Breakfast Essentials: Old Sawmill Gravy
Andy Anderson !
I’ve kicked it up with a bit of apple-cider vinegar, cayenne pepper, and the use of white; as opposed to black pepper.
To be honest, the only resemblance to my recipe and a classic sawmill gravy is probably the name. However, it’s a nutritious meal, and it will keep you satisfied until the lunch-bell rings.
So, you ready… Let’s get into the kitchen.
8 ozbreakfast sausage, crumbled, i prefer pork
2 slicebacon, chopped
1/2 cflour, all-purpose variety
3 cwhole milk
1/2 cheavy or whipping cream
1 Tbspapple cider vinegar
1 pinchcayenne pepper, or to taste
·salt, kosher variety, to taste
·white pepper, freshly ground, to taste
How to Make Breakfast Essentials: Old Sawmill Gravy
- Chef’s Note: Per one story, the origins of “sawmill” gravy comes from the fact that it was served to the lumberjacks working at the sawmills in the timber-rich mountains of the East. It was a simple dish using bacon drippings, and ground cornmeal; however, it was nutritious enough to keep the men on their feet until lunch. Sometimes, if the gravy was too thick, the men complained that the cooks must have put sawdust into the gravy.
- Chef’s Note: If you are curious, here is an original recipe for sawmill gravy from an 1867 cookbook:
• 1 tablespoon bacon drippings
• 3 heaping tablespoons white cornmeal
• 1/2 teaspoon salt
• 2 cups milk
• dash of pepper
I have been told that this original recipe is still being served to lumberjacks up in the Pacific Northwest.