Sawmill Gravy

Total Time

Prep/Total Time: 20 min.


6 servings

Updated: Nov. 08, 2022
I thought everyone knew how to make sawmill gravy until my husband, George, and I served it for a breakfast we hosted. It disappeared quickly, and everyone who tried it asked for the recipe. —Joan Daumeyer, Blanchester, Ohio


  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon pepper


  1. In a large skillet over medium heat, cook sausage until no longer pink, 5-7 minutes, breaking into crumbles; drain, reserving 3 tablespoons drippings in pan with cooked sausage. Stir in flour. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in pepper.

Sawmill Gravy Tips

How do you store sawmill gravy?

This sawmill gravy will last between 3 and 5 days when stored in an airtight container in the fridge.

What are some variations of this sawmill gravy recipe?

Try adding different seasonings like sage, pepper, garlic or onion powder. Or try adding cheese, as in this cheesy sausage gravy.

What can you serve with sawmill gravy?

Serve gravy with biscuits or on top of these other gravy-soaked dishes.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 serving: 253 calories, 19g fat (7g saturated fat), 49mg cholesterol, 495mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 11g protein.