How to make Sawmill or Sausage Gravy Recipe
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There's truly nothing like having gravy with biscuits for breakfast!
Did you know?
The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe! (from thespruceeats.com)
The things that make us go... really??
(We love food trivia!)
Our Kitcheneez Country Gravy mix is creamy (cornmeal-free), delicious and can be made with or without adding sausage. Enjoy!
Kitcheneez Country Gravy (also known as Sawmill or Sausage Gravy)
Rated 5.0 stars by 1 users
Category
gravy
Author:
Lisa Shively
With sausage or without, this is a perfect gravy to serve with biscuits or over chicken.
Ingredients
- 2 tablespoons of butter
- 1/3 cup flour
- 2 cups milk
- 1 tablespoon of Kitcheneez Country Gravy seasoning
Directions
Melt the butter in a saucepan.
Add the seasoning and flour.
Whisk in the milk.
- Bring to a boil. Reduce the heat. Whisk and cook until thickened. Remove from the heat.
- If needed, add a little more milk if the gravy needs to be thinned.
- To make Sausage Gravy, add 1 lb. cooked, crumbled sausage to the gravy and stir well. Serve over toast or biscuits.