Southern Cajun Sausage Gravy

• 1/2 lb sweet sausage, removed from casings
• 1/2 lb hot Italian sausage, removed from casings
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup chicken broth
• 1 1/2 teaspoons thyme, fresh chopped
• salt
• pepper
• 6 buttermilk biscuits

1. Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
2. Remove all but 3 tablespoons of the fat from the skillet.
3. Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
4. Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
5. Add the thyme, and season with salt and pepper.
6. Add the crumbled sausage meat and combine well.
7. Cook over medium heat until warmed through.
8. Serve immediately over split biscuits.

sweet sausage, hot italian sausage, allpurpose, milk, chicken broth, thyme, salt, pepper, buttermilk

Taken from www.food.com/recipe/southern-cajun-sausage-gravy-503630 (may not work)