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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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New Recipes For August 2007

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Southern Winter Breakfast III

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Sawmill Gravy

Recipe #56251 | 25 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: mydesigirl
Mar 12, 2003

***ADOPTED***

2 1/2 cups (change servings and units)

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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Featured Reviews for This Recipe

From: michelles3boys

On Aug 27, 2009

This was my 1st attempt at making homemade sawmill gravy. Before that, I had always bought the powder that comes in the little envelope to make it. As recommended, I used a cast iron skillet. It turned out really well. At first I was doubtful, because my flour/grease paste wasn't mixing well in the milk. I really had to whisk and whisk to get all the clumps out. After that, though, it thickened up nicely and turned out great.

0 people found this review helpful

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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!

1 person found this review helpful

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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.

4 people found this review helpful

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