Sausage Gravy (goes great with gluten-free biscuits)

put ground pork with half of the sage and all of the rosemary, thyme, red pepper flakes, nutmeg, garlic powder, fennel, brown sugar, and kosher salt in a bowl. Using your hands, gently mix until evenly spread. Refrigerate or freeze until ready to use.

In a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher.

Lower the heat to medium, then add the sage and flour. Stir to combine the flour and the rendered pork fat.

Cook the roux for 1 minute and then gradually add the milk in multiple additions. Make sure each addition of milk is fully incorporated before adding the next. Cook for 2-3 minutes until the mixture has thickened to a gravy consistency.

season the gravy to taste with additional salt, pepper, and nutmeg