The Recipe
Herbed Sausage Gravy
1/2 lb bulk breafkast sausage
1-2 sprigs rosemary
3-4 sprigs thyme
4-5 leaves sage
1 clove garlic
1 1/2 cup half and half (or half milk and half heavy cream if you dont keep half and half)
flour to thickness preference
salt and pepper to taste
Chop your herbs, mince your garlic
Brown your sausage in a pan, then add the herbs and garlic, simmer for about 30 seconds
Coat everything in flour and stir.
Add half and half (or your milk/heavy cream combo, or dairy mixture of choice) and simmer until thickened to desired consistency, stirring often.
Serve on whatever you like to put gravy on.
The Bullshit
Biscuits and Gravy is probably my favorite breakfast of all time, and while my biscuit recipe is shamelessly stolen from elsewhere, the gravy is my doing, so I can share it here.
Before making this I really didn’t know how easy gravy was to make, you can pretty much wing it with the above ingredients (or add your own, and post it on your own page, look at you, you’re the gravy maker now) and it’ll come out great.
Just make sure it’s thick.