In a large stock pot on medium heat, melt the butter, add in sausage and diced onion, and stir constantly while breaking sausage into small bits, approximately 10 minutes. When the onions are translucent and the sausage is fully cooked, slowly add flour to make a roux, constantly stirring so it won't burn. When you no longer smell flour, but only yummy onions and sausage (approximately 5 to 10 minutes), use a large whisk and slowly add the water and chicken base. This will thicken rather quickly, so keep on medium heat. With the same whisk, add your half & half and milk. Then move to a low burner until it re-thickens.
It is ready to pour over your favorite biscuit right away; however, if you can cover it and keep it warm on the lowest burner for a while, it gets even better. If it needs to be thinned out, add more milk. Yields approximately eight, 8-ounce servings.
Fat is fabulous! And there isn't a whole lot about our gravy that doesn't scream FAT. Our customers absolutely love our sausage gravy. We've heard on more than plenty of occasions that it is the "best" they have had in their life — in Colorado, in America, ever, better than Grandma's, and the list goes on. Our Motto at TBC is, "Nobody runs out of gravy." If you order our "Sunglasses at Night," I promise you one thing: You will be back again for it.
All that said, this recipe I've given you is not what we serve. That recipe will remain a secret, but this easier substitution is what I experimented with at home, before TBC opened, and it's still quite enjoyable. It has been cut in half and modified in the interest of removing several steps in the sausage process. At TBC, we season, roast and grind our own breakfast sausage for a totally tasty and unique flavor.
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