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Sawmill Gravy

Sawmill Gravy

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A thick milk gravy. Serve on biscuits with sausage and eggs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet


  1. Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain on paper towels, reserving 2 tablespoons fat in skillet. Stir in flour, salt, and pepper. Cook, stirring constantly, until flour is brown. Add chopped green onion, and cook until tender. Gradually stir in milk, and cook until thickened. Add more milk if necessary to achieve preferred consistency. Serve with sausage.
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What you have is a Sausage Gravy, not a Sawmill Gravy. What makes it Sawmill Gravy is CORNMILL. you add cornmill to give it a gritty taste like saw dust. Thats why itd called Sawmill Gravy.

Tamara Revis

i just made this gravy along with some biscuits and it was absolutly wonderful. The only adjustment i made was to cut the amount of sausage in half. 5 stars for this very very good sausage gravy!

Butterfly Flutterby

Hmmmmm, well. I think that gravy is a very personal dish. And, whether someone likes it or not probably is tied to the region in which they live. For me, this recipe needs improvement. I cut the sausage into slices and set aside, reserving two patties to be crumbled and placed back in the gravy at the end. With the sausage being salty already, I think that the salt in the recipe is too much. I had to use more black pepper for our tastes than listed here and we don't care for the green onions. You have to play with flour and milk amounts so I think that that is understood by most gravy cooks. Also, speed of your wrist (stirring) and heat play a factor. By the way, you can sub ham for the sausage and call it red-eye gravy.