In a skillet over medium heat, cook the ground sausage until browned evenly and cooked through, crumbling it as it cooks.
1 pound ground pork sausage meat
Remove the ground sausage from the skillet with a slotted spoon and reserve. You need to have 4 tablespoons of grease in the pan. (If there isn't enough grease from cooking the sausage meat, top it up with butter or canola oil to equal 4 tablespoons. If using butter, melt it in the pan with the drippings.)
Stir in the flour. Cook, stirring constantly, until the flour starts to turn golden and smells nutty (a couple of minutes).
¼ cup all-purpose flour
Gradually add the milk, whisking constantly to get all of the lumps out. Add the fresh herbs. Bring to a simmer.
2 cups milk, 2 tablespoons fresh herbs
Simmer over medium-low heat until the mixture thickens, about 1 to 2 minutes. Season with salt and pepper.
Stir in the cooked ground sausage and heat through.
Serve.
Notes
The fresh herbs can be a mixture of thyme, rosemary, sage, oregano, parsley, etc.
For a thinner gravy, whisk in some more milk until desired consistency.
Sawmill gravy is typically served over biscuits.
If there are leftovers, store them in a covered container in the fridge for up to 3 to 4 days.
Reheat over medium heat on the stove or in the microwave.