Sawmill Gravy

  • MrsGarcia Posted: 01/29/09
    Worthy of a Special Occasion

    Very good! Traditionally, I and most other people I've talked to, do the "3 tablespoons reserved sausage grease" and no matter what you do or how slow/fast you cook/crumble it: you NEVER get 3 tablespoons! And, the recipes I've used in the past (I usually substitute sausage grease for bacon grease: that always works!) never, ever yield nearly 4 cups of gravy. Though I followed the recipe pretty darn close, I didn't use the Italian Seasoning but very little cayenne pepper and a pinch of fresh rosemary. It's all I had around! And it got rave reviews from the 3 people I cooked for. Like most gravies, I'd recommend using sage sausage. I have a new gravy recipe for my biscuits and gravy, thank God. :)

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