True Sausage Gravy

• 3 pounds Maple Sausage
• 1 whole Onion, Medium, Chopped
• 8 cloves Garlic, Chopped
• 12 Tablespoons Flour, All Purpose
• Salt And Pepper, Season To Taste
• Herbes De Provence (season To Taste)
• Tony Chachere Seasoning (season To Taste)
• 8 cups Half-and-half
• 8 ounces, weight Cream Cheese, Room Temperature
• 4 Tablespoons Butter

1. Combine sausage, onion and garlic. Cook over medium heat until sausage is brown and crumbled. Stir in flour, salt, pepper, herbes de provence and Tony Chachere; cook for about a minute, stirring constantly. Gradually stir in half-and-half; cook over medium heat, stirring constantly, until thick and bubbly. Add cream cheese and butter until well-blended and melted into the gravy sauce.
2. Serve over biscuits, toasts, bagels, mashed potatoes, rice or pasta.

maple sausage, onion, garlic, flour, salt, season, chachere, weight cream cheese, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/true-sausage-gravy-2/ (may not work)