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Cracker Barrel Old Country Store Copycat Sawmill Gravy


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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Reviews More Reviews

May 15, 2014

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.


Sep 14, 2013

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


6 Ratings

Dec 17, 2012

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


Mar 14, 2011

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


Mar 11, 2011

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!


Jul 26, 2010

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.)


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