Bison Sausage Sawmill Gravy

Bentwood Inn

4250 Raven Haven Road , Jackson, WY 83001 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 1 Tbs black pepper
  • 1 tsp. thyme
  • 1 tsp. salt


  1. Brown bison sausage over medium heat.
  2. Once browned, add flour to the sausage in pan (do not drain).
  3. Cook, stirring constantly until flour evenly coats meat. (Since bison is very lean, you may need to add butter to make roux).
  4. Add pepper, thyme and salt and cook for 1 minute to blend spices with sausage roux.
  5. Turn down heat and add about ¼ cup milk, and stir until blended – should form a thick paste, this helps avoid lumps.
  6. Slowly add remaining milk, while stirring constantly until blended. Cook until thickened.
  7. To serve, split warm biscuit and generously cover with bison sausage gravy.
About this recipe:

Bison Sausage Sawmill Gravy