The BBQ Guru      



BBQ Resources

BBQ Guru Recipes

Pork Sausage Sawmill Gravy by Shotgun Fred

In a skillet, brown ½ lb. Of your favorite pan sausage and separate sausage from drippings and set aside. Put 4 tbsp. of flour into the drippings left in the skillet. (If the sausage is lean and does not yield enough drippings, use some butter, Crisco or oil to brown the flour. (Hint: If needed, deglaze your frying pan with a little cider vinegar.) As the flour starts to brown, add small amounts of buttermilk, cream, milk or all three. Continue stirring. As the gravy thickens, add chicken stock or bullion broth or BBQ drippings to keep at your desired consistency.

Continue simmering and stirring with spatula (egg turner) so you can scrape the bottom of the skillet to prevent gravy from sticking and scorching to the bottom. Season to taste with your favorite dry seasoning.

Add browned sausage back to the gravy and serve with Shotgun Fred’s Light and Fluffy No-Measure Biscuits.

...And remember: “Cholesterol” is Latin word for FLAVOR!

printable recipe

back to Recipes

Buy BBQ Competition Meat
BBQ Guru Site Map
My BBQ Guru Account
BBQ Guru Blog
Find a BBQ Guru Dealer
BBQ Guru in the News
BBQ Guru has Success at their First Competition of the 2013 Season!
From Biscuits to Brisket
The Winning BBQ Tools
CyberQ Wi-Fi: Not for Rookies—Only for Serious BBQers
Follow Us on Twitter Friend Us on Facebook Watch Us on YouTube Pinterest
Made in the USA
New England Barbecue Society
Kansas City BBQ Society
Mid Atlantic Barbecue Association Florida Bar-B-Que Association
Austin Meat and Seafood Company Hunts Point
BBQ Guru Barbeque Recipes
BBQ Guru Barbeque Recipes
BBQ Guru Barbeque Recipes

Copyright 2012 The BBQ Guru. Design by <a href="" target="_blank">rachel wilk designs, llc</a>