Instructions
- Brown the Sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off excess grease.
- Deglaze the pan with 1/4 cup of the Chicken Broth, scraping up any browned bits from the bottom.
- Melt the Butter in the same skillet. Whisk in the Flour and cook for 2-3 minutes, stirring constantly, to create a golden roux.
- Gradually whisk in the Milk and remaining Chicken Broth, ensuring no lumps form. Continue whisking until the gravy thickens, about 7-10 minutes.
- Stir in the cooked Sausage and the Seasoning. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Serve hot over biscuits.
