SAWMILL GRAVY RECIPE RECIPES

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SAWMILL GRAVY RECIPE - FOOD.COM



Sawmill Gravy Recipe - Food.com image

Make and share this Sawmill Gravy recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 1/2 cups

Number Of Ingredients 4

1 lb bulk breakfast sausage or 1 lb spicy sausage
1/4 cup flour
2 cups milk
salt and pepper

Steps:

  • Cook sausage in a cast iron skillet.
  • When done, remove sausage from pan and pour off all but 2 tablespoons of fat.
  • Whisk flour into the fat and cook over low heat for 5 minutes.
  • Remove pan from heat and whisk in milk a little at a time.
  • Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens.
  • (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Nutrition Facts : Calories 786, FatContent 58.8, SaturatedFatContent 21.1, CholesterolContent 179.9, SodiumContent 1456.1, CarbohydrateContent 18.6, FiberContent 0.3, SugarContent 0, ProteinContent 43

SAWMILL GRAVY (PAULA DEEN) RECIPE - FOOD.COM



Sawmill Gravy (Paula Deen) Recipe - Food.com image

This is the best gravy I have ever tried. It is rich and creamy. One of the family members was reading Paula Deen's book and this recipe was in there. So we tried and all fell in love with it. Even the picky youngsters of the family, will eat this with biscuits. It is a heart attack waiting to happen. This is only cooked twice a year because it is so sinful. I don't even like sausage and I love eating this gravy.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 cups, 8-10 serving(s)

Number Of Ingredients 9

1 lb ground sausage
4 slices bacon, diced
1/2 diced onion
2 minced garlic cloves
3 tablespoons flour
2 teaspoons black pepper
salt
2 cups half-and-half
2 tablespoons butter

Steps:

  • On medium heat, heat up skillet for 1 to 2 minutes. Combine sausage, bacon, onion and garlic.
  • Put this mixture in pan hot pan. Break up sausage while cooking. Cook until sausage and bacon are browned.
  • Stir in flour, pepper, salt and cook for 1 to 2 minutes. This will make a roux with the sausage and bacon fat.
  • Slowly stir in the half and half. Keep stirring and cook over medium heat until it thickens.
  • Stir in butter and serve.
  • P.S. 1. If the gravy is too thick, you can add more half/half to thin it out. 2. If there are any leftovers and you want to re-heat this. I stir in a little more half /half and pop it in the microwave. 3. In the original recipe it calls for 1 tsp of salt, but for me there is a lot of salt in the meat already. It is easier to add salt to your plate, then have one person not be able to eat this because it is too salty for them. 4. We have also tried this with half hot sausage and half regular for a little more spice. Or you can just add red pepper flakes while cooking the meat.

Nutrition Facts : Calories 310.8, FatContent 26.7, SaturatedFatContent 11.8, CholesterolContent 73.6, SodiumContent 444.6, CarbohydrateContent 6.1, FiberContent 0.4, SugarContent 0.4, ProteinContent 11.3

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