SAWMILL GRAVY WITHOUT SAUSAGE
Great Southern white gravy. Pepper and sage are prominent flavors in this gravy.
Provided by Corey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 6 g, Cholesterol 21.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 170.8 mg, Sugar 2.8 g
SAWMILL GRAVY WITH SAUSAGE
An awesome sausage sawmill gravy to serve over biscuits or eggs. Makes a great meal any time of the day.
Provided by Little Buddha
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 7.9 g, Cholesterol 81.6 mg, Fat 28.8 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 12.5 g, Sodium 984 mg, Sugar 0.7 g
QUICK SAUSAGE GRAVY
I thought everyone knew how to make sausage gravy until my husband, George, and I served it for a breakfast we hosted. It disappeared quickly, and every one who tried asked for the recipe.
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a skillet, brown and crumble sausage until fully cooked; drain. Sprinkle with flour and blend. Gradually add milk, stirring constantly. Bring to a boil; boil for 1 minute. Cook until thickened. Serve over biscuits.
Nutrition Facts : Calories 386 calories, Fat 26g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 905mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
SAWMILL GRAVY
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
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
SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY
A rich and flavorful Southern-style sawmill gravy with Jimmy Dean® sausage. Serve hot over split biscuits.
Provided by Jessica Lawson
Time 15m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 5.5 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 2.5 g
SAWMILL GRAVY
Make and share this Sawmill Gravy recipe from Food.com.
Provided by mydesigirl
Categories Sauces
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 786, Fat 58.8, SaturatedFat 21.1, Cholesterol 179.9, Sodium 1456.1, Carbohydrate 18.6, Fiber 0.3, Protein 43
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SAWMILL GRAVY • LOAVES AND DISHES
From loavesanddishes.net
Ratings 3Calories 280 per servingCategory Side
- Cook the sausage in a 9-10” skillet over medium heat on the stove top. Break the meat up into small pieces as you cook it.
- After the sausage is done, pour off the grease leaving just a small amount in the pan. It’s fine to leave the sausage in the pan if you are going to use it in your gravy.
- Add the flour by sprinkling it over the top of the sausage. Cook the flour over medium heat for 1-2 minutes with the sausage in the dry pan.
- Add the milk all at once and use your wooden spoon to scrape the bits of meat and stuck on pieces from the bottom of the pan.
SAWMILL GRAVY WITH SAUSAGE RECIPE | ALTON BROWN
From altonbrown.com
4.6/5 (34)Category PantryServings 4Total Time 30 mins
- Crumble the sausage in a 10- to 12-inch cast iron skillet. Brown over medium heat. Remove the cooked sausage and pour off all but 2 tablespoons of fat, making sure you leave the stuck-on bits behind.
- Whisk the flour into the fat in the skillet and cook over medium heat for 3 minutes. Kill the heat and whisk in the milk a little at a time. Return the mixture to medium-high heat and whisk occasionally while the gravy comes to a simmer and thickens, 2 to 3 minutes. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan — that's where the flavor is.)
- Crumble the cooked sausage into the gravy, season with salt, add an insane amount of pepper, and serve hot over toast or biscuits.
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