Sausage Gravy

1 lb ground maple pork sausage

4 T butter

1/4 to 1/3 C all purpose flour

3 C whole milk

1/3 C half n half

1/2 t dried sage

1 t dried thyme

1 T kosher salt

1 T black pepper

Brown the sausage in a heavy bottom skillet until cooked through, Remove from pan and drain on a paper towel. In the same skillet, over medium heat, melt the butter til it begins to foam. Sprinkle in the flour and whisk quickly to create a roux. This will be a blonde roux. Scrape all the sausage bits into the flour and butter mixture and cook until the roux is bubbling a bit. Add 1 C of the milk and whisk quickly to avoid any lumps. When the mixture is smooth, add the second cup of milk. Again, whisk until smooth. Now add the third cup of milk and whisk. Add the half and half and continue whisking. Add the sage, thyme, salt and pepper. Bring the sauce to a mild simmer. Add the cooked sausage back into the pan. Simmer 2 minutes while stirring. Serve immediately over warm, split biscuits.