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Sawmill Gravy Recipe

User Rating 5 Star Rating (1 Review)


This sawmill, or sausage gravy is made with milk or cream.


  • 3 tablespoons fat (from cooking sausage)
  • 3 tablespoons flour
  • 1 to 1 1/2 cups milk, light cream, or half-and-half
  • salt and pepper
  • cooked crumbled sausage


After cooking the sausage, leave about 3 tablespoons of fat in the pan, with the sediment. Sift or sprinkle in about 3 tablespoons of flour (over medium heat), and stir until browned. Pour in a cup of milk, season with salt and pepper, and keep stirring until it's thickened. If too thick, add more milk.
Add a little extra sausage if the gravy will be served over biscuits

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User Reviews

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 5 out of 5
outstanding sausage gravy, Member msgadget

This recipe is so easy and so good. I cooked about 3/4 lb. sausage, draining off the grease as it cooked. When the sausage was done I put back the required amount of drippings and sprinkled the flour over the meat. I used half and half but thinned it with 1% milk (just to save a few calories- lol). I used a fair amount of pepper but just a little salt. My grandchildren and my husband were really impressed at the flavor. Bob Evans himself couldn't have done any better.

16 out of 18 people found this helpful.

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