Sawmill Gravy (aka, Sausage Gravy)

  • Author: Mandy Pagano
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 hearty servings
  • Category: Gravy, Sauces
  • Method: Stovetop
  • Cuisine: Southern


  • 1/2 lb (8 oz/227 g) ground sausage
  • 1 oz (28 g or approx. 1/4 c) diced yellow onion
  • 1 clove garlic, minced
  • a touch of bacon drippings, if desired, to keep sausage mix from sticking
  • 1 c (8 fl oz/237 ml) heavy cream
  • 1 tsp ground black pepper (or more, to taste)
  • 1/2 tsp sea salt
  • 1/4 tsp glucomannan powder
  • 1 tbsp salted butter
  • 2 slices crisply cooked bacon, crumbled (as garnish, if desired)


  1. Measure out your cream, then whisk the pepper, salt, and glucomannan in well and let stand while you prepare the sausage.
  2. In a heavy-bottomed skillet, begin cooking the sausage and onion over medium-high heat, breaking up the sausage into tiny pieces. If the sausage sticks at all, add a little bacon grease to the skillet to loosen it up.
  3. In the last few minutes before the sausage is browned, add the garlic to the skillet and allow the mixture to cook, stirring freqently, until the sausage is cooked through.
  4. Give the heavy cream mixture a little stir, then add it to the skillet and turn the heat down to medium.
  5. Cook the gravy over medium, scraping any bits off bottom of the pan well with a wooden spoon, until it’s as bubbly and thick as you like it. Mine was tight but still pourable at 3-4 minutes, but it could possibly be a little longer if you like your gravy very thick.
  6. Vigorously stir in the butter at the last minute to melt into the mixture.
  7. Remove from the heat, garnish with crumbled bacon, and serve immediately.


Per serving (assumes bacon is used as garnish): 437 cal, 13.4 g protein, 41 g fat, 3.6 g carbs, 0.5 g fiber, 3.1 g NET carbs


  • Serving Size: 1/4 recipe

Keywords: Sawmill, sausage, gravy, southern, milk