When it comes to gravy, there are many variations that can elevate a meal from ordinary to extraordinary. Two popular types of gravy that often get mentioned together are brown gravy and Sawmill Gravy. While they may seem similar at first glance, these two gravies have distinct differences in terms of their ingredients, preparation methods, and cultural associations. In this article, we’ll delve into the world of gravy and explore the differences between brown gravy and Sawmill Gravy.
Understanding Brown Gravy
Brown gravy is a type of gravy that is made by deglazing a pan with a small amount of liquid, usually stock or wine, to release the browned bits from the bottom. These browned bits, also known as the “fond,” are then mixed with flour or another thickening agent to create a smooth, velvety texture. Brown gravy is often served with roasted meats, such as beef or lamb, and is a staple of traditional British and American cuisine.
The Science Behind Brown Gravy
The key to making a good brown gravy is to create a rich, caramelized crust on the bottom of the pan. This crust is formed when the natural sugars in the meat or vegetables are cooked, causing them to break down and form new compounds with distinct flavors and aromas. When the pan is deglazed, these compounds are released and become the foundation of the gravy.
Ingredients and Preparation Methods
To make a basic brown gravy, you’ll need the following ingredients:
- 2 tablespoons of all-purpose flour
- 2 tablespoons of butter or oil
- 2 cups of stock or wine
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
To prepare the gravy, simply melt the butter or heat the oil in a pan over medium heat. Add the flour and whisk to combine, cooking for 1-2 minutes or until the mixture forms a smooth paste. Gradually add the stock or wine, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes or until the gravy thickens.
Understanding Sawmill Gravy
Sawmill Gravy, also known as “country gravy” or “sawmill sausage gravy,” is a type of gravy that originated in the Southern United States. It’s made with a combination of pan drippings, flour, and milk or cream, and is often served with breakfast dishes, such as biscuits and sausage.
The Cultural Significance of Sawmill Gravy
Sawmill Gravy has a rich cultural heritage in the Southern United States, where it’s often served at family gatherings and community events. The gravy is typically made with the pan drippings from cooked sausage or bacon, which are then mixed with flour and milk or cream to create a smooth, creamy texture.
Ingredients and Preparation Methods
To make a basic Sawmill Gravy, you’ll need the following ingredients:
- 2 tablespoons of all-purpose flour
- 2 tablespoons of pan drippings from cooked sausage or bacon
- 1 cup of milk or cream
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
To prepare the gravy, simply whisk the flour into the pan drippings to combine, cooking for 1-2 minutes or until the mixture forms a smooth paste. Gradually add the milk or cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-10 minutes or until the gravy thickens.
Key Differences Between Brown Gravy and Sawmill Gravy
While both brown gravy and Sawmill Gravy are delicious and popular types of gravy, there are some key differences between them. Here are a few of the main differences:
- Ingredients: Brown gravy is typically made with stock or wine, while Sawmill Gravy is made with pan drippings and milk or cream.
- Preparation Methods: Brown gravy is made by deglazing a pan with a small amount of liquid, while Sawmill Gravy is made by whisking flour into pan drippings.
- Texture: Brown gravy is typically smooth and velvety, while Sawmill Gravy is often thicker and creamier.
- Cultural Associations: Brown gravy is often associated with traditional British and American cuisine, while Sawmill Gravy is a staple of Southern American cuisine.
Using Brown Gravy and Sawmill Gravy in Your Cooking
Both brown gravy and Sawmill Gravy are versatile ingredients that can be used in a variety of dishes. Here are a few ideas for using these gravies in your cooking:
- Roasted Meats: Brown gravy is a classic accompaniment to roasted meats, such as beef or lamb. Simply serve the gravy over the meat and enjoy.
- Biscuits and Sausage: Sawmill Gravy is a staple of Southern American cuisine, and is often served with biscuits and sausage. Simply cook the sausage and biscuits, then serve with a generous helping of Sawmill Gravy.
- Mashed Potatoes: Both brown gravy and Sawmill Gravy can be served over mashed potatoes for a delicious and comforting side dish.
- Gravy over Eggs: Sawmill Gravy is often served over scrambled eggs or breakfast burritos for a hearty and filling breakfast.
Conclusion
In conclusion, brown gravy and Sawmill Gravy are two distinct types of gravy that offer different flavors, textures, and cultural associations. By understanding the ingredients, preparation methods, and cultural significance of these gravies, you can add depth and variety to your cooking. Whether you’re serving roasted meats, biscuits and sausage, or mashed potatoes, these gravies are sure to elevate your dishes and leave your guests wanting more.
