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Spoonful of sawmill gravy being poured over stacked golden biscuits on a plate
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4.88 from 8 votes

Sawmill Gravy Recipe

Made with smoky pork sausage, cream and flavorful chicken stock, this rich Southern Sawmill Gravy is decadent, rich and perfect for your morning biscuits! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Side Dish
Cuisine: soul food, Southern
Servings: 10 servings
Calories: 416kcal
Author: Jocelyn Delk Adams

Ingredients

  • 1/4 cup minced onion
  • 4 tbsp unsalted butter
  • 1 tsp minced garlic
  • 1 tsp red chili flakes
  • 3/4 lb high quality ground country sausage mild Pine Street Market was used
  • 1 tbsp kosher salt
  • 1 1/3 cup all purpose flour
  • 5 cups chicken stock
  • 2 cups heavy cream
  • 1/2 tsp ground nutmeg
  • 4 dashes Tabasco sauce
  • 2 tsp freshly ground black pepper

Instructions

  • Preheat a 4 to 6 quart saucepan over medium heat and begin cooking onion in butter. Once the onion is slightly amber, 2-3 minutes, add garlic and red chili flakes, continue to brown for 1-2 more minutes and then add the sausage and salt. Stir, breaking up sausage with a wooden spoon for another 5 minutes.
  • Gradually sprinkle in the flour while stirring. Once flour is incorporated, 1-2 minutes, slowly add stock while stirring. Increase heat to high and continue cooking until sauce comes to a boil and starts to thicken. Add cream and season with nutmeg, Tabasco, and pepper. Bring mixture up to a boil again while stirring. Remove from heat and cool slightly, about 5 minutes, to thicken.

Notes

  1. Break up the flour. Once you add the stock, whisk out any clumps so your gravy stays smooth.
  2. Cook out the raw taste. Let the flour cook with the sausage for a minute or two before adding liquid.
  3. Adjust the texture. Too thick? Add cream. Too thin? Let it simmer. This sawmill gravy recipe is easy to tweak y'all!
  4. Season last. The sausage brings salt, so wait until the end to add more if needed.

How to Store & Reheat Sawmill Gravy

  • Fridge: Let your sawmill gravy cool completely, then store it in an airtight container in the fridge. It’ll keep for up to 4 days, just enough time to enjoy it with biscuits!
  • Freezer: Freeze your homemade sausage gravy in a sealed container or freezer bag for up to 3 months.
  • Reheat: Warm it gently on the stovetop over medium heat until bubbly and hot. If it thickens too much, stir in a splash of cream to loosen it up. Skip the microwave, boos!

Nutrition

Calories: 416kcal | Carbohydrates: 19g | Protein: 11g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 1109mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg