From: Oakwood Inn

Sausage Gravy

2 lbs Neese Sausage, Crumbled
¾ cup Fat Drippings from Sausage
1 cup Flour
1 qt Chicken Broth
1 tbsp Fresh Sage
4 5" Rosemary sprigs
1 tsp Salt
½ tsp Black pepper
1 tsp Ground Nutmeg
1 cup Half and half
½ cup Heavy cream

Brown sausage. Drain fat. Measure fat. Use fat and flour to make roux. Add chicken broth slowly while mixing over medium heat. When broth is incorporated return browned sausage to the pan. Add Spices. Lower heat and cook for 1/2 hour. Remove rosemary sprigs. Stir in half & half and heavy cream. Serve hot over biscuits.