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
SAWMILL GRAVY (PAULA DEEN)
This is the best gravy I have ever tried. It is rich and creamy. One of the family members was reading Paula Deen's book and this recipe was in there. So we tried and all fell in love with it. Even the picky youngsters of the family, will eat this with biscuits. It is a heart attack waiting to happen. This is only cooked twice a year because it is so sinful. I don't even like sausage and I love eating this gravy.
Provided by Coppercloud
Categories Sauces
Time 35m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 9
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 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
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
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
KITTENCAL'S SAUSAGE SAWMILL GRAVY (WITH BISCUITS)
Comfort food at it's best, this is a family favorite that goes back years! --- Jimmy Dean has a wonderful bulk sausage roll that will work great for this recipe, you may adjust the pepper flakes to suit heat level, my family likes extreme heat so I use 2 heaping teaspoons or you may use spicy sausage meat --- serve this over biscuits, I also like to serve it over mashed potatoes or fries :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
FRIED PORK TENDERLOIN AND SAWMILL GRAVY
Steps:
- Slice the pork tenderloin into 3/4 inch thick pieces.
- In a shallow bowl, mix together all purpose flour, seasoned salt and black pepper until blended. Reserve 1/4 cup for the gravy and set aside.
- Use the remaining 1/2 cup to dust both sides of the sliced pork tenderloin.
- Heat 1/4 cup of olive oil and 3 Tbsp of butter in a large skillet over medium-high heat.
- Brown the tenderloin in batches cooking for around 4 minutes on each side. Adjust depending on thickness. Remove to a platter and keep warm.
- To make grav: Reserve 2 Tbsp of pan drippings and add 3 Tbsp of butter.
- Sprinkle the 1/4 cup reserved flour into the pan and stir to combine. Cook for about 1 minute scraping any brown bits from bottom of pan.
- Gradually whisk in the milk, tarragon and poultry seasoning.
- After all of the milk has been added, bring to a boil to thicken, then immediately lower the heat whisking constantly. Let the gravy slowly bubble for 5 minutes, stirring occasionally, over low heat. Adjust salt and black pepper to your taste.
- You may adjust the consistency adding more milk to thin, if desired. Serve immediately drizzled over pork tenderloin.
Nutrition Facts : ServingSize 1 serving, Calories 523 kcal, Carbohydrate 16 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 162 mg, Sodium 626 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g
SAWMILL GRAVY
Provided by Alton Brown
Categories condiment
Time 30m
Yield 2 1/2 cups gravy
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.
SAWMILL GRAVY WITH SAUSAGE
Steps:
- Serve and enjoy on top of biscuits.
Nutrition Facts : Calories 273 kcal, Carbohydrate 10 g, Cholesterol 45 mg, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, Sodium 596 mg, Sugar 5 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
SAWMILL GRAVY
Looking for a delicious gravy to top your breakfast or dinner with? This sawmill gravy features bacons, sausage, salt and pepper and is sure to satisfy your craving. Serve over warm fluffy biscuits or a country fried steak.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- In a large skillet, combine the sausage, bacon, onion and garlic. Cook over medium heat until the sausage is browned and crumbles.
- Stir in the flour, salt and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half and half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.
SAWMILL GRAVY
I don't really have a recipe, but when I make it, I make a crock pot full. It isn't particularly good for the health-conscious, and certainly isn't good for the waistline, but what the heck? The amounts below will make enough for about 15 people You can do all sorts of stuff with this. Serve it over hot biscuits, cornbread, or toast (my daddy used to call it "S_ _ t on a Shingle.") Instead of sausage, you can use ground beef or turkey, or thinly sliced beef, or ham. You can use it as a base for a pot pie, just add veggies, put it between two crusts, and bake......
Provided by Swordbreaker
Categories Breakfast
Time 40m
Yield 1 Crock Pot, 15 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 387, Fat 30.4, SaturatedFat 15.8, Cholesterol 109.5, Sodium 152.2, Carbohydrate 8.9, Fiber 0.4, Sugar 0.1, Protein 19.3
More about "sawmill gravy food"
GRAVY - WIKIPEDIA
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SAWMILL GRAVY - GRANDBABY CAKES
From grandbaby-cakes.com
5/5 (6)Total Time 25 minsCategory Breakfast, Side DishCalories 416 per serving
- Preheat a 4 to 6 quart saucepan over medium heat and begin cooking onion in butter. Once the onion is slightly amber, 2-3 minutes, add garlic and red chili flakes, continue to brown for 1-2 more minutes and then add the sausage and salt. Stir, breaking up sausage with a wooden spoon for another 5 minutes.
- Gradually sprinkle in the flour while stirring. Once flour is incorporated, 1-2 minutes, slowly add stock while stirring. Increase heat to high and continue cooking until sauce comes to a boil and starts to thicken. Add cream and season with nutmeg, Tabasco, and pepper. Bring mixture up to a boil again while stirring. Remove from heat and cool slightly, about 5 minutes, to thicken.
SAWMILL GRAVY RECIPE WITH SAUSAGE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (2)Total Time 18 minsCategory BreakfastCalories 334 per serving
- In a large saute pan over medium-high heat add the sausage, breaking it apart with a wooden spoon and saute for 7-10 minutes until cooked through.
- Add flour and stir to coat. Add the milk, a generous splash at a time, whisking after each addition until all of the milk has been incorporated. Add the salt and pepper and stir again.
- Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and set aside.
SAWMILL GRAVY RECIPE WITH SAUSAGE - STATE OF DINNER
From stateofdinner.com
Ratings 10Category Breakfast, BrunchCuisine AmericanTotal Time 12 mins
- In a skillet with high sides, brown sausage over medium heat. Break up the sausage into smaller chunks as it cooks. Once the sausage is browned, take a look at the amount of grease in the pan, and add additional oil, if necessary, to bring it to a couple of tablespoons of oil.
SAWMILL GRAVY RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Total Time 25 minsServings 3.75
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels. Wipe skillet clean.
- Melt butter in skillet over low heat. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, over medium heat about 10 to 12 minutes or until thickened and bubbly. Stir in sausage, salt, pepper, and, if desired, Italian seasoning.
CREAMY SAWMILL GRAVY WITH SAUSAGE - MY COUNTRY TABLE
From mycountrytable.com
Servings 6Estimated Reading Time 5 minsCategory BreakfastTotal Time 40 mins
- Fry the sausage over medium heat in an iron skillet or any medium skillet. Using a metal spatula, chop the sausage into small pieces and turn it frequently as it’s frying. Remove from heat and transfer the sausage to a strainer placed over a bowl, allowing the sausage to drain. Transfer any drippings from the drained sausage back to the skillet if necessary to make 3 tablespoons of drippings. If you don’t have enough drippings, add a little bit of butter to the skillet.
- Return the skillet with the drippings back to medium heat. Allow the drippings to become hot again, and whisk in the flour. Continue whisking for about 4 to 5 minutes until the flour taste has had time to cook out of the mixture. It should become a golden brown roux.
- Continue whisking constantly while slowly adding the first cup of milk. Add the salt and pepper and continue whisking. As mixture begins to bubble, slowly add the second cup of milk. As mixture begins to thicken, slowly add the third cup of milk. Continue whisking until the mixture has thickened to a gravy consistency and remove from heat.
HOW TO MAKE SAWMILL GRAVY - FOX VALLEY FOODIE
From foxvalleyfoodie.com
5/5 (4)Category BreakfastCuisine AmericanTotal Time 30 mins
- Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden. (This burns away the raw flour flavor which must be done before liquid is introduced)
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.
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