Best Sawmill Gravy Recipes

SAWMILL GRAVY WITHOUT SAUSAGE

Steps:

• Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes. Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder. Cook until thickened but not boiling, about 5 minutes.

SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY

Steps:

• Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
• Add butter, onion powder, and garlic powder; stir until butter is melted.
• Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
• Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
• Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

SAWMILL GRAVY

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.

KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)

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

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.

COUNTRY FRIED STEAK WITH SAWMILL GRAVY

Steps:

• 1. Combine dry ingredients in one bowl and the egg and milk in another.
• 2. Heat the two cups of oil in a heavy skillet, on medium, until a small drop of water sizzles when dropped in.
• 3. Coat steak in the flour mixture and then the milk and egg mixture and dredge back into the flour mixture.
• 4. Gently place in the frying pan and fry until the juices on top start oozing red. Gently flip over with a fork to keep grease from splattering. Fry on the other side for about 5 minutes. This will depend on the thickness of the steak. Remove from pan.Drain on paper towel lined plate
• 5. Discard all of the pan drippings except for two or three Tbs.
• 6. Whisk the flour into the drippings, stirring continuously for about two minutes.
• 7. Whisk in the milk making sure to blend all lumps into a smooth gravy. Add salt and pepper and stir until mixture thickens, about 5 or 6 minutes. Put the steak back in the pan with the gravy and simmer for a couple of minutes.

GOLDEN FRIED CUBED PORK AND SAWMILL GRAVY

Steps:

• 1. Dredge cubed pork pieces in flour and set aside. In a medium bowl, combine egg and milk. Dip pork in milk and egg mixture and coat with remaining flour. You may use a little more flour, if necessary.
• 2. Heat oil in large skillet (I use a cast iron skillet). When hot, add a couple of pork pieces at a time and fry to golden brown, about 3 to 4 minutes. Turn and fry for about 3 more minutes or until golden. Drain on paper towels. (Note that cooking time may be slightly longer, depending on the thickness of the cubed pork).
• 3. Prepare Gravy and serve over cubed pork.
• 4. SAWMILL GRAVY: Heat bacon grease in skillet (I use a cast iron skillet) and then add flour, sugar, salt and pepper, cooking until lightly browned.
• 5. Add milk and bring to a boil, stirring constantly using metal spatula or whisk (I prefer spatula). Reduce heat and continue stirring until desired consistancy.
• 6. If gravy seems too thick, you may add a little more milk until the consistancy is right. If gravy seems too thin, add 1 to 2 teaspoons of flour in a glass measuring cup and whisk in just enough milk to make a pourable paste. Add mixture to gravy and return to heat, stirring until thickened.

SAWMILL GRAVY

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.

SAWMILL GRAVY WITH CATHEAD BISCUITS

Steps:

• 1. For gravy: Make sausage into patties and fry in moderately hot skillet until brown and cooked done. Put sausage patties on paper towels to drain grease. Use about half of the grease in the skillet to make gravy. Add flour and brown flour in grease stirring constantly. Add about 1 1/2 cups of milk and enough water to make gravy as thin as you like. Break up about 4 of the cooked sausage patties and crumble in the gravy. Salt and pepper to taste. Serve over hot biscuits.
• 2. For biscuits: Sift and mix dry ingredients then blend with lard. Add buttermilk. For each biscuit, pinch off a portion of dough the shape of a large egg and pat out with your hands. Bake in a 350* wood stove about 10 minutes or in an electric or gas stove at 475*.

SAWMILL GRAVY (PAULA DEEN)

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.

SAWMILL GRAVY FROM CRACKER BARREL

Steps:

• 1. After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well and serve.

