Stellar Sausage Gravy

From the kitchen of Alicia Wingren
1lb breakfast sausage
1/2 onion, chopped fine
1.5 cups half and half
.5 cup bone broth (preferably pork but chicken will suffice)
Fresh cracked black pepper to taste
2 Tbsp potato flour
Splash of water

Method:
In a sauté pan on medium heat brown sausage, add onion (if the pan is dry, a bit of butter). Cook sausage thoroughly. As fond builds up in the bottom of the pan, add a little water and loosen up the fond (that’s where the stellar part comes in).
In a glass vessel mix cold milk and broth and whisk in potato flour until there are no lumps.
Turn heat down to low to medium low, whisk into pan with sausage, fold gravy into sausage, cook until thick.
Taste for flavor add salt if desired and some fresh cracked black pepper.
Serve gravy hot.