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This is the best sausage gravy ever! Thyme and Bay infused cream adds a subtle hint of herb to this traditional southern dish.
Prep Time: 00:00
Cook Time: 20:00
1 pound breakfast sausage
1/3 cup all purpose flour
4 cups whole milk
1/4 teaspoon kosher salt
2 teaspoons black pepper
1 bay leaf
4 sprigs fresh thyme
biscuits for serving
1Pour the milk into a heavy bottom sauce pan and add the bay leaf and thyme. Bring to a simmer over medium heat. Remove from the heat and let stand for 10 minutes. Remove the herbs and discard.
2In a large skillet over medium high heat, cook the sausage. Use a spoon to break up the sausage while it is cooking. Cook until no pink remains, about 5-8 minutes. Turn the heat down to medium.
3Sprinkle 1/2 of the flour over the sausage and stir constantly. Add the other half of the flour and continue stirring constantly for about a minute.
4Pour in the herb infused milk slowly and then stir constantly until the gravy starts to thicken, about 10-12 minutes. If the gravy gets too thick, just add a little more milk and stir to combine. Season to taste with salt and pepper.
5Ladle over biscuits and garnish with fresh thyme leaves. Serve immediately.
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