Instructions
- Brown the Sausage in a heavy-bottomed skillet over medium heat, breaking it up. Drain off any excess grease.
- Deglaze the pan with the Dry Sherry, scraping up browned bits. Reduce sherry by half.
- Melt the Clarified Butter in the same skillet. Whisk in the Flour and cook for 3-4 minutes, stirring constantly, to create a blonde roux.
- Gradually whisk in the Heavy Cream and Chicken Stock, ensuring no lumps form. Continue whisking until the gravy thickens, about 8-12 minutes.
- Stir in the cooked Sausage and the Seasoning. Reduce heat to low and simmer for 10 minutes, stirring occasionally, to allow flavors to meld.
- Serve immediately over warm biscuits.
