Sawmill Gravy From Cracker Barrel Recipes

SAWMILL GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain on paper towels, reserving 2 tablespoons fat in skillet. Stir in flour, salt, and pepper. Cook, stirring constantly, until flour is brown. Add chopped green onion, and cook until tender. Gradually stir in milk, and cook until thickened. Add more milk if necessary to achieve preferred consistency. Serve with sausage.

CRACKER BARREL CHICKEN FRIED STEAK RECIPE - (3.9/5)

Steps:

• Preheat oven to 150°F. In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In a third shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, adding additional vegetable oil between steaks if needed. Remove from pan and keep cooked steaks warm in preheated oven if not serving immediately.

CRACKER BARRELS WHITE GRAVY (REQUEST)

Steps:

• Brown the bacon in a large skillet, over medium-high heat, and then remove and crumble.
• Add the butter and onions to the pan, and cook until onions are just browning.
• Turn the heat to low and add the flour. Cook for about 3 minutes or until the roux smells nutty.
• Whisk in the milk, salt, and pepper and bring to a boil over low heat, stirring often.
• Add the crumbled bacon.

SAWMILL GRAVY FROM CRACKER BARREL

Steps:

• 1. After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well and serve.

CRACKER BARREL OLD COUNTRY STORE'S SAWMILL GRAVY RECIPE - (4/5)

Steps:

• After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add 2 cups water and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.

SAWMILL GRAVY

Steps:

• In a large skillet, combine the sausage, bacon, onion and garlic. Cook over medium heat until the sausage is browned and crumbles.
• Stir in the flour, salt and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half and half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.