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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 392g Recipe makes 2 1/2 cups) |
||
| Calories 786 | ||
| Calories from Fat 528 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.8g | 90% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 24.6g | ||
| Polyunsaturated Fat 7.1g | ||
| Trans Fat 0.4g | ||
| Cholesterol 179mg | 59% | |
| Sodium 1456mg | 60% | |
| Potassium 842mg | 24% | |
| Total Carbohydrate 18.6g | 6% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.0g | ||
| Protein 43.0g | 85% | |
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Sawmill Gravy
By: mydesigirl
Mar 12, 2003
***ADOPTED***
2 1/2 cups
Ingredients
- 1 lb bulk breakfast sausage or spicy sausage
- 1/4 cup flour
- 2 cups milk
- salt and pepper
Directions
1
Cook sausage in a cast iron skillet.2
When done, remove sausage from pan and pour off all but 2 tablespoons of fat.3
Whisk flour into the fat and cook over low heat for 5 minutes.4
Remove pan from heat and whisk in milk a little at a time.5
Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens.6
(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.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: MizzNezz
On Mar 7, 2008
Great! I used 1/2 lb sausage and that was perfect. It was easy to make and my DH was in gravy heaven! Will make again. Thanks!
From: firealarmqueen
On Feb 6, 2008
I really liked this and I'm not really the sausage gravy fan in the family (my DH is so I made this for him). I gave it 4 stars instead of 5 because I think that the sausage should be halved or the other ingredients doubled. One pound was way too much (but the flavor was good). I used Neese's sausage (yum). Hehe, I also just realized that I only did 1 c. milk (which I put in more because that was obviously was too little) so if I'd followed the recipe correctly, that part would've been good. Still recommend 1/2 the meat though. YUM!
From: Roosie
On Nov 2, 2003
My boyfriend and I just moved from North Carolina to California, so we've (well, more him than I) been missing Southern-type food. I finally caved in and made him biscuits and gravy last night. We were really happy to find that the Mean Chef had a recipe for sawmill gravy. I was really happy to find out that it was not as terrible for you as I had assumed (however, I never had it except at BoJangles, so being fast food, it may have been terrible for me by default). The gravy had a great flavor and was really easy (perfect to make quickly while the biscuits are in the oven), but we really felt it was too meaty- and I only used 12oz. of sausage, not 16! Next time, I will only use half or three-quarters of the sausage. I also had trouble with the fat- for some odd reason, I had hardly any. Nowhere near 2Tbs even. Even after I squeezed all I could out of the cooked sauasage. I'm not sure what happened, but I won't blame this on the recipe, however, I did have to add a little oil to make up for the missing fat.
From: Vicki in AZ
On Mar 17, 2003
I cooked this Sunday morning for a friend who is a biscuits and gravy fanatic. It was perfect.
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