Sausage Gravy

My mom used to make sausage gravy for breakfast some Saturdays.  Making it for dinner is still fantastic.  I might have changed the recipe a bit from Mom's--I threw in a lot of the herbs I still had in the refrigerator from the CSA--but the idea is still the same and it's still delicious.

Serves 4

10 oz package sausage
3 tablespoons flour
1/2 teaspoon ground mustard
2 tablespoons fresh sage, minced
1 1/2 tablespoons fresh rosemary, minced
2 cups milk (I used 2%)
Salt, pepper, and garlic salt to taste.

1. In a large skillet, brown sausage over medium heat until done.  Try to chop the sausage into the smallest pieces possible.  Leave on heat.
2. Toss flour with sausage until evenly distributed.  Stir in herbs.  Pour about 1/2 cup milk into sausage and stir to loosen.  Add another 1/2 cup and stir again.  Add remaining milk and stir well.
3. Stirring constantly, continue to cook and stir over medium heat until gravy is bubbly and thick.  If thinner gravy is desired, add more milk.  For thicker gravy, mix another tablespoon of milk with 1/4 cup milk and add to gravy. 
4. Once desired consistency is reached, serve immediately (gravy will thicken if left standing).  Pairs well with biscuits (as shown below), grits, or potatoes.