Eeeeeeeeeh. I'm not 100% sure, to be honest with you. I'd classify this as a sausage or a meaty cream gravy, BUT let's talk history for a moment.u003cbr/u003eu003cbr/u003eu003cstrongu003eSawmill gravyu003c/strongu003e (or saw mill gravy, I've seen it spelled both ways) is a traditional gravy made from milk or cream with meat drippings and flour. It originated in logging camps, where cooks fed hundreds of men daily and were always making for hearty food to fuel the lumberjacks. Since they worked at a saw mill, the name is a nod to the workplace. u003cbr/u003eu003cbr/u003eSaw mill gravy was thickened with cornmeal (instead of flour) and was thick and lumpy. The lumberjacks would say the cooks were using sawdust instead of cornmeal to thicken the gravy, hence the name.u003cbr/u003eu003cbr/u003eu003cstrongu003eCream gravyu003c/strongu003e starts with a roux (like this one!) The roux includes both meat drippings and flour before milk is added and thickened. Once the gravy is nice and thick, seasonings (and occasionally meat) are added, too. You might also see it listed as country gravy or white gravy.