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Cracker Barrel Old Country Store Copycat Sawmill Gravy

(10 Votes)


This thick and creamy cracker barrel copycat country store sawmill gravy will turn any meat-based meal into gravy heaven! It's definitely one of our favorite copycat recipes from restaurants that we've ever tried.

  • 1/4 cup fried meat grease
  • 1/4 cup flour
  • 1 sausage patty, cooked and crumbled
  • 1/4 cup bacon bits
  • 2 cups milk
  • salt
  • coarsely ground pepper
  1. After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings.
  2. Place back in pan and add flour. Stir until blended.
  3. Add milk and cook over medium heat, stirring constantly until bubbling and thick.
  4. Season to taste with salt and coarse ground pepper.
  5. Add crumbled sausage and bacon bits. Stir well and serve.
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Recipe was not quite store accurate but that has more to do with matching their meat products than the actual recipe. That said, it was AMAZING and I had a hard time keeping my tasting spoon out of the finished product. Nota bene One pound of Tennessee Pride sausage will create enough grease for this recipe, and makes the finished product suuper flavorful you may find you don't need to add any salt at all to the end product.

To singingcelt, Your truly rude. Keep your ignorant comments to yourself. Disliking something is fine, but your snarky comment went over board. Shame on you.

This gravy is the most vile, gross tasting gravy I've ever had. Why the hell would anyone ever want to replicate this slop?

If you can't say something nice, don't say anything at all. And while saying nothing take some cooking lessons.

YO, numbnuts. This is a SIMPLE medium WHITE sauce with sausage and bacon added. HOW DID YOU SCREW IT UP? BURNT THE FLOUR DIDN'T YOU.

Red Eye gravy and Sawmill gravy two different gravies. Sawmill is a milk, flour and grease gravy and Redeye is grease and coffee gravy.

@L Graham: Thanks for your feedback! Your version of this recipe also sounds delicious. - RecipeLion Editors

I have to more or less agree with BILOXIPAT. My grandma always made Red-eye Gravy after cooking pork sausage patties, but instead of adding hot water, she added hot coffee. It was wonderful on top of sausage on biscuits!

True Sawmill (or Red-eye) Gravy is made after cooking ham. You keep the drippings, add hot water, salt and pepper, and stir till the grease and water blend. Pour over split biscuits. What you are describing above is "Milk" gravy. (I know 'cause my dad and his family before him owned a sawmill during the Depression.)

My Dad always made his 'red eye' gravy with strong black coffee just as his southern Mama did hers. But Cracker Barrels delicious 'sawmill' gravy IS 'milk' gravy and their re eye gravy is 'without' milk.


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