Sawmill Gravy
A milk gravy made in the pan with pork sausage or bacon drippings and flour, served over biscuits. Sawmill gravy is the foundational breakfast gravy of the upland South.
Appalachia
The mountain South is gravy country: sawmill and cornmeal gravies from its camp and farmhouse kitchens, chocolate gravy on its biscuits, and sorghum-sweet traditions in its hollows.
Cornmeal Gravy
An Appalachian gravy thickened with cornmeal instead of flour, giving a fine grain and a deep corn flavor. Built on bacon or sausage drippings with milk or water.
Coffee Gravy
A thin coffee gravy from the upland South: strong coffee stirred into pan drippings, sometimes lightly sweetened or thickened. Kin to red-eye gravy, and in some kitchens its synonym.
Sorghum Gravy
A sweet breakfast sauce of sorghum syrup warmed with butter and a little water or cream, poured over biscuits and country ham. A Kentucky and Tennessee sorghum-country tradition.
Pork Chop with Sawmill Gravy
A fried pork chop under sawmill gravy, the Appalachian farmhouse plate. One pan makes both: the chop first, the gravy from its drippings.