What is the main difference between brown gravy and sawmill gravy?
The primary distinction between brown gravy and sawmill gravy lies in their ingredients and preparation methods. Brown gravy is typically made with the pan drippings from roasted meat, such as beef or lamb, and is often thickened with flour or cornstarch. On the other hand, sawmill gravy is a Southern American staple, traditionally made with pan drippings from cooked sausage or bacon, flour, and milk or cream.
The flavor profiles of the two gravies also differ significantly. Brown gravy tends to have a richer, more intense flavor due to the caramelized pan drippings, while sawmill gravy has a milder, creamier taste. This difference in flavor is largely due to the type of meat used in the pan drippings and the addition of dairy in sawmill gravy.
What is the origin of sawmill gravy, and how did it get its name?
Sawmill gravy is believed to have originated in the Southern United States, particularly in the Appalachian region. The name “sawmill gravy” is thought to have come from the fact that this type of gravy was often served to sawmill workers as a hearty and filling accompaniment to their meals. The gravy was typically made with the pan drippings from cooked sausage or bacon, which were readily available and affordable ingredients.
The name “sawmill gravy” is also sometimes attributed to the fact that the gravy was similar in color and consistency to the sawdust and wood shavings found in sawmills. Regardless of its exact origin, sawmill gravy has become a beloved staple in Southern cuisine, often served over biscuits, eggs, and other breakfast foods.
Can I make brown gravy without using pan drippings from roasted meat?
While traditional brown gravy is made with pan drippings from roasted meat, it is possible to make a variation of brown gravy without using these drippings. One common method is to use beef broth or stock as a substitute for the pan drippings. Simply reduce the broth on the stovetop until it reaches the desired consistency, then whisk in flour or cornstarch to thicken the gravy.
Another option is to use a combination of butter and flour to create a roux, which can then be whisked into beef broth or stock to create a brown gravy. While these methods won’t replicate the exact flavor of traditional brown gravy, they can still produce a rich and flavorful gravy.
What is the best type of sausage to use for making sawmill gravy?
The best type of sausage to use for making sawmill gravy is a matter of personal preference, but traditional options include country sausage, breakfast sausage, or even bacon. Country sausage, in particular, is a popular choice due to its coarse texture and robust flavor. Look for a sausage that is high in fat, as this will help to create a rich and creamy gravy.
When selecting a sausage for sawmill gravy, it’s also important to consider the level of seasoning. A sausage with a mild flavor will allow the other ingredients in the gravy to shine, while a more heavily seasoned sausage will add a bolder flavor to the dish. Experiment with different types of sausage to find the one that works best for you.
Can I make sawmill gravy ahead of time and refrigerate or freeze it?
Yes, sawmill gravy can be made ahead of time and refrigerated or frozen for later use. In fact, making the gravy ahead of time can help to allow the flavors to meld together and the gravy to thicken. If refrigerating the gravy, simply store it in an airtight container in the refrigerator for up to 3 days. Reheat the gravy gently over low heat before serving.
If freezing the gravy, it’s best to do so in small batches or ice cube trays. This will allow you to thaw and reheat only the amount of gravy you need. Frozen sawmill gravy can be stored for up to 3 months. When reheating frozen gravy, simply thaw it overnight in the refrigerator and reheat it gently over low heat.
What are some common uses for brown gravy and sawmill gravy?
Brown gravy and sawmill gravy are both versatile condiments that can be used in a variety of dishes. Brown gravy is often served over roasted meats, such as beef or lamb, and is also commonly used as a sauce for mashed potatoes or egg noodles. Sawmill gravy, on the other hand, is typically served over breakfast foods, such as biscuits, eggs, and sausage.
Both gravies can also be used as a sauce for other dishes, such as meatloaf or open-faced sandwiches. Sawmill gravy, in particular, is often used as a topping for breakfast casseroles or strata. Experiment with different uses for these gravies to find your favorite ways to incorporate them into your cooking.
How can I thicken brown gravy or sawmill gravy if it becomes too thin?
If brown gravy or sawmill gravy becomes too thin, there are several ways to thicken it. One common method is to whisk in a small amount of flour or cornstarch. This will help to thicken the gravy quickly and easily. Another option is to reduce the gravy over low heat, allowing it to simmer and thicken naturally.
For sawmill gravy, you can also try adding a small amount of heavy cream or half-and-half to enrich the flavor and thicken the gravy. For brown gravy, a small amount of butter or oil can be whisked in to add richness and body. Experiment with different thickening methods to find the one that works best for you.