Delicious Sawmill Gravy Can Be Made With Bacon or Sausage (2024)

FAQs

What's the difference between sawmill gravy and sausage gravy? ›

SAWMILL GRAVY VS.

These days, there really isn't much of a difference between sausage gravy and Sawmill Gravy, and the terms are fairly synonymous.

Sawmill Gravy seasoned and cooked with pork flavors, salt and black pepper. *May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. **We cook our hamburgers and hamburger steaks medium, medium-well and well-done.

Sawmill Gravy is a delicious comfort food dish with a Béchamel sauce that folks often serve on top of country-fried steak or biscuits. It consists of milk or cream, meat grease, flour, salt, and plenty of pepper. It can be either a white or light brown gravy, depending on the fat (butter or meat drippings).

What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.

One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits.

Cook the Gravy Longer

Oftentimes, a thin gravy just needs more time on the stove. You can also use this method if you accidentally overdid it on adding stock to your gravy. Continue to simmer the gravy, uncovered, until enough liquid evaporates to thicken the gravy.

Three hand-rolled Buttermilk Biscuits with our special Sawmill Gravy.

The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!

homestyle cooking since 1969. Two farm fresh eggs* with grits and your choice of Fried Apples or Hashbrown Casserole (410/430 cal) Turkey Sausage, Thick-Sliced Bacon or Smoked Sausage Patties (110-240 cal). Comes with All the Fixin's.

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

What is sawmill gravy called? ›

Sawmill Gravy

A creamy skillet gravy made with drippings, this staple—known by many now as just "sausage gravy" or "country gravy"—can be said to bolster up the entire Southern breakfast menu, and nobody makes it better than the old-fashioned, country-style breakfast joint in your hometown or your own grandma.

The dish gets its unique name from how the round circles of ham fat look like red eyes when floating on top of the coffee. It's also known throughout the South by other names like poor man's gravy, bottom sop, and red ham gravy.

For an additional kick, add a pinch or two of red pepper flakes along with the seasonings. Onions/Garlic can be sautéed with the sausage as well. If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.

Sawmill Gravy

A creamy skillet gravy made with drippings, this staple—known by many now as just "sausage gravy" or "country gravy"—can be said to bolster up the entire Southern breakfast menu, and nobody makes it better than the old-fashioned, country-style breakfast joint in your hometown or your own grandma.

The term "sawmill gravy" comes from early logging camp food and old-time sawmills. It was originally made with cornmeal, bacon drippings, milk, and seasonings. This resulted in a somewhat gritty gravy; in fact, rumor has it that the loggers would accuse the cooks of putting sawdust in the recipe!

The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy.