Do any of you out there in Yahoo land know how to make "saw mill gravy or brown gravy" from scratch?!
1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste
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.
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Old Fashioned Brown Gravy
INGREDIENTS
* 2 tablespoons pan drippings
* 2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup water
* salt and pepper to taste
DIRECTIONS
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Answers: Sawmill Gravy
1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste
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.
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Old Fashioned Brown Gravy
INGREDIENTS
* 2 tablespoons pan drippings
* 2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup water
* salt and pepper to taste
DIRECTIONS
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
collect the fat, add a half a stick of butter, three tablespoons of flour, whisk, and milk and then add 1/4 cup boiled cornmeal.
BROWN GRAVY:
3 tbsp. flour
2 c. water
2 tbsp. catsup
Salt to taste
1/2 tsp. black pepper
Stir flour in pan meat was cooked in, into the "drippings".
(If you don't have fresh drippings, you can use a couple of tsps of bacon fat or butter)
Stir until brown.
Mix water, catsup, black pepper.
Slowly add the wet mixture and stir continuosly until thick and smooth and bubbly.
You can substitue product like "Gravy Master" for the catsup, for a different flavor.
for a roast gravy.
remove roast from pan. add to drippings 3-4 tablespoons flour. stir ( scrapping up brown roast bits ) and cook over medium heat till it starts to thicken. adding 2 cups water or beef broth to stir until thicken and smooth. season with salt & pepper to taste.
**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.
I'm one of those that doesn't use measurements...can't even guage. But, here are the ingredients and basic instructions for brown gravy. I'll give guestimates.
3 TBSP Cooking Oil
1-2 TBSP Flour
1 C. Water/meat drippings
1 Beef broth cube (optional)
Salt (to taste)
Pepper
Heat cooking oil in a saucepan. Add flour and wisk until light brown. The oil & flour should make a thin "paste". Once it is browned, add the water/meat drippings, beef broth cube (optional), salt, & pepper & stir with wisk until thickened. If the gravy is too thin, mix flour and cold water in a cup & pour slowly into the gravy, as needed.
Sawmill Gravy
1 lb bulk breakfast sausage or spicy sausage
1/4 cup flour
2 cups milk
salt and pepper
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.
nfd?
Southern Saw Mill Gravy
Ingredients:
Ham, sausage, or bacon grease
Salt and pepper
3 tablespoons flour
Water
Milk
Directions:
Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits.
Brown gravy is easy.Take some oil and put it in the skillet.Heat on med.heat.Then sprinkle flour into the oil.Enough oil to coat the bottom of skillet,then enough flour to spread over the oil.Now brown the flour to a very dark brown color.Add water a little at a time.Use a whisk to keep it from lumping.Cook and stir.Gravy is when it is thick as you want it....
I hate making gravy K. I buy the jar stuff or packet stuff that you mix with water.
bacon grease add some white flour a little milk a dash of pepper and stir