The only red gravy i know of is what we call red-eye gravy and that is made with the drippings from usaully country ham or bacon, a little water and a splash of coffee (black) and simmered a few minutes, then spoon over some biscuts. Awsome stuff, not good for the arteries and veins, though....
Sawmilll gravy is made with crumbled up sausage, browned up in a skillet. Remove the meat when nice and brown, add a couple of table spoons flour and stir constantley. When the flour is browned, add either milk or water and conyinue to stir till nice and thick then add back the meat and serve over biscuts or rice, makes a great meal. However i must add that it is not good for the arteries or veins.
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