Andouille Sausage & Mushroom Gravy

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1 tablespoon extra virgin olive oil

1 tablespoon finely diced


1 Andouille sausage (about 4 ounces), preferably pork, casings removed and chopped into 1-inch pieces

3 to 4 large cremini mushrooms, chopped into 1/4-inch pieces (about 1/2 cup)

1 tablespoon butter

1/4 cup flour

3 cups low-salt chicken broth

1 tablespoon minced fresh sage

-- Salt and pepper to taste

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