15 Reviews of Sawmill Gravy

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.

From: Laurieh

On May 23, 2004

This is the same recipe I use. I use spicy sausage, quite a bit of ground pepper and some sage, (not a lot). My whole family scarfs it up.

From: JanV

On Dec 3, 2004

I am not rating this because I have not made it according to this recipe yet but we (my family) have made this for generations. We use bacon grease-which gives you more grease. Then you can add in some crumbled sausage. When I was a kid we had this every Sunday. Now my family loves it when I make it for them. Also, I see people ladle it over whole biscuits but its best when you tear your biscuit up in bite size pieces and then pour the gravy over-more gravy per bite! Serve with eggs-over easy! Yum!!!

From: Vina

On Sep 6, 2004

My daughter and I just finished licking our plates clean. This was perfect! I loved the amount of meat and your method for cooking the roux and adding the milk off the heat was new to me, but has now been adopted as my method for any white sauce. Very smooth sauce without having to break my arm whisking out the lumps. I did add 1/2 cup of finely chopped onion when cooking the sausage, but only because I couldn't get my usual favorite 'oniony' sausage. I'll be making this often. Thanks, Mean!

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: 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: thomasjj93 s

On Sep 26, 2006

Well being a Army vet, I have eaten this every morning for along time when I was in. This is the first time I tried making it. It was outstanding. Served over homemade hashbrowns and eggs. Will keep this one for sure!

From: Denise!

On Feb 14, 2004

I apologize, I made this recipe a couple of weeks ago and forgot to review. This is how I make my gravy, only I use a very lean Sausage - Oldhams, so there's no need to remove the sausage from the pan. This is a very meaty recipe and sometimes I don't use a whole 16 ounces of sausage either. I did make this recipe and it was wonderful, Dave sends his thanks

From: Michelle in TN

On Feb 10, 2004

I made this and it turned out great we all liked it.I was glad I was able to make this and it had a taste usually I have no luck with gravy.I did as the recipe said all but using all of the sausage I only used half of it in the gravy.I did add a little but more oil to it because my sausage didn't give me enough fat.I will be making this again.