This is a recipe that I created by combining what I loved about the gravy at Wheatfield's bakery in Lawrence KS, with a method of making gravy that I learned from Chef Lance White. The seasoning is totally a shake here and a shake there, so you will have to play around with what you like.
You will use 1 stick of butter for every pound of sausage. Melt the butter then add about 1 carrot finely chopped or grated and 1/2 onion finely chopped. Saute for a few minutes. Then add sausage and brown. While it is browning (or when you remember) add a shake of oregano, black pepper, thyme, and red pepper flakes. You may also want to add salt depending on the sausage you are using. We like it a bit spicy but you can season as you want.
Once the sausage is browned you will add flour to make a roux. The key to a roux is to have equal parts fat and flour so depending on how much butter you used and how fatty your sausage is you will have to play around with this. Cook the roux for a bit. Then slowly add chicken stock (about 2 cups per 1lb of sausage) As this comes to a boil it will thicken, then you can add a little more. You will also do the same with the milk until you have the thickness and consistency they way you like it. It will tend to be a thick gravy.
