Country Gravy

1 lb ground sausage
1 tbsp olive oil
1 1/2 cups chicken stock
4 tbsp flour
1 cup milk
1 tsp seasoning salt
1/2 tsp ground black pepper
1/2 tsp granulated garlic
1 tbsp butter
2 tbsp olive oil

Heat a 12-inch Skillet (preferably cast iron) over medium high heat with one tbsp of olive oil. Add the 1 lb of ground sausage to the pan and and break it up into small crumbles as it cooks. Brown the sausage until about 50% of the crumbles has crispy bits. Take the sausage out of a pan and put it in a bowl off to the side to be added back into the gravy later.

Lower the heat to medium and add the one tbsp of butter and 2 tbsp of olive oil back into the hot skillet. Once the butter and oil have melted and heated up, add the 4 tbsp of flour to the pan and whisk until it is combined. Cook the flour roux for about 1 minute then whisk in the 1 1/2 cups of chicken stock slowly. Stir the mixture with the whisk until it is smooth (no lumps) and thickened. Whisk in the 1 cup of milk until it is completely combined and the gravy starts to thicken again. Add all of the seasonings at once and whisk until combined.

As soon as everything is combined in the pan, and the gravy is the desired thickness, remove from the heat and serve.