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    Much better than anything you'll find in a restaurant. Add the extra butter, Jimmy Dean is just to lean and doesn't give you enough juice. Bake your own biscuits ahead of time and throw em in the freezer to cut down your morning cooking time.

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  • on May 17, 2009

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    I've made this gravy several times for biscuits and gravy. The main thing to watch out for is to get breakfast sausage with enough fat content. If the sausage is too lean, you won't have enough fat. It's a mistake I made the first few times, but another ounce or so of lard did the trick. I've also forgone the sausage completely and substituted chicken schmaltz for the pork fat. This made a fantastic cream gravy for chicken strips.

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  • on May 04, 2009

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    While it's a given with most recipes, the higher the quality of the sausage you use, the better your gravy will be. While we used 'generic' sausage the first time we made it, and it still turned out great, we had the 'not enough fat' issue. We just made it again with some great breakfast sausage from a quality butcher, and there was plenty of fat to cook with - and the gravy turned out even better than before!

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  • on July 06, 2008

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    it was my first time making biscuits and gravy and this recipe made me look like a pro!! thanks alton!

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  • on April 20, 2008

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    This is really good but I have found that when making gravy you're always going to have to do some tweaking to the recipe. The sausage did not produce 2 tablespoons of fat so I added some butter. You have to put in the flour a little at a time for the roux.

    I added the milk slowly and once it started boiling it got very thick so I had to add a little more milk. It also needed some salt, but don't add salt until you are completely finished because if you add before the gravy reduces, you will be left with a salty mess. It came out very good, Alton never lets me down. I love the simplicity of some of his recipes and they are always delicious.

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  • on February 20, 2008

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    The taste was very good but this doesn't make 2 1/2 cups, barely 2. So if you make this like I did for a family of 4 i had to triple it.

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