Sawmill Gravy

READY IN: 25mins
Recipe by mydesigirl

***ADOPTED*** I believe that this was Mean Chef's recipe.

Top Review by Roosie

My boyfriend and I just moved from North Carolina to California, so we've (well, more him than I) been missing Southern-type food. I finally caved in and made him biscuits and gravy last night. We were really happy to find that the Mean Chef had a recipe for sawmill gravy. I was really happy to find out that it was not as terrible for you as I had assumed (however, I never had it except at BoJangles, so being fast food, it may have been terrible for me by default). The gravy had a great flavor and was really easy (perfect to make quickly while the biscuits are in the oven), but we really felt it was too meaty- and I only used 12oz. of sausage, not 16! Next time, I will only use half or three-quarters of the sausage. I also had trouble with the fat- for some odd reason, I had hardly any. Nowhere near 2Tbs even. Even after I squeezed all I could out of the cooked sauasage. I'm not sure what happened, but I won't blame this on the recipe, however, I did have to add a little oil to make up for the missing fat.

Ingredients Nutrition


  1. Cook sausage in a cast iron skillet.
  2. When done, remove sausage from pan and pour off all but 2 tablespoons of fat.
  3. Whisk flour into the fat and cook over low heat for 5 minutes.
  4. Remove pan from heat and whisk in milk a little at a time.
  5. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens.
  6. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

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