Sawmill Gravy Recipe -
Sawmill Gravy Recipe
  • READY IN 35 mins

Sawmill Gravy

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2008

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!

Most Helpful Critical Review
Mar 22, 2010

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.

Jul 24, 2005

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.

May 24, 2010

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)

Oct 16, 2006

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. Seasoned sausage has plenty of salt in it, I would suggest adding a couple pinches of cracked pepper, and a pinch of either thyme or sage. I also let the flour gently brown a bit more than called for here, and used about twice as much gravy to sausage-it was wonderful. Thanks!

Feb 02, 2004

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 and let it brown. If the flour isn't brown, it won't be sawmill gravy! When the gravy was thickened to my liking, I just added the crumbled sausage to it, spooned it over homemade biscuits, and topped each biscuit with a fried egg. Thanks for the memories! My Dad was a cook in the army and he made this all the time.

Jan 22, 2006

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.

Jul 23, 2005

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 browning of the flour. For breakfast Grandma would make this six days a week and on Sunday she would make white gravy. Thanks for the memories Lloyd.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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