Sawmill Gravy

Sawmill Gravy

17
LLOYD RUSHING 2

"A thick milk gravy. Serve on biscuits with sausage and eggs."

Ingredients

35 m {{adjustedServings}} servings 512 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain on paper towels, reserving 2 tablespoons fat in skillet. Stir in flour, salt, and pepper. Cook, stirring constantly, until flour is brown. Add chopped green onion, and cook until tender. Gradually stir in milk, and cook until thickened. Add more milk if necessary to achieve preferred consistency. Serve with sausage.
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Reviews

17
  1. 17 Ratings

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What you have is a Sausage Gravy, not a Sawmill Gravy. What makes it Sawmill Gravy is CORNMILL. you add cornmill to give it a gritty taste like saw dust. Thats why itd called Sawmill Gravy.

i just made this gravy along with some biscuits and it was absolutly wonderful. The only adjustment i made was to cut the amount of sausage in half. 5 stars for this very very good sausage gravy!

Hmmmmm, well. I think that gravy is a very personal dish. And, whether someone likes it or not probably is tied to the region in which they live. For me, this recipe needs improvement. I cut the...