Sausage Sawmill Gravy & Biscuits Recipe

Smother your biscuits in this meaty, velvety sausage gravy

All month long, we're celebrating the people, places, dishes and traditions that make Southern food so special. Come take a seat at our table.

George Weld of Egg Restaurant in Williamsburg, Brooklyn, might be a boy from Virginia, but he didn't grow up eating biscuits and gravy, one of the iconic Southern breakfast combinations. Instead, Weld learned to make the dish from his two brothers, and before he knew it, he abandoned the vegan diet he had picked up somewhere along the way.

The dish has been served from day one at his restaurant with only one slight change: the sausage.

"At first we were getting sausage from the market, but eventually we started making it in-house. It's pork sausage seasoned with salt, pepper, a little red pepper flake and fennel seeds," he says.

Weld smashes the sausage down to a patty for better caramelization before breaking it up into small chunks, adding flour and milk and letting it simmer until a rich, velvety gravy has formed.

While it may seem like a lot to handle first thing in the morning, Weld notes that if you break down the components, you have a full breakfast: starch, meat and a glass of milk.

To learn how to make the ultimate Southern-style biscuits, go to "TT Culinary Institute: Biscuits."

Recipe adapted from George Weld, Egg Restaurant, Brooklyn, NY

Sausage Gravy And Biscuits Recipe
5 from 63 ratings
Learn to make sawmill sausage gravy & biscuits from George Weld of Egg Restaurant in Brooklyn. Get the recipe on Tasting Table.
Prep Time
Cook Time
Total time: 25 minutes
  • 2 biscuits
  • 4 ounces fresh pork breakfast sausage
  • 1 teaspoon all-purpose flour
  • 2 cups whole milk
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Cayenne pepper, to taste
  1. Place your biscuits in a warm oven or toaster oven to heat through.
  2. Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It's okay if some of the sausage sticks to the pan.
  3. Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
  4. Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
  5. Split your biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
Calories per Serving 676
Total Fat 38.5 g
Saturated Fat 13.3 g
Trans Fat 0.1 g
Cholesterol 67.1 mg
Total Carbohydrates 59.1 g
Dietary Fiber 1.9 g
Total Sugars 15.1 g
Sodium 1,110.6 mg
Protein 23.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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