BREAKFAST ESSENTIALS: OLD SAWMILL GRAVY

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Per one story, the origins of "sawmill" gravy comes from the fact that it was served to the lumberjacks working at the sawmills in the timber-rich mountains of the East. It was a simple dish using bacon drippings, and ground cornmeal; however, it was nutritious enough to keep the men on their feet until lunch. Sometimes, if the gravy was too thick, the men complained that the cooks must have put sawdust into the gravy.
• 3. Chef's Note: If you are curious, here is an original recipe for sawmill gravy from an 1867 cookbook: Sawmill Gravy • 1 tablespoon bacon drippings • 3 heaping tablespoons white cornmeal • 1/2 teaspoon salt • 2 cups milk • dash of pepper I have been told that this original recipe is still being served to lumberjacks up in the Pacific Northwest.
• 4. Gather your ingredients (mise en place).
• 5. Add the chopped bacon to a saucepan, over medium heat.
• 6. Cook until the bacon fat melts into the saucepan, about 3 - 5 minutes.
• 7. Add the crumbled sausage.
• 8. Continue to cook until the sausage begins to brown.
• 9. Chef's Tip: Keep the saucepan active by stirring regularly.
• 10. Add the flour.
• 11. Stir until completely incorporated into the sausage/bacon mixture, about 2 - 4 minutes.
• 12. Chef's Note: Cooking the flour for a couple of minutes, will help to eliminate that "flour" taste.
• 13. Add the milk and cream.
• 14. Bring the mixture to a simmer, and cook until it thickens, about 5 - 7 minutes.
• 15. Add the vinegar, and then season with the cayenne, salt, and pepper, to taste.
• 16. PLATE/PRESENT
• 17. Serve over a couple of freshly-made buttermilk biscuits, with a bottle of hot sauce on the side. Enjoy.
• 18. Keep the faith, and keep cooking.

SAWMILL GRAVY

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.

SAWMILL GRAVY WITH SAUSAGE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Leave grease in the skillet.
• Heat the same skillet over medium-high heat. Cook and stir sausage in the hot grease until browned and crumbly, 5 to 7 minutes. Do not drain off excess fat.
• Crumble the bacon and add it back to the sausage, along with the onion and garlic. Saute over medium heat until onion is translucent, about 5 minutes. Add dried parsley. Add flour and stir until all the flour is incorporated with the fat. Slowly add 2 cups half-and-half to the mixture. Stir in pepper, salt, and paprika. Cook over medium heat until thick. If the sauce it too thick, add more half-and-half.

KITTENCAL'S SAWMILL GRAVY (CREAM GRAVY)

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.

VEGAN SAWMILL GRAVY WITH TVP-SHIITAKE HASH

Steps:

• Place the broth into a small saucepan and add in the TVP. Heat over medium-low until until it starts to simmer. Turn off the heat and allow the TVP to sit for about 10 minutes.
• Heat the olive oil over medium heat in a medium-sized skillet. Add in the shallots and saute for about 3 minutes. Add in the garlic and shiitake mushrooms. Allow the ingredients to simmer for about 5 minutes, stirring occasionally.
• Next, add in the TVP and stir to combine. Simmer until most of the moisture has evaporated, then add in the sage, fennel seeds and basil. Stir again. Add in the soy sauce. Season with salt and pepper, and adjust any seasonings as needed. Reduce the heat to the lowest setting.
• To make the gravy, rinse the soaked cashews in a sieve with plenty of cold water. Transfer to a blender and add enough water to almost cover the cashews. Puree until smooth, adding a bit more water as needed to make the mixture smooth but not watery.
• In a medium-sized saute pan, melt the Earth Balance over medium-low heat. Add in the flour and stir to combine. Transfer the cashew creme to the pan and stir well. Add in the broth and lots of cracked pepper. Add salt to taste. Add a little more broth if needed to thin it out or to taste. Allow to simmer for a few minutes.
• Serve the gravy and hash immediately with freshly made biscuits.

WHITE SAWMILL GRAVY

Steps:

• Brown sausage in a large skillet over medium heat.
• Stir in margarine until well blended; add flour and stir until mixture is thick. Reduce heat to medium heat and slowly add milk, stirring constantly, until mixture is thick and bubbly.
• Sprinkle with salt and pepper.
• Serve over warm biscuits.

SAWMILL GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain on paper towels, reserving 2 tablespoons fat in skillet. Stir in flour, salt, and pepper. Cook, stirring constantly, until flour is brown. Add chopped green onion, and cook until tender. Gradually stir in milk, and cook until thickened. Add more milk if necessary to achieve preferred consistency. Serve with sausage.

CRACKER BARREL OLD COUNTRY STORE'S SAWMILL GRAVY RECIPE - (4/5)

Steps:

• After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add 2 cups water and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.

SAWMILL GRAVY

Steps:

• Brown sausage in cast iron skillet and drain. Set aside.
• In large cast iron skillet, melt butter. Add flour and whisk to make roux. Add half and half and evaporated milk, a little at a time, whisking constantly until the mixture is thinned out to about the consistency of tomato soup. If your skillet isn't big enough, you can transfer it to a Dutch oven or larger, deep pot at this point.
• Add sausage and seasonings, and continue cooking over medium heat, stirring constantly with a wooden spoon, until mixture is hot and bubbly. You can add additional milk if it's too thick.
• If it's too thin, take some of the hot mixture in a separate cup, mix in some additional flour, and combine to make paste. Add paste back into hot gravy. If you just put flour into the hot mixture, it will lump up.