Sawmill Gravy: Southern Comfort Breakfast

https://www.newsbreak.com/doc-lawrence-1599273/4026064967081-sawmill-gravy-southern-comfort?s=ws_em

Sawmill gravy, a creamy, peppery delight studded with crumbled pork sausage, isn't just a breakfast item in the South – it's a taste of history, a comforting tradition passed down through generations.

The story of sawmill gravy is rooted in the hard work and ingenuity of early American settlers, particularly in the Appalachian region where people needed hearty, inexpensive meals to fuel demanding days.

Country cooks, whose hands knew the language of flour and cast iron, made sawmill gravy regulalrly for breakfast. It was a ritual. I remember waking to the sizzle of sausage in a well-seasoned skillet, the rhythmic scraping a wooden spoon against the bottom coaxing the flavorful fat. Sawmill gravy wasn't measured with cups and spoons, but with instinct and experience – a "little of this, a pinch of that.”

The key was in rendering the sausage properly, coaxing out every bit of flavorful fat, making a roux that had to be cooked to a pale golden hue, ensuring a depth without any raw flour taste. And the milk? It had to be whole.

Generations of my family have gathered around the breakfast table, smothering fluffy Cathead biscuits with rich, peppery gravy. This wasn't just a meal; it was a moment of connection, a shared experience steeped in warmth and tradition.

This is American cooking: transforming humble ingredients into something truly special. Whether enjoyed in a cozy “meat and three” or a bustling family kitchen, sawmill gravy remains a beloved classic, a flavorful link to the past that continues to nourish and delight generations.

Here is a recipe found in a old large-print family Bible (modified slightly for clarity.)

Holly Springs Sawmill Gravy

Ingredients:

1 pound country breakfast sausage

1/4 cup all-purpose flour

2 - 2 1/2 cups whole milk (warmed slightly)

1 teaspoon freshly ground black pepper (or more to taste)

Salt to taste

Instructions:

Cook the Sausage: Crumble the breakfast sausage into a cast iron skillet. Place the skillet over medium heat and cook the sausage, stirring occasionally, until it is browned and fully cooked. As it cooks, the sausage will release its flavorful fat.

Render the Fat: Continue to cook the sausage until most of the fat has rendered out.

Make a Roux: Reduce the heat to medium-low. Sprinkle the flour evenly over the cooked sausage and grease. Stir constantly with a wooden spoon or spatula for 1-2 minutes. This creates the roux, the base of your gravy. The mixture should look like a thick paste and will have a slightly nutty aroma. Be careful not to burn the flour.

Add the Milk Gradually: Slowly pour in the warmed milk, about 1/2 cup at a time, whisking or stirring continuously to prevent lumps from forming. Make sure each addition of milk is fully incorporated before adding more.

Simmer and Thicken: Once all the milk is added and the gravy is smooth, bring it to a gentle simmer over medium-low heat. Continue to stir occasionally. The gravy will begin to thicken as it simmers. Cook for 5-7 minutes, or until it reaches your desired consistency. It should be thick enough to coat the back of a spoon.

Season: Stir in the freshly ground black pepper. Taste the gravy and add salt if needed.

Serve Immediately: Ladle the hot sawmill gravy generously over warm, split Cathead biscuits. Enjoy this taste of Southern comfort!

This is an invitation to connect with the tradition of sawmill gravy. Feel free to adjust the amount of pepper to your liking and savor the simple yet profound flavors that have nourished generations.