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!

I was asked to post a recipe on how to make Creamy Sawmill Gravy with Sausage, so 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, 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.  Now one more thing.  When you make this super easy gravy, you’re gonna want some homemade biscuits to pour it over.  If you want a quick and super easy biscuit recipe that’s big and soft and delicious, try my easy Soft & Tender Drop Biscuit recipe.  They take 5 minutes to mix and all you do it drop spoonfuls of dough on a cookie sheet.  Is that easy or what?

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

Top Left  –  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.

Top Right  – 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.

Bottom Left – 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.

Bottom Right  –  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.

Now see how easy that was?

I can’t think of a better hot comforting breakfast than homemade gravy and sausage.  Well, nothing except some homemade biscuits to soak up that delicious hot gravy,

And don’t forget the black pepper!!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Sawmill Gravy With Sausage

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


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.  I served this over my quick and easy drop 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.

Keywords: food,recipes,breakfast,gravy,sawmill gravy,sausage gravy,breakfast gravy,sausage,