Sausage Gravy over Biscuits

Ingredients

• 2 lb. bulk breakfast sausage (preferably chicken sausage) - (start with half and add more until proper ratio is determined)
• 1/4 cup butter (maybe a bit more if using chicken sausage
• 1 tablespoon reserved sausage grease
• 1 small yellow onion, diced finely (is this still too much?)
• 2 teaspoons dried rosemary
• 4 teaspoons chopped fresh rosemary
• 2 tsp thyme
• 2 cloves garlic, chopped
• 5+ teaspoons freshly ground black pepper
• 3 tablespoons chopped parsley
• 1/3 cup all-purpose flour
• 2 cups heavy cream (more? 4?)
• 2 cups whole milk + extra as needed
• Cayenne Pepper
• Salt
• 1 recipe of Biscuits

Instructions

1. In a large heavy skillet, Brown Sausage, breaking sausage up.
2. After sausage is brown, drain grease (reserving at least 1 tablespoon). Set sausage aside.
3. Add reserves grease and butter to skillet over medium heat.
4. Add onion (with a pinch of salt and a pinch of baking soda), and sauté until transparent.
5. Add rosemary, black pepper, parsley, and garlic. Sauté for 30-60 seconds.
6. Add flour and stir until smoothly incorporate and free of lumps. Continue to cook for 60 seconds stirring.
7. Add Sausage; stir.
8. Add Cream and Milk; stir. 
9. Add cayenne pepper and salt to taste
10. Cook to desired thickness. If the gravy becomes too thick, add more milk. Gravy will thicken slightly when removed from heat.
11. Serve over Biscuits, split open