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

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

512 calories; protein 15.3g; carbohydrates 7.1g; fat 46.6g; cholesterol 80.4mg; sodium 1066.6mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
06/14/2008
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! Read More
(22)

Most helpful critical review

Rating: 1 stars
03/22/2010
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. Read More
(40)
21 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
03/22/2010
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. Read More
(40)
Rating: 5 stars
06/14/2008
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! Read More
(22)
Rating: 3 stars
07/24/2005
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. Read More
(15)
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Rating: 4 stars
05/24/2010
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) Read More
(11)
Rating: 4 stars
02/02/2004
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. Read More
(7)
Rating: 3 stars
10/17/2006
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! Read More
(7)
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Rating: 5 stars
02/21/2015
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 and gravy fan. The smoothness of this gravy made eating a pleasure- even without "corn mill". Thank you LLoyd! Read More
(6)
Rating: 4 stars
01/22/2006
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. Read More
(4)
Rating: 4 stars
07/23/2005
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. Read More
(4)