Sawmill Gravy

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To bjsdeepblue: you have to make sure to scrape the bottom of the pan as you are stirring your gravy, before it starts to thicken up. I've found I get best results by using a whisk at first, just to break up the lumps of roux, then switch to a wooden spoon, stir constantly, and keep scraping the pan bottom - that's where the gravy will start to thicken first.

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I make great tasting gravy with this recipe, but I substitute a cup of coffee for a portion of the milk. Tastes wonderful, and gives the gravy a slightly darker color. BUT, I always seem to have a film or layer (probably flour? which sticks like hardened glue to the bottom of the skillet. I would love to hear suggestions on what my mistake is?

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This gravy is a staple in my home. I grew up in the south and live in the Northwest now, and there isn't anywhere in town that has decent biscuits and gravy. For a bolder flavor, I add a couple dashes of hot sauce and Worcestershire, and a drizzle of maple syrup at the end. Also, I always buy country sausage. I've tried it using high-quality, specialty store sausage, but it never renders enough fat, and that's where the flavor is!

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So simple yet so delicious.

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I found this recipe about a month ago and have made it every weekend since. Instead of removing the sausage from the pan when it's fully cooked, I just add the flour to it and continue to follow the recipe. It seems to turn out perfectly well. Also, be wary of generic brand sausage... I've found that there is much more fat that needs to be drained in generic brand than there is in name brand sausage. In any case, have fun and enjoy! It goes pretty well with the Tyler Florence buttermilk biscuits, if you're into making your own.

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As a southern transplant to the mountains of NY - I am always missing some of the down home favorites of the Carolinas... so I set out to find a great sawmill gravy (sausage gravy and biscuits! This recipe is right on the money! I never write reviews - but when this recipe cause me to do a jig in the kitchen - I felt giving it an e-tumbs up was imperative!

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This is a great simple recipe. I used a little less sausage and added butter to make up for the lack of grease. Goes great with the pepper biscuits from bobby flay's biscuit throwdown.

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It was really simple to make and very good!

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I can't get enough of this breakfast treat. I prefer using a half pound of sausage instead of a full pound. Try this with chorizo!!

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What a great sawmill gravy recipe Alton. Thank you so much,made it with homemade biscuits. YUM,YUM. I always thought it was difficult to make this gravy boy was I surprised.