I make brown sausage gravy this way:Interesting thread. There are white grits and yellow grits and there is an event in Georgia with fresh grits. I've never had fresh grits. Yellow grits go pretty well with smoked fish. Brennan's in New Orleans, who is consistently ranked as having one of the best breakfasts in the country has cheese grits at $6 a pop, I had to try them. Pretty good.
Redeye gravy, I thought that was ham drippings and coffee.
white milk, I thought was a béchamel type thing, white flour, butter, milk.
Sawmill- as others have said- never heard about it until recently, Brown? How do you make it?
1. Cook 1 lb pork sausage and get it nice and brown
2. I take about half the cooked sausage out and keep it for eating with scrambled eggs.
3. Sprinkle @1/2-3/4 cup flour onto remaining sausage and stir until fully incorporated- cook on medium for 1-2 minutes
4. Start stirring in milk and keep stirring to get all the brown bits from the bottom of the pan - add milk if it gets too thick
5. Serve gravy over fresh biscuits or hash brown potatoes with a couple of fried eggs on top - YUM!
Leftover gravy reheats well. - normally I add more milk to thin it when reheating