Posted by GarryinNC on September 20, 2013 at 18:34:44 from (66.226.49.211):
In Reply to: Cracker Barrel posted by Quick Claude on September 19, 2013 at 15:00:55:
Hillbilly Jack,
I live in North Carolina, and around here 'Sawmill Gravy' is flour gravy made with bacon drippings or the grease that you have left over when you fry pork sausage(patties). You add about as much flour as you have grease and brown it up pretty good(a roux), stirring it constantly with a fork or a flat whisk that I call a 'gravy thing'.
When it is brown enough, you start adding milk or milk/water and keep stirring so it does not get lumpy, adding salt and black pepper. Eat it over biscuits,eggs etc.
I believe the name is derived from the fact that it is a cheap way to fill workers up at a meal. Sawmill workers etc.
I am sure this is way more that you wanted to know, but there it is. When made right, it is real good.
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