RoBette Lee

I make a white gravy for topping biscuits that includes sage and green chile powder. It's very savory.
Since I grow my own sage it's fresh and available for most everyday cooking.
I don't add meat to my gravy but I imagine sausage would be good.
1 T butter/margarine
1 T flour white or whole wheat
1 cup milk or buttermilk
2 Tbls finely ground sage
2 Tbls finely ground green chile
Salt and Pepper to taste
Make whatever biscuit recipe you like. If you're going to add sausage cook it completely before you add it to the gravy. Not too much, you don't want it to overpower the sage and chile.
Melt butter in saucepan over medium heat. Stir in flour and mix well. Let cook for about a minute, but don't let it brown too much. Slowly add milk to the flour and butter, whisking constantly to avoid lumps. Cook until it gets to a good thickness and remove from heat. Grind the sage and the green chile powder together until it is fine and powdery. Mix into gravy completely and cover and let sit while biscuits bake.
Serve over hot biscuits, yum!