Sawmill Gravy
I thought everyone knew how to make sawmill gravy until my husband, George, and I served it for a breakfast we hosted. It disappeared quickly, and everyone who tried it asked for the recipe. —Joan Daumeyer, Blanchester, Ohio
Sawmill Gravy Tips
How do you store sawmill gravy?
This sawmill gravy will last between 3 and 5 days when stored in an airtight container in the fridge.
What are some variations of this sawmill gravy recipe?
Try adding different seasonings like sage, pepper, garlic or onion powder. Or try adding cheese, as in this cheesy sausage gravy.
What can you serve with sawmill gravy?
Serve gravy with biscuits or on top of these other gravy-soaked dishes.—Christina Herbst, Taste of Home Assistant Digital Editor
Ingredients
- 1 pound bulk pork sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon pepper
Directions
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1In a large skillet over medium heat, cook sausage until no longer pink, 5-7 minutes, breaking into crumbles; drain, reserving 3 tablespoons drippings in pan with cooked sausage. Stir in flour. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in pepper.
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