Recipe

Saw Mill Gravy Recipe

	Chefjeb / All my dishes 1 year ago Saw Mill gravy gets its name from the logging camps that sprang up in the early 1900s when the virgin pine forests of the south were being ravaged. This was a typical breafast -- biscuits and sawmill or camp gravy. Prep:10m Cook:20m Servings:8	Chefjeb
	cheap filling tasty

Does this look good? Yeah! / Nope

Fans

rosemarybl

dixiejet

shirleyoma

Ingredients

1 lb bulk pork sausage (hot or mild)

2 tbs flour (or more depending on how much you make)

Milk

Salt and pepper to taste

Directions

Fry sausage until cooked and crumble. Set aside.Reserve grease.

In same skille use equal amounts of flour and grease (roux) and cook, stirring constantly, until flour is browned to peanut butter color. You may hve todrain some of the grease, depending on how much gravy you are making. DO NOT BURN.

Add about 1 1/2 cups of milk to start and add milk until gravy is as thin as you like.

Add crumbled sausage

Salt and pepper to taste

Serve over split hot biscuits,

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Comments

dariana 1 year ago said:
Wow, haven't saw a recipe for this in MANY years. My Gramma used to make this and she died 4 years ago at 94. Thanks for the great emmories and the recipe.

linebb956 11 months ago said:
Dariana... my Grandparents both worked at one of the saw mills, she was the head cook, and he ran the mill. She talked about making all that food for the workers.. OVER A WOOD STOVE. We have it so EASY now days. I can not even think of how hot it must have been the heat in the south and then cooking for 30plus workers... Our forefathers were tough people! My Grandmother lived to her late 90's.

sweetwords 10 months, 2 weeks ago said:
Nowadays, sausage doesn't make much grease. I tried butter, but it didn't work well. Any suggestions on what to do?

chefjeb 10 months, 2 weeks ago said:
You don't need much grease. Bulk pork sausage will give off enough. Remember, it's equal parts of flour and grease. Two tbs will do it. Whole hog product such as Bryan, Jimmy Dean, etc. has more than enough fat.

shirleyoma 9 months, 2 weeks ago said:
Oh ymmmmmm, I was raised on this!! May fix it tomorrow morning, hubby loves it also!

mrtnzangel8 9 months, 1 week ago said:
I will add a tbs of shortening if I don't have enough fat off of my meat. I think it adds a bit of flavor.
I grew up eating this and after many, many failed attempts I finally got it right about 5 years ago.

dixiejet 8 months, 2 weeks ago said:
I make this & send it to my hubby's job for his co-workers ! And, boy,is it a hot property once it gets there! lol ! Somebody makes the biscuits and I send the gravy....

wynnebaer 7 months, 2 weeks ago said:
I had this once in Maine and it was so good. I'm not crazy over eggs so this is a great breakfast that even I can enjoy..Thanks:-)

pat2me 4 months ago said:
Love this gravy, and my Mom has always been a Sawmill Gravy addict. She orders it everytime it's on a menu for breakfast.
Great post!

conner909 2 months ago said:
I made Sawmill Gravy for 50 people for an event at our lodge this winter and got many compliments which surprised me, 'cause it's so easy! Ordering it in a restaurant is usually a disappointment as it tastes like glue! Enjoy your posts!

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