How Do You Spell SAWMILL GRAVY?

Pronunciation: [sˈɔːmɪl ɡɹˈe͡ɪvi] (IPA)

Sawmill gravy is a popular Southern breakfast dish made with milk, flour, and crumbled sausage. The spelling of "sawmill" can be broken down phonetically as /sɔːmɪl/ with the emphasis on the first syllable. It is believed that the dish was called "sawmill" because it was a hearty meal that was commonly served to workers in sawmills. The gravy is often served over biscuits or toast and is a staple in many Southern households. Its rich, creamy and savory flavor makes it a comforting start to any day.

SAWMILL GRAVY Meaning and Definition

1. Sawmill gravy is a traditional American Southern gravy that is typically served with biscuits. It is a thick and creamy white gravy that gets its name from its origin, as it was commonly prepared in sawmills or logging camps in the past.

   The main ingredients used in sawmill gravy are pan drippings from fried or cooked meats, such as bacon or sausage, along with flour, milk, and seasonings. The pan drippings are usually combined with flour to create a roux, which serves as the base of the gravy. The roux is cooked until it reaches a golden brown color to develop a rich flavor.

   After the roux is prepared, milk is gradually added to the mixture while continuously stirring, allowing the gravy to thicken and become smooth and creamy. Salt, pepper, and other seasonings like garlic powder or paprika are commonly added to enhance the taste.

   The end result is a hearty and savory gravy with a creamy consistency and a slightly meaty flavor. Sawmill gravy is often poured over warm biscuits or served alongside other breakfast items like scrambled eggs or fried chicken. Its comforting and indulgent qualities make it a popular choice for breakfast or brunch in Southern cuisine.

Etymology of SAWMILL GRAVY

The term "sawmill gravy" can be traced back to the Southern United States, particularly the Appalachian region. The etymology is derived from the idea that this type of gravy was commonly prepared and served in sawmills during the late 19th and early 20th centuries.

Sawmills were prevalent in rural areas where logging was a prominent industry. Lumberjacks and mill workers would often gather for meals in the sawmill's communal dining halls. These meals typically consisted of hearty, cost-effective dishes that could feed a large number of people.

Sawmill gravy, also known as "sawmill sausage gravy", is a thick white gravy made from pan drippings, flour, milk, and often seasoned with sausage crumbles or bacon. It was a staple in the sawmill dining halls, as it could be made using simple and affordable ingredients easily available in the area.