1 lb. sausage
2 tbsp. or more flour
Milk
Salt and pepper

Make sausage into patties and fry in a moderately hot skillet until brown and cooked done. Drain the patties on a paper towel. Use 1/2 of the grease to make gravy. Add flour in grease, stirring constantly. Add about 1/2 cup milk and enough water to make gravy as thin as you like.

Crumble 4 sausage patties into the gravy. Salt and pepper to taste. Serve over hot biscuits. This gravy gets its name from the saw mill camps that were in the Smoky Mountain area years ago. Saw mill gravy was also made from bacon the same way as from sausage in the camps. Gravy was always served for breakfast and sometimes other meals.