Sawmill Gravy

Sawmill Gravy


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


35 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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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  1. 17 Ratings


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.

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!

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...

You can't go wrong with pork fat. Pay attention, and a secret my Grandma taught me. When it bubbles as big as hog eyes, its done (not to thick,not to thin)

Biscuits and sausage gravy are favorites, but when I tried this great sounding recipe it was very salty. I noticed there is over 50% of your day's sodium in just a single serving of this recipe....

I grew up on this, but had forgotten about it until I saw your recipe Lloyd. I cooked the onion a little before adding the flour. The whole key to making this is to be patient with the flour a...

Easy, excellent, a classic. I would suggest, however, eliminating the salt from the recipe. The sausage (or the bisquits the gravy will eventally top) typically have plenty of sodium already.

This is close to what my grandmother made and it did bring back memories of the good ole days. It really isn't that much different than other gravy recipes. The biggest difference is the browni...

Simple! That's how a breakfast gravy should be! I was a bad boy and used all of the cooked off fat to make a huge batch of gravy, which did work out very well because I am a dyed- deep biscuits ...