SAUCE is Milk Free - Pork Sausage Gravy Recipe
1 lb Ground Sausage (thaw if frozen)
Fry Sausage in 3/4 cup water using medium heat. Mash with a potato masher breaking up meat into small sizes as it cooks. Remove cooked sausage meat from pan after water evaporates and set it aside.
Add 1/4 cup virgin olive oil to the fry pan along with the leftover sausage grease, using a medium-low heat mix in 3/4 cup All Purpose flour with a wooden spoon to make a paste (Roux). Remove paste and set aside.
In a large enough cooking pot, add 6 cups water
½ teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon ketchup
1/8 teaspoon ground nutmeg
1 tablespoon “Knorr Chicken Flavor Powdered Bouillon or 3 cubes.
1/4 teaspoon black pepper
1/4 teaspoon salt
Use a medium heat and stir well until mixture is warm, add the flour paste and stir until all of it dissolves. Increase the heat to high, stirring continuously, bring mixture to a full rapid boil to thicken (Add more flour to thicken or water to thin if needed). Remove pan from heat immediately and mix in the minced cooked sausage. Place pan back on stove using a low heat, simmer 20 minutes stirring frequently.
Spoon over Country Biscuits or Dry Toast.
Optional: Mild Mexican Salsa for topping, 1 tablespoon on each serving.
Variations; Instead of sausage use chip beef and serve over dry toast OR use Ground Beef for Military S.O.S. and serve over dry toast.