16 oz roll sausage (local)
4 tbsp salted butter
1/2 cup flour
4 cups milk, plus extra
1 tsp ground sage
1/4 tsp onion powder
1/4 tsp ground pepper
1/2 tsp salt
Buttermilk biscuits (for serving)
Brown sausage in a large skillet over medium high heat. Once cooked, place sausage in a paper towel-lined bowl to drain any excess grease.
Melt butter in the skillet and then add the sausage back into the pan. Stir to coat the sausage in the butter. Add in the flour and stir the sausage to coat. Cook for about 2-3 minutes.
Pour in the milk and stir for a minute or so. Add in the sage, onion powder, pepper and salt. Bring the gravy to a low boil and then turn down to low. The bubbling is what will thicken the gravy.
After 5-10 minutes, transfer the gravy into a glass container and cover. Place in the refrigerator over night. In the morning, warm the gravy over low heat on the stove. Add in milk as necessary to thin gravy. Add salt to taste.
Serve over buttermilk biscuits.