Spicy Sausage Gravy

Ingredients:
1 lb Pork Sausage
1 onion, finely chopped
1 red bell pepper, finely chopped
1 tsp Crushed Red Pepper
2 TBSP garlic, minced
salt and pepper to taste
4 TBSP All-Purpose Flour
1 tsp Fresh Sage, minced
1 tsp Fresh Thyme, minced
2-3 Cups Milk, add gradually
2 Cubes Chicken Bouillon
1/4 Cup Fresh Parsley, minced

Directions: In a skillet on medium heat cook pork, onion, red pepper, crushed red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, leave just a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn if you leave it, so do NOT let it sit unwatched! Don't forget to scrape the bottom of the pan. Add the sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it may burn. Add chicken bullion and let it cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper as needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Great over biscuits!!!