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It's bad for you. Just don't think about it.
1 lb. mild pork sausage (you might remember seeing this in a fancy little tube)
roughly 1/3 cup of flour (this isn't brain surgery... so chill)
1 cup of milk (doesn't matter what kind, because you'll be adding water)
2 tbsp chopped onions (use minced if you like... we're easy... but rehydrate them first)
dash of salt
black pepper to taste
Brown the sausage in a skillet of some sort. Use a big one. You have a lot of stuff to add. Use a potato masher (the crappy kind that looks like a squiggly wire) to break up the sausage. DO NOT DRAIN the grease unless there is more than a few tablespoons, in which case you will need to leave a few tablespoons in the sausage. Nowadays, sausage is usually pretty lean. It's very unlikely that you'll need to drain the skillet.
Spread the sausage evenly in the skillet and evenly cover with the flour. Reduce the heat to a simmer. Mix the flour and sausage together slowly so that the sausage is covered and there are no lumps. Warm the milk (yes, you can microwave it) and add to the pan while stirring. Blend until a nice paste is formed. Add about a cup of water and the onions. Stir until a thick sauce is formed (think Cream of Wheat).
Transfer the mixture into a kettle or large sauce pan and slowly add warm water until you reach your desired gravy consistency. Add salt and pepper. Find your biscuits.