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Cracker Barrel Old Country Store Copycat Sawmill Gravy

Updated July 01, 2016
(10 Votes)

10 Comments

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.

Ingredients
  • 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
Instructions
  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.
Did You Know?

This Cracker Barrel gravy recipe is definitely at the top of the list of the best copycat restaurant recipes! There are hundreds of these charming country restaurants, but their food still follows the same principles it did in the beginning. Cracker Barrel humbly began in 1969 in Lebanon, Tennessee when Dan W. Evins opened the first Cracker Barrel Old Country Store on Highway 109. Little did Evins know that in the next thirty years, Cracker Barrel would grow to be a nationwide chain.

Within a decade, Cracker Barrel had 13 restaurants in the southern United States, mostly owned by Evins' friends. By 2000, there were more than 420 locations throughout the U.S. In 2010, they formed their own charity, Cracker Barrel Cares. They then launched their own collection of licensed products to sell in their stores, so you can make all of your favorites at home! As of 2015, Cracker Barrel had more than 630 locations in at least 42 states. That's a lot of cornbread!

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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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