Sausage Gravy - from scratch in under 30 min.

When cold weather sets in, I want to make hot, old-fashioned meals. This sausage gravy is so easy, and so quick to make from scratch - less than 30 minutes, even for a beginner cook - and definitely *Worthy of Company* !  When I want a quick meal, I serve it on whole wheat toast instead of biscuits.

1 lb sage flavored bulk sausage
3 tablespoons finely diced onion
6 tablespoons flour ( that equals 1/4 cup plus 2 tablespoons)
1 quart milk (4 cups) - I use 2%

1 dash worcestershire sauce
1 dash tobasco sauce
2 teaspoons dried sage
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg, slightly rounded
1 teaspoon sea salt or kosher salt


Prep:  Have you read this recipe from beginning to end?? If not, do so! Next, all together into a small bowl, pre-measure the sage, thyme, nutmeg and salt. Set that next to the stove along with the open worcestershire and tobasco bottles - this way you'll be ready to add them quickly;  also, measure your flour into another little bowl. Dice your onion. Measure the milk into a microwavable glass measuring cup. You do not want to mess with this stuff when you are in the middle of making a sauce! Now, you're set to begin.

In a large sauce pan over medium heat:
Partially cook the sausage.( If you don't have sage sausage, that's ok - just add the following extra seasonings right now: 1 1/2 to 2 teaspoons sage, 1/2 teaspoon thyme, 1/4 teaspoon black pepper).
Add the onion and stir a little, breaking up sausage and cooking until sausage is grey ( no pink at all) but not brown, and onion is transparent.

Add the flour, all at once. Stirring frequently, continue to cook for 5-6 minutes, till mixture is light brown and bubbly.  There will be brown stuff sticking to the bottom of the pan, and that's exactly how it should be.  While this is cooking, put the milk the  microwave, and zap it for 4-6 minutes, depending on your microwave; you want it to be steaming hot - close to, but NOT, boiling.   If it develops a skin on top, just skim it off with a spoon.

Reduce heat to low; add milk all at once, and stir constantly. If you're not sure about stirring a sauce, figure 8s work well - it is important to keep the liquid in the pan moving all the time, spoon always touching the bottom, to keep it from scorching.  Add your pre-measured seasonings, and the worcestershire and tobasco sauces.  Keep stirring!
Increase heat to medium high, and stir constantly, spoon always touching bottom - you will feel the brownings on the bottom of the pan coming free; soon the pan will feel smooth to your spoon, and that's exactly how it should be! When gravy thickens and begins to bubble, remove from heat immediately. Taste, add additional salt and/or pepper if needed.

Adapted from Cooking From Quilt Country by Marcia Adams, one of my favorite cookbooks.