Best Kittencals Sausage Sawmill Gravy With Biscuits Recipes

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KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)



Kittencal's Sausage Sawmill Gravy (With Biscuits) image

Comfort food at it's best, this is a family favorite that goes back years! --- Jimmy Dean has a wonderful bulk sausage roll that will work great for this recipe, you may adjust the pepper flakes to suit heat level, my family likes extreme heat so I use 2 heaping teaspoons or you may use spicy sausage meat --- serve this over biscuits, I also like to serve it over mashed potatoes or fries :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2-3/4 lb bulk pork sausage (can use sausages with casings removed, or turkey sausages)
1 medium onion, chopped (optional)
1 pinch crushed red pepper flakes (or to taste, adjust to suit heat level)
1/4 cup all-purpose flour, plus
2 teaspoons all-purpose flour (for a thicker gravy increase slightly)
2 cups half-and-half cream or 2 cups milk
1 -2 teaspoon Worcestershire sauce
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
8 prepared biscuits (optional)

Steps:

  • Cook the sausage meat with onion (if using) in a large skillet over medium heat until sausage meat no longer pink; drain fat.
  • Add in crushed red pepper flakes and cook stirring until the meat is lightly browned (about 12-15 minutes, the meat must be browned).
  • Stir in 1/4 cup plus 2 teaspoon flour into the skillet and mix until dissolved with the meat (about 2 minutes).
  • Add in the cream and Worcestershire sauce; cook over medium-low heat until thickened and bubbly (about 5 minutes).
  • Add in salt and ground black pepper.
  • Serve over biscuits.

CAT HEAD BISCUITS WITH SAWMILL GRAVY



Cat Head Biscuits With Sawmill Gravy image

These biscuits are so named because they are the size of a cat's head. This biscuits with sausage gravy recipe is from the Deen Brother's Y'all Come Eat cookbook.

Provided by Crafty Lady 13

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

nonstick cooking spray
3 cups self-rising flour, plus additional for dusting
1 1/2 cups buttermilk
2 tablespoons unsalted butter, cut into pieces and softened
1 lb bulk breakfast sausage
4 1/2 tablespoons all-purpose flour
2 1/4 cups milk
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 400°F Lightly coat a baking sheet with cooking spray; set aside.
  • For the biscuits, in a medium bowl, gently stir together the 3 cups flour, the buttermilk, and butter until the dough just comes together. On a floured surface, pat the dough into a 1 1/2-inch-thick round. cut the dough into six 4-inch circles; transfer to the baking sheet. Bake about 25 mintues or until golden brown.
  • For the gravy, in a large skillet, cook the sausage over medium heat until brown, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer sausage to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the skillet.
  • Heat the remaining fat over medium heat and whisk in the 4 1/2 tablespoons flour; cook and stir for 2 minutes. Slowly whisk in the milk; increase heat to medium-high and simmer about 3 minutes or until thickened. Stir in the sausage, pepper, and salt. To serve, split the biscuits and top with generous spoonfuls of gravy.

SAWMILL GRAVY



Sawmill Gravy image

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

Provided by Miss Annie

Categories     Sauces

Time 25m

Yield 3 1/2 Cups

Number Of Ingredients 7

1/2 lb pork sausage
1/4 cup butter
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon dried Italian seasoning (optional)

Steps:

  • Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
  • Remove sausage and wipe skillet.
  • Melt butter in same skillet over low heat.
  • Whisk in flour and stir until smooth, about 1 minute.
  • Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes).
  • Stir in sausage, salt, pepper, and Italian seasoning if desired.

Nutrition Facts : Calories 586.7, Fat 45.2, SaturatedFat 22.4, Cholesterol 132.2, Sodium 1107.8, Carbohydrate 23.2, Fiber 0.5, Sugar 0.1, Protein 21.7

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)



Kittencal's Sawmill Gravy (Cream Gravy) image

I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is *very* good! ---- also see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
1/4 cup flour
1 teaspoon black pepper (lots of black pepper!)
salt (optional)
1 pinch garlic powder
1 1/2 cups chicken broth
1/2 cup 18% table cream or 1/2 cup half-and-half

Steps:

  • Heat the pan drippings over medium heat.
  • Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
  • Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
  • Cook until slightly thickened (about 4-5 minutes).
  • Season with more black pepper and salt if desired.

Nutrition Facts : Calories 207.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 39.6, Sodium 584.8, Carbohydrate 15.8, Fiber 0.8, Sugar 0.7, Protein 7.1

SAWMILL GRAVY (PAULA DEEN)



Sawmill Gravy (Paula Deen) 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.

Provided by Coppercloud

Categories     Sauces

Time 35m

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.

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