Gravy Recipes

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.

Red Eye Gravy

Pan juices from frying a 1-pound ham slice (about 1/4-inch thick)

1/2 cup strong black coffee

Black pepper

Worcestershire Sauce

Fry the ham slice in the usual manner. Deglaze the frying pan with the coffee, scraping all bits and pieces loose from the bottom of the pan. Boil mixture for approximately 2 to 3 minutes or until reduced in half. Season with pepper and Worcestershire to your taste.

Pour Red Eye Gravy over cooked ham slice and biscuits.

Giblet Gravy

Turkey giblets and neck

2 boiled eggs coarsely chopped

1 medium onion, quartered

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1/2 cup water

pan drippings

1/4 cup (1/2 stick)

1/4 cup all-purpose flour

salt and freshly ground pepper,to taste

While turkey roasts, place giblets and neck in heavy 1 1/2-quart saucepan. Cover with cold water. Bring to a boil over high heat, skimming the top. Add vegetables and, if needed, a little additional water to cover them; return to a boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock. Strain, pressing stock from vegetables; discard vegetables. Reserve stock; you should have about 1 1/4 cups.

Chop giblets in small cubes and remove any neck meat; reserve. When turkey has completed roasting, remove it from the roasting pan, set roasting pan atop two burners, and over low heat add the 1/2 cup water to pan. Blend water with pan drippings, using a wooden spoon to stir mixture and loosen browned bits from bottom of pan. The water and pan drippings together should equal about 1 cup. Reserve this liquid.

In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise heat to medium and cook until flour mixture begins to turn golden brown (about 2 minutes).

Stir in 1 cup of the reserved giblet stock and the reserved 1 cup of liquid from the roasting pan, stirring constantly until thickened. If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk. Season with salt and pepper. Stir in giblets and boiled eggs serve hot with favorite cornbread dressing and mashed potatoes.

Tomato Gravy

1/4 cup bacon grease or shortening.(you can also use oil) 

1/4 to 1/3 cup all purpose flour

1- 14 oz. can of whole tomatoes with liquid(crush tomatoes with your hands or use a food processor) If using fresh tomatoes 3-4 large, scalded, peeled and crushed to make about 2 cups.

2 tablespoons butter

salt and pepper to taste

1/2 cup of water or milk for a creamier gravy

In large cast iron skillet, heat bacon grease or shortening

Stir in flour and lower heat to med. low

Keep stirring to brown flour to a dark roux stage. (If making a creamy gravy, just cook flour on low about 3-5 minutes to cook out the raw taste and be sure not to darken. This is referred to as a bechamel.)

Be careful not to burn roux. This takes a little while so don't try to hurry it up.

When flour gets to the dark roux stage, slowly stir in tomatoes with liquid.

Add water or milk a little at a time while stirring tomato gravy.

Season with salt and pepper and simmer on low for 10 to 15 minutes or until preferred thickness is achieved.

Before serving, add butter and stir. You may want to add a little salt and pepper, that's up to your taste.

Serve over fresh baked homemade biscuits with a little extra butter on top!

Peanut Butter Gravy

2 TBS Sausage or Bacon grease

1 TBS Flour

1/2 cup or more Milk

1 TBS Peanut butter

Salt and pepper

Brown flour in the sausage grease. Stir in 1 heaping tablespoon of peanut butter. Add milk as necessary to reach desired consistency. Salt and pepper to taste. This is great on toast, biscuits or hash browns.

Brown Gravy

2 tablespoons pan drippings

2 tablespoons all-purpose flour

1 /2 cup milk

1 cup water

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.