Cracker Barrel Sawmill Gravy Recipe is a Southern American classic breakfast sauce made using bacon grease, plain flour, and full-fat milk. This creamy white gravy features a heavy hit of black pepper and a rich, smoky flavour.
The first time I made this, I rushed the milk and ended up with a lumpy mess that wouldn’t smooth out. Now I always pour the milk in a tiny stream at the start while whisking like mad to create a smooth paste before adding the rest. If you don’t cook the flour and fat long enough, the gravy tastes like raw dough, so wait for that nutty smell.
The bacon grease is doing more work than you’d think here. Without it, you lose the smoky depth that defines a true sawmill gravy, though you can use butter if you’re in a pinch. I usually fry a batch of streaky bacon first so the grease is fresh and the crispy bits are ready for topping.
Jump to RecipeCracker Barrel Sawmill Gravy Recipe Ingredients
- 60g (2oz) bacon grease
- 30g (1oz) plain flour
- 500ml (18fl oz) full-fat milk
- 1 tsp salt
- 2 tsp coarsely ground black pepper
How To Make Cracker Barrel Sawmill Gravy Recipe
- Melt the fat: Set a large heavy-bottomed pan or cast-iron skillet over a medium heat and add the bacon grease. Let the fat melt until it’s completely liquid, shimmering, and starts to smell like smoky bacon.
- Make the roux: Sprinkle the plain flour over the hot grease and stir immediately with a whisk to combine the two into a thick paste. Keep the mixture moving for about 2 minutes until it turns a light golden colour and smells like toasted nuts.
- Pour the milk: Turn the heat down to medium-low and pour in the full-fat milk in a very slow, steady stream. Whisk constantly and vigorously during the entire pour to break up any clumps of flour so the texture stays silky.
- Thicken it: Let the liquid come to a gentle simmer where small bubbles just break the surface. Continue stirring for 3 minutes until the sauce is thick enough to leave a clear path when you run a finger across the back of the spoon.
- Season: Stir in the salt and the coarsely ground black pepper until the gravy is covered in dark specks. Taste a small amount to make sure the pepper bite is strong enough before taking the pan off the hob to serve.
Recipe Tips
- Use fresh grease. Always use the fat left over from frying bacon rather than jarred lard to get the best smoky flavour in the base.
- Warm the milk. Taking the chill off the milk in the microwave for 30 seconds before adding it to the pan prevents the fat from seizing and helps the sauce stay smooth.
- Watch the heat. Keep the temperature at a gentle simmer because boiling the gravy too hard can cause the milk to scald or separate.
- Check the thickness. Take the pan off the heat when the gravy is slightly thinner than you want it. It thickens up significantly the moment it starts to cool down on the plate.
- Store the fat. If you don’t have enough grease today, you can collect bacon fat in a glass jar in the fridge for up to three months.
- Fix the lumps. If your whisking wasn’t fast enough and you see lumps, pour the finished gravy through a fine mesh sieve before serving.
What To Serve With Cracker Barrel Sawmill Gravy
This thick sauce is designed to be poured over warm buttermilk biscuits or thick slices of toasted bloomer bread. It also works as a topping for fried chicken or alongside a full breakfast of eggs and sausages.
For a heavier meal, try it over a jacket potato or a pile of crispy chips. The salty pepper flavour cuts through the starch of potatoes and makes them much more filling.
How To Store Cracker Barrel Sawmill Gravy
- Fridge: Transfer the cooled gravy into an airtight container and press a piece of clingfilm directly onto the surface to stop a skin from forming. It will stay fresh for up to three days.
- Reheat: Pour the gravy into a small saucepan over a low heat and add a splash of extra milk to loosen it up. Stir constantly until it is hot all the way through, but do not let it reach a rolling boil.
- Freeze: Freezing is not recommended for this recipe because the milk and fat often separate when they thaw. This results in a grainy, watery texture that is very difficult to fix with whisking.
Cracker Barrel Sawmill Gravy Recipe Nutrition Facts
- Calories: 185
- Protein: 4g
- Fat: 16g
- Carbohydrates: 7g
- Sugar: 6g
- Sodium: 650mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Lumps happen when the milk is added too quickly to the flour and fat mixture. To fix this, whisk the gravy very hard or pulse it in a blender for a few seconds until the texture is smooth again.
Yes, you can use 60g (2oz) of unsalted butter, but you will lose the signature smoky taste that bacon fat provides. If you use butter, you might need to add a tiny drop of liquid smoke or extra pepper to compensate.
This style of gravy is a traditional “poor man’s” sauce that uses meat drippings and a lot of black pepper to provide flavour without needing expensive cuts of meat. It is much thicker and more peppery than a standard white sauce or béchamel.
Try More Recipes:
- Cracker Barrel Cornbread Muffins Recipe
- Cracker Barrel Dumplings Recipe
- Cracker Barrel Broccoli Cheese Casserole Recipe
Cracker Barrel Sawmill Gravy Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings5
minutes10
minutes185
kcalA thick, ivory-coloured breakfast gravy featuring a rich smoky base and a heavy speckling of pungent black pepper.
Ingredients
60g (2oz) bacon grease
30g (1oz) plain flour
500ml (18fl oz) full-fat milk
1 tsp salt
2 tsp coarsely ground black pepper
Directions
- Melt the bacon grease in a heavy skillet over medium heat until shimmering.
- Whisk in the plain flour for 2 minutes until it smells toasted and turns light gold.
- Pour the milk in a slow stream whilst whisking vigorously to prevent any lumps.
- Simmer gently for 3 minutes until the mixture is thick enough to coat a spoon.
- Stir in the salt and pepper then remove from the heat immediately.
