Batch cook: Loaded Sausage Gravy

Pic after giving everything a good stir, and finally looking like some real white gravy. If your not satisfied with the thickness at this point you can also dash in a bit more flour. Progress pics below

First things first, getting the garlic roasted up. It's super easy: cut a 1/4 -1/2 inch off the top of the head, drizzle olive oil, pinch on some sea salt and pepper, tent with foil and back @ 350 for an hour. Cloves fall right out. In retrospect, I think next time I may only do one head of garlic as it came out a bit strong.

1 lb of pork sausage all made up

1/2 pound of bacon with the grease saved for the roux. Alternatively you can also use a 1/4 cup of butter.

Fry up the diced onions in the bacon grease, once the onions are just about browned throw in the roasted garlic.

2 TICKETS TO MEAT MOUNTAIN!!!

Once onions have been fully browned, add a heaping 6 -8 tablespoons of flour and mix well, followed by 2 cups of heavy cream. If your going for a light stretch, try 1 cup of whole milk + 1 cup of heavy cream (half and half).

This is up to folks preference what kind of spices they want in their gravy, but I'm throwing in some fresh cracked pepper, white pepper, sea salt, and some chipotle sauce.

Time for cooling off to store for later. Since I'm the only one who eats it in the house, I tend to vacuum pack and freeze it for later taste breakfasts.

Chicken fried steak finger tax..I'll post some slutty biscuits and gravy next time!

Floured helper tax... he wouldn't move out of the way.. happens every time I'm working with flour I swear.