I'll bite! What's sawmeal gravy?
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How do you eat them
- Thread starter tenngun
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You fry sausage in a cast iron skillet. Then you leave some of the fat, and whisk in some flour. Season to taste with salt and pepper, or other spices.
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What david w sez!
Sawmeal or sawmill gravy is a white gravy, sometimes made with milk and occasionally with cornmeal, and usually with good old pork sausage. Some add red pepper flakes, extra black pepper and other spices. A plate of hot buttermilk biscuits topped with sawmeal gravy is a meal in itself.
Sawmeal or sawmill gravy is a white gravy, sometimes made with milk and occasionally with cornmeal, and usually with good old pork sausage. Some add red pepper flakes, extra black pepper and other spices. A plate of hot buttermilk biscuits topped with sawmeal gravy is a meal in itself.
I cook mine plain and stick them in fridge and eat cold the next day, same with oatmeal.
Yeah, I always thought sawmill gravy was made with milk. I'm not sure how it differs from White Milk Gravy. Folks put it on chicken fried steak and biscuits and gravy is a standard (with chucks of sausage added).
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Forty years ago was on systems walkdowns in a power house near the Gulf Coast so I learned to like grits in a disposable coffee cup.
As someone said, grits are a blank canvas and I do love them “dolled” up but most of the time for a good solid breakfast it is yellow grits, over easy eggs and something cut from a dead hog.
About the gravy thing, growing up in the Mississippi Delta gravy was served on everything but birthday cake and jello. I’m sure I ate “sawmill” gravy but never heard it called that till I ate at Cracker Barrel
About the gravy thing, growing up in the Mississippi Delta gravy was served on everything but birthday cake and jello. I’m sure I ate “sawmill” gravy but never heard it called that till I ate at Cracker Barrel
Like a lot of grit cookers, I have a personal recipe. I start with real grits (not "quick" and definitely not instant). Slow cook (with less water than some recipes would suggest) for about 8 minutes with salt, fresh ground black pepper, butter, and a little sharp cheddar cheese. At around 8 minutes I add whole buttermilk to them as they finish cooking until they reach the right consistency. The buttermilk adds extra flavor and gives a creamy feel/texture to the grits. After cooking, I set them aside on a warm burner while I make some scrambled eggs. If I'm cooking bacon or cured ham, I'll make up some gravy from the drippings to add to the grits as well. Like others here, I like to mix my scrambled eggs up with my grits on my plate. My wife is from CT, never had grits growing up, but loves my grits.
So when I eat them sweet, they are left overnight where they harden quite a bit, and then cut into squares, fried, and then served with some syrup.
Otherwise they are a savory dish served wet.
Butter and pepper
butter, and egg, cheese, bacon bits, and pepper,
redeye gravy next to a fried ham steak
With butter and shrimp
ground into masa flour and made into a pupusa, filled with spicy pork, or with spicy bean paste, and browned on a gridle
LD
RATROD56
40 Cal
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I like shrimp & cheese grits for dinner and grits with milk, butter & sugar with breakfast
Hot with butter and salt or if you chill them in a mold in the fridge you can slice them and pan fry them. YUM!
Sawmill gravy is brown gravy. Degree of brownness can vary. White gravy is simply that , white gravy. I rank it with white bread. As they say here, it's tollable, but not the best. But as I say itch to his own. One man's junk is another man's treasure.
Here is a little dissertation about gravy. Well worth the read.
https://seandietrich.com/gravy/
https://seandietrich.com/gravy/
And one by Sean. Enough Grits.
https://seandietrich.com/enough-grits/
https://seandietrich.com/enough-grits/
DuncNZ
54 Cal.
I have never heard of Grits , chicken fried steak , and white gravy , (although that may be what I call white sauce) , or redeye gravy .I think that what you call biscuits we call scones , what we call biscuits you call cookies .All in all this is an interesting thread . It all looks like a heart attack in waiting , but it sounds like a tasty way to go . 
White can be like white sauce, or a meaty gravy.I have never heard of Grits , chicken fried steak , and white gravy , (although that may be what I call white sauce) , or redeye gravy .I think that what you call biscuits we call scones , what we call biscuits you call cookies .All in all this is an interesting thread . It all looks like a heart attack in waiting , but it sounds like a tasty way to go .
Red eye is much like the brown sauce you put on banger and mash, except instead of water strong coffee is used.
If you can get Italian polenta you will get close to grits
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I meant to add that the first time I had grits was in a small diner in Manhattan, of all places. I was working as a photographers assistant and went in for breakfast saw grits on the menu and gave a try. So for it is the only place in NY that I have seen grits on the menu.
Grits should be outlawed. Yuk.Interesting thread. There are white grits and yellow grits and there is an event in Georgia with fresh grits. I've never had fresh grits. Yellow grits go pretty well with smoked fish. Brennan's in New Orleans, who is consistently ranked as having one of the best breakfasts in the country has cheese grits at $6 a pop, I had to try them. Pretty good.
Redeye gravy, I thought that was ham drippings and coffee.
white milk, I thought was a béchamel type thing, white flour, butter, milk.
Sawmill- as others have said- never heard about it until recently, Brown? How do you make it?
Redeye gravy, I thought that was ham drippings and coffee.
white milk, I thought was a béchamel type thing, white flour, butter, milk.
Sawmill- as others have said- never heard about it until recently, Brown? How do you make it?
I love em but the wife a kid won’t touch ‘em!
