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Plate of biscuits topped with creamy sausage gravy



A creamy, white, gravy that is rich, meaty, and hearty. Sometimes called Sawmill Gravy, it is a bite of Southern heaven.


  • 1 pound ground pork sausage
  • 2 tablespoons butter or bacon fat (or a combo of both)
  • 1 teaspoon minced garlic
  • 1/3 cup flour
  • 3 cups milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt or Old Bay Seasoning
  • 1/4 teaspoon salt
  • 2 teaspoons black pepper


  1. Brown the sausage in a large skillet over medium-high heat, breaking up the meat into tiny pieces and they are no longer pink.
  2. Add the butter and garlic to the pan and stir it around until the butter is melted and the garlic is fragrant.
  3. Sprinkle the flour over the sausage and stir for 2 minutes.
  4. Whisking constantly, slowly pour the milk over the sausage and flour. Whisk until the milk is incorporated into the meat.
  5. Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
  6. Serve warm over biscuits, scrambled eggs, potatoes, or grits.


  • Serving Size: Serves 6