1 lb. Redmond Heritage Farms pork sausage 1/2 tsp. ground sage
1 Tbsp. cultured butter
1 1/2 tsp. Real Salt
1 tsp. coarse ground black pepper
1/4 c. all-purpose, einkorn, or spelt flour 1 1/2 c. Redmond Raw Milk
On medium low heat slowly brown sausage, crumbling as it cooks. As you’re cooking allow the brown bits to build up on the bottom of the pan. Once the sausage is thoroughly browned add butter and heat until just melted and then mix in sage, salt, pepper and flour. Mix until the sausage is coated and the fat has absorbed the flour. Heat for 1 to 2 more minutes, turning down heat as necessary, cooking just enough to brown the flour slightly. Add 3/4 cup RHF milk, stirring briskly and scraping the bottom of the pan to remove any cooked on bits. Continue adding milk slowly and stirring until the gravy begins to boil and thicken slightly. Serve immediately over Farmhouse Buttermilk Biscuits.