Saw Mill Gravy ( pepper gravy)

Recipe Rating:
 2 Ratings
Serves: 5 cups
Cook Time:
Cooking Method: Stove Top

Ingredients

1/3 c oil, veg. or canola
3/4 c flour
1 1/2 tsp coarse black pepper
1 1/4 tsp salt
4 c milk

The Cook

Millie Johnson Recipe
x3
Well Seasoned
Valley Head, AL (pop. 558)
BISCUITMAKR
Member Since May 2012
Millie's notes for this recipe:
This is southern Saw Mill gravy also called pepper gravy. For breakfast I add 1/2 lb. cooked sausage to it and serve it over biscuits. It is hard for me to make alittle of anything so refrigerate or freeze leftovers or cut recipe in half! You may need to add more milk if it is saved and reheated as it will thicken somewhat.
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Directions

1
In medium to large pot add oil,flour,salt, and pepper. Heat on medium for 2 1/2 minutes stirring constantly. Do not let it brown! This is a light roux.
2
Pour milk in all at once, whisking as you do so. You can turn the heat up some but beware of scorching. Stir constantly. Bring to full boil. Add alittle more milk if it is too thick for your liking.
3
For sausage gravy add in 1/2 lb. crumbled, fully cooked sausage.

About this Recipe

Comments

1-5 of 34 comments

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user David Reeves Woodrow - Aug 13, 2012
Great sounding gravy, Millie! Makes me want to bake some hot biscuits right now! By the way, you might enjoy the group "The Breakfast Lovers Club".
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Aug 13, 2012
yummmm yum...the only thing I do different is, I use "bacon drippings" instead of your oil. And for sausage gravy I use "sausage drippings".

My Grandmother taught me to make gravy like this when I was a small child.
user Stormy Stewart karlyn255 - Aug 13, 2012
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
BREAKFAST BONANZA
Magic in the Kitchen
USA State Recipes
user Millie Johnson BISCUITMAKR - Aug 13, 2012
David,thank you for the heads up on The breakfast lovers club. I love breakfast! we have it for supper often.lol. Here's my biscuit recipe if you want it. Millie's Buttermilk Biscuits .
Cin, my grandma did it that way,too. My pawpaw made a dark bacon drippings gravy.Back then they didn't waste anything, not even scraps as those went to the hogs. They had a boar and sow and would sell all but one or two babies , which they fatten for butchering. I wish I knew how to cure like they did back then! That was some good eatin.

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