1poundsage pork sausage(I use Jimmy Dean Sage Sausage)
3Tbspbutter
1tspsalt
1tspfreshly ground black pepper
1tspsage
1/4cupAP flour
3cupsmilk or half and half(don’t use skim)
1/2Tbspfresh thyme(optional)
Instructions
In a large skillet, break up the sausage and cook through until nicely browned and crumbly
Stir in the butter until completely melted
Stir in the salt, pepper and sage
Sprinkle the flour all over the sausage, stir in and allow to cook for a couple of minutes
Pour in the milk and stir until bubbling and thickened
Add additional salt and pepper to taste
Optional: Stir in the fresh thyme
Serve over your favorite biscuits!
Notes
A couple of tips for this recipe:
Use whole milk or half and half for the creamiest gravy – you can use 2% in a pinch, but don’t use skim!
I use sage sausage for this – if you don’t use sausage that is already flavored, you will need to add some additional ground sage – I would add at least 2 tsp.
If you want to take this gravy over the top, stir in 1/2 Tbsp of fresh thyme at the end – the fresh, herby taste is wonderful. I keep fresh herbs in the house, so I always have this on hand and love stirring it in, however, the gravy is absolutely delicious without it too.
If the gravy gets too thick, (or when reheating), just add a couple of splashes of milk to thin it out a little.