Saw Mill Gravy Pepper Gravy Recipes

SAWMILL GRAVY WITHOUT SAUSAGE

Steps:

• Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes. Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder. Cook until thickened but not boiling, about 5 minutes.

SAWMILL GRAVY

Steps:

• Cook sausage in a large skillet over medium heat, crumbling and cooking until no longer pink.
• Remove sausage and wipe skillet.
• Melt butter in same skillet over low heat.
• Whisk in flour and stir until smooth, about 1 minute.
• Whisk in milk gradually and cook, stirring constantly until thickend and bubbly (about 12 minutes).
• Stir in sausage, salt, pepper, and Italian seasoning if desired.

SAWMILL GRAVY (PAULA DEEN)

Steps:

• On medium heat, heat up skillet for 1 to 2 minutes. Combine sausage, bacon, onion and garlic.
• Put this mixture in pan hot pan. Break up sausage while cooking. Cook until sausage and bacon are browned.
• Stir in flour, pepper, salt and cook for 1 to 2 minutes. This will make a roux with the sausage and bacon fat.
• Slowly stir in the half and half. Keep stirring and cook over medium heat until it thickens.
• Stir in butter and serve.
• P.S. 1. If the gravy is too thick, you can add more half/half to thin it out. 2. If there are any leftovers and you want to re-heat this. I stir in a little more half /half and pop it in the microwave. 3. In the original recipe it calls for 1 tsp of salt, but for me there is a lot of salt in the meat already. It is easier to add salt to your plate, then have one person not be able to eat this because it is too salty for them. 4. We have also tried this with half hot sausage and half regular for a little more spice. Or you can just add red pepper flakes while cooking the meat.

BREAKFAST ESSENTIALS: OLD SAWMILL GRAVY

Steps:

• 1. PREP/PREPARE
• 2. 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.
• 3. Chef's Note: If you are curious, here is an original recipe for sawmill gravy from an 1867 cookbook: Sawmill Gravy • 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.
• 4. Gather your ingredients (mise en place).
• 5. Add the chopped bacon to a saucepan, over medium heat.
• 6. Cook until the bacon fat melts into the saucepan, about 3 - 5 minutes.
• 7. Add the crumbled sausage.
• 8. Continue to cook until the sausage begins to brown.
• 9. Chef's Tip: Keep the saucepan active by stirring regularly.
• 10. Add the flour.
• 11. Stir until completely incorporated into the sausage/bacon mixture, about 2 - 4 minutes.
• 12. Chef's Note: Cooking the flour for a couple of minutes, will help to eliminate that "flour" taste.
• 13. Add the milk and cream.
• 14. Bring the mixture to a simmer, and cook until it thickens, about 5 - 7 minutes.
• 15. Add the vinegar, and then season with the cayenne, salt, and pepper, to taste.
• 16. PLATE/PRESENT
• 17. Serve over a couple of freshly-made buttermilk biscuits, with a bottle of hot sauce on the side. Enjoy.
• 18. Keep the faith, and keep cooking.