Cooking the Sausage Gravy
In a large skillet over medium heat, cook 1 pound Jimmy Dean ground pork sage sausage, breaking it apart with a spatula, until fully browned and cooked through. Add 2 tablespoons salted butter and let it melt into the sausage. Sprinkle in ¼ cup all-purpose flour, stirring continuously to coat the meat and form a roux, and cook for about 1–2 minutes to remove the raw flour taste. Gradually pour in 2½ cups whole milk, stirring constantly to prevent lumps, and continue cooking until the gravy thickens to a smooth, creamy consistency. Season with ½ teaspoon salt, ½ teaspoon black pepper, and an optional pinch of crushed red pepper flakes for heat. Stir in 1 tablespoon finely chopped fresh parsley, 1 tablespoon fresh thyme, and 1 tablespoon fresh chives, then reduce heat to low and keep warm.
Preparing the Waffle Batter
In a mixing bowl, whisk together 1½ cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. In a separate bowl, combine 2 large eggs, 1¼ cups whole milk, ¼ cup melted butter, and 1 teaspoon vanilla extract, whisking until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined into a thick batter.
Cooking the Waffles
Preheat your waffle iron and lightly grease it if needed. Pour the batter into the waffle iron, spreading it evenly, and cook according to your waffle maker’s instructions, typically 3–5 minutes, until the waffles are golden brown and crisp on the outside. Remove and keep warm while cooking any remaining batter.
Assembling and Serving
Place the waffles on a plate and generously spoon the warm sausage gravy over the top, allowing it to settle into the pockets. Finish with a sprinkle of additional fresh herbs if desired and serve immediately while hot for the best texture and flavor.
