CRACKER BARREL'S SAWMILL GRAVYĬracker Barrel is known for Southern country cooking, and many flock to this popular restaurant chain for their Biscuits and Sawmill Gravy. Rest assured, no one is putting cornmeal in their Sawmill Gravy these days.at least, we hope not. The cornmeal must have been used as a thickener to make the gravy more substantial and filling for the loggers. The original Sawmill consisted of cornmeal, bacon drippings, milk, and seasoning. However, back in the 1800s, when they were whipping it up at the logging camps, it wasn't the same Sawmill gravy you envision today. These days, there really isn't much of a difference between sausage gravy and Sawmill Gravy, and the terms are fairly synonymous. This is why it is called Sawmill Gravy!Īlthough, in the South, you'll more likely hear it referred to as just plain, ol' Biscuits and Gravy. This hearty, protein-packed breakfast item was served as a filling breakfast to fuel the hard, manual labor faced by sawmill workers throughout the day. Many pinpoint the origin of this gravy to the late 1800s in Southern Appalachia. It is a popular and beloved Southern breakfast staple served over open-faced biscuits. Sawmill Gravy is white country gravy that begins with either bacon or sausage fat, and contains one or both of those proteins. Serve this Sawmill Gravy over homemade Southern biscuits with a side of fried eggs for a quick-fix breakfast the entire family will love! WHAT IS SAWMILL GRAVY? ![]() Making this protein-packed gravy at home is so much easier than you think, and with this foolproof recipe, you can expect a hearty breakfast on the table in less than 20 minutes! It's the perfect topping for the South's favorite carb - biscuits! ![]() You don't need a pre-made gravy mix and you definitely don't need a restaurant to enjoy a stellar serving of Sawmill Gravy and Biscuits! This recipe delivers a delicious, smooth and creamy gravy loaded with savory pork sausage.
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