Pumpkin Sausage Gravy and Biscuits

Ingredients

• 16 ounces bulk Italian sausage
• 1 small yellow onion (finely chopped)
• 1 clove garlic (minced)
• 1 1/2 cups diced fresh pumpkin
• 2 tablespoons bacon grease (highly recommended for optimal flavor but can substitute butter)
• 1/3 cup all-purpose flour
• 4 cups whole milk or combination of half-and-half
• 1/2 cup pumpkin puree
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chicken bouillon base, granules or small bouillon cube
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• BEST Old Fashioned Buttermilk Biscuits ((click link for recipe))
• Whole Grain Buttermilk Biscuits ((click link for recipe))

Instructions

1. 1

   Crumble the bacon into a large skillet and brown until no pink remains. Add the onions and garlic and cook until soft and translucent, about 5 minutes. Add the diced pumpkin and cook for another 5 minutes.

2. 2

   Add the bacon grease and flour and stir until incorporated. Cook for 2 minutes.

3. 3

   Add the milk, stirring constantly to prevent lumps. Simmer for 2-3 minutes until thickened.

4. 4

   Stir in the pumpkin puree, herbs, salt, pepper and chicken bouillon. Return to a simmer, reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.

5. 5

   Spoon over freshly baked biscuits and serve immediately garnished with some fresh thyme.