1 pound mild breakfast sausage
1/3 cup all purpose or brown rice flour
3 1/2 cups milk
3/4 teaspoon freshly ground black pepper
1/2 - 1 1/2 teaspoons kosher salt
2 tablespoons fresh rosemary about 2 teaspoons chopped
Waffles:
2 cups all-purpose flour *
1 teaspoon kosher salt
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
6 tablespoons butter, melted
1 1/2 cups sharp cheddar, grated (about 6 ounces)
2/3 cup fresh chives, minced
Waffles: Preheat the waffle iron. Stir together the flour, salt, and baking powder. Add the milk and eggs. Whisk to combine. Stir in the butter. Add the cheese and the chives and stir once more. Pour batter onto the hot waffle iron and cook until lightly browned. When finished cooking, transfer the waffles to a wire rack on the counter. While the waffles are cooking, start making the gravy. Make The Gravy: In a large skillet, over medium high heat, cook the sausage, crumbling the meat as it browns. Sprinkle the flour over the sausage and stir to coat. Add the milk, salt, and pepper. Stir while bringing to a simmer and continue cooking for about 5 minutes while the gravy thickens. Add the rosemary. Stir and taste the gravy, adjust salt and pepper as desired. Remove from the heat and serve immediately over warm biscuits. Enjoy!When the gravy finishes cooking, remove from the heat, and serve immediately over the waffles.