Published: September 2, 2018 · Modified August 13, 2023 by Cindy Gibbs

This Creamy Sawmill Gravy with Sausage is so flavorful and loaded with sausage and who doesn’t want to wake up to the smell of this delicious gravy for breakfast?  Don’t be afraid to make gravy.  It’s easy!

Sawmill Gravy.

Do you ever wake up on a chilly morning and wish you could have some hot coffee and biscuits smothered in gravy without having to leave the house? Well you can in your very own kitchen.

I’ve been wanting to post a recipe on how to make Creamy Sawmill Gravy with Sausage, and today is the day!  Besides, I seem to get way off the beaten path quite often, when it comes to posting savory recipes.  I can’t help it.  I have a major sweet tooth. 

Sausage gravy is one of the easiest comfort foods to make.  But just in case you’ve never made it and are a little bit nervous about attempting it for the first time, I’m going to walk you through it.  You’ll be amazed at how easy it is to make.  After today, you’ll be making gravy time after time and your family will love you for it.

Sawmill gravy, also known as white gravy, or milk gravy, is a creamy skillet gravy made with milk and fat drippings from either bacon or sausage.  It’s a gravy that us country folk make all the time. 

How to make sawmill gravy

Are you ready for me to walk you through the simple steps of making gravy?  Here we go…

  1. Brown one pound of sausage in a skillet.  Using a metal spatula, chop through the sausage while frequently turning it until the sausage resembles small crumbles.  Once the sausage is browned, remove the skillet from the heat.  Drain the sausage in a drainer over a plate or shallow bowl.  Pour any drained drippings back into the skillet.
  2. Return the skillet to medium heat and allow the fat drippings to become hot again.  If you don’t have enough fat drippings, you can add a little butter to the skillet.
  3. Slowly add flour to the hot fat drippings as you constantly whisk.  Keep whisking for three to four minutes, until the flour has had time to cook out.  This is called making a roux.
  4. Slowly add one cup of the milk while whisking constantly.  As gravy begins to thicken, slowly add the other two cups of milk.  Keep whisking until gravy thickens to a perfect consistency, not too thin and not too thick, but a perfect medium consistency.  Don’t forget you’ll be adding the sausage back in which will make the gravy seem even thicker.  If gravy is a little thicker than you prefer, just whisk in a little more milk before adding the sausage.
Sawmill Gravy.

What do like to eat with your gravy? I love to ladle my gravy over Big Fluffy Buttermilk Biscuits, and I love some Country Fried Apples on the side. To me, this is the breakfast of champions!

Sawmill Gravy.

I can’t think of a better comforting & filling breakfast than homemade gravy and sausage. 

Sawmill Sausage Gravy.

And don’t forget the black pepper!!

You might also like…

Tender & Flaky Buttermilk Biscuits

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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Sawmill Gravy.

Creamy Sawmill Gravy With Sausage

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


This Creamy Sawmill Gravy with Sausage is so flavorful and loaded with sausage and who doesn’t want to wake up to the smell of this delicious gravy for breakfast?  Don’t be afraid to make gravy.  It’s easy!


Units Scale
  • 1 pound sausage
  • 3 tablespoons sausage drippings
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon coarse black pepper (or adjust to your liking)


  1. Fry the sausage over medium heat in an iron skillet or any medium skillet.  Using a metal spatula, chop the sausage into small pieces and turn it frequently as it’s frying.  Remove from heat and transfer the sausage to a strainer placed over a bowl, allowing the sausage to drain.  Transfer any drippings from the drained sausage back to the skillet if necessary to make 3 tablespoons of drippings.  If you don’t have enough drippings, add a little bit of butter to the skillet.
  2. Return the skillet with the drippings back to medium heat.  Allow the drippings to become hot again, and whisk in the flour.  Continue whisking for about 4 to 5 minutes until the flour taste has had time to cook out of the mixture.  It should become a golden brown roux.
  3. Continue whisking constantly while slowly adding the first cup of milk.  Add the salt and pepper and continue whisking.  As mixture begins to bubble, slowly add the second cup of milk.  As mixture begins to thicken, slowly add the third cup of milk.  Continue whisking until the mixture has thickened to a gravy consistency and remove from heat.
  4. Add the crumbled sausage and mix in.  Allow gravy to rest for 2 to 3 minutes.
  5. Serve hot over homemade biscuits.  


This gravy is a medium thick gravy.  If you prefer a thin gravy, just add a little more milk.  I wouldn’t suggest adding less milk.  Gravy will thicken after it’s made.