Sausage in Sawmill Gravy (a traditional southern recipe)

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Okay, I am not a Southerner but this sausage in sawmill gravy is one of my favorite foods ever! I grew up in Connecticut with New England baked beans and pot roast. I was a little hesitant when my husband first suggested sausage in sawmill gravy but I had lots of fresh ground sausage that we had bought at a local farm and thought, why not? Especially since HE was going to make it! I’m not one to turn down the opportunity to NOT cook dinner! We have made it dozens of times in the last couple of years and it is easy to make and a traditional southern recipe.

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American Southern Style Sausage Biscuits and Gravy in Table Setting

How to make sausage gravy

Sausage in sawmill gravy is nothing more than cooked ground sausage in a milk based gravy. You can serve this over biscuits  or bread, depending on what you have handy. The recipe is amazingly easy and comes from the Alton Brown cookbook “Good Eats…The Early Years” which I HIGHLY recommend if you are interested in learning why things work the way they do in the kitchen. Tons of good kitchen science explained in it!

cooked sausage

The one thing I must stress is to not drain ALL the grease off the sausage after cooking it and don’t rinse the sausage either. The fat and spices really give this sausage in sawmill gravy tons of wonderful flavor!

The Southerner's Cookbook: Recipes, Wisdom, and StoriesPaula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 RecipesDeep South Dish: Homestyle Southern Recipes (Best of the Best Presents)

 

More Sausage Recipes to Try

I love the sausage I get from my local farmer and have made several delicious sausage recipes that you might want to try. Here are just a few:

Sausage in Sawmill Gravy

Sausage in Sawmill Gravy

Sausage in Sawmill Gravy (a real southern tradition!)
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Ingredients

  • Ingredients:
  • 1 pound ground sausage
  • 1 and 1/4 ounces flour
  • 2 cups whole milk (we use 2 %)
  • salt to taste
  • pepper (insane amounts is how he describes it...use your own judgement!)

Instructions

  1. Directions:
  2. In a cast iron pan, brown sausage over medium heat. Remove from pan leaving about 2 tablespoons of fat in the pan along with whatever stuck on bits are on the bottom.
  3. Whisk the four into the fat in the skillet and cook over med heat for about 3 minutes.
  4. Remove from heat and add in milk slowly, whisking til smooth.
  5. Return to heat and whisk occasionally while the gravy simmers and thickens (2 to 3 minutes)
  6. Put the sausage back in and add salt and pepper to taste.
  7. Serve over toast or biscuits.
7.8.1.2
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https://www.turningclockback.com/sausage-in-sawmill-gravy-real-southern-tradition/

Nutrition

Calories

1273 cal

Fat

63 g

Carbs

29 g

Protein

132 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Have you ever made sausage in sawmill gravy?

Comments

  1. That sounds really yummy. What kind of sausage did you use? Will have to try this one night.
  2. I get a bulk sausage from the butcher where my local farmer sends his hogs. Probably work with just about any ground bulk sausage, works best if it is finely ground.

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