Servings: 6 cups

1 teaspoon vegetable oil 1 teaspoon vegetable oil
1 large onion, minced 1 large onion, minced
1 pound bulk breakfast sausage 1 pound bulk breakfast sausage
4 tablespoons unsalted butter 4 tablespoons unsalted butter
1/2 cup (8 tablespoons) all-purpose flour ½ cup (8 tablespoons) all-purpose flour
2 cups whipping cream, at room temperature 2 cups whipping cream, at room temperature
1/3 cup water ⅓ cup water
2 cups whole milk, at room temperature 2 cups whole milk, at room temperature
1 1/2 teaspoons sea salt 1 ½ teaspoons sea salt
1/2 teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh sage

Heat the vegetable oil in a large (3 to 4 quart) saucepan over medium heat. Add onion and cook until translucent. Add sausage and cook until browned, breaking it into chunks with the back of a spoon. Reduce heat to low. If desired, drain excess grease.
Meanwhile, melt the butter in a small saucepan over medium-low heat. Slowly add the flour, stirring, until a smooth paste (roux) forms. Continue cooking, stirring very often, until light brown, about 10 to 15 minutes. (If the roux becomes too thick or clumpy, stir in a splash of cream.)
Add ⅓ cup water to the sausage. Increase the heat to medium-high. When the mixture reaches a simmer, stir in the roux a little at a time. Reduce heat to medium and slowly add the cream and milk. Bring to a simmer and cook, stirring frequently, until gravy reaches desired thickness. Add the salt, black pepper and sage and serve immediately. Leftover gravy can be frozen for up to four months.