Sawmill Country Gravy Premium PD Recipe

This traditional southern breakfast dates back to the early years of America and was also called camp gravy. It was thick and made from sausage drippings, served over biscuits or grits at logging camps in the pine forests of the south to satisfy hungry lumberjacks that accused the resident cooks of thickening it with sawdust. Protective Diet remade this American classic with a rich, stick-to-your-ribs sausage bits texture and flavor of the original. Plant-based Sawmill Gravy improves blood flow and provides healthy high energy, unlike the original that should have been named saturated fat gravy. A perfect easy-prep meal choice when extended energy to run a marathon or run a household is needed.

Premium Member Rating

(4.7 / 5)

4.7 5 12

12 people rated this recipe

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Comments (7)

  1. posted by Robinlee Garber on July 12, 2017

    I steamed some greens (Swiss chard), mushrooms, and green onions and filled a big bowl. Then put in 2 Corn biscuits and then topped with lots of gravy. Soooooo good! What a wonderful sauce for ancomfort food dish!

  2. posted by Stephanie Hoffpauir on July 10, 2017

    I love the flavor, texture, and how it makes plenty

  3. posted by Melinda Grace on June 2, 2017

    Would give 10 forks if possible!

  4. posted by Marie on May 10, 2017

    Made this today for breakfast. I didn’t have low sodium tamari so used the regular but think it tasted fine. Big hit with my family! I like my gravy “peppery” so added a little extra black pepper. YUM.
    Thanks Julie Marie for another great and tasty recipe. PD STRONG.

  5. posted by Becky Soubeyrand on May 9, 2017

    I cant get the recipe to print.. When I click on print recipe the recipe doesn’t come up, just the dscription like if I wasn’t a Premium member which I am. Help?

  6. posted by Jane Swart on May 9, 2017

    Agh! My finger hit a fork in the ratings and it rated it something. I don’t even know what. Is there some way for me to remove that?

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