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Sawmill Country Gravy Premium 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.
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