SAUSAGE GRAVY
This is a kicked-up version of a gravy that my parents made when I was young. It makes for a delicious warm and filling breakfast (or dinner) on any cold day and it's easy on the budget!

Serves 6-8.

1 pound ground pork sausage (regular or hot)
1 teaspoon ground sage
1 stick (8 tablespoons) unsalted butter
½ cup flour
1 teaspoon seasoning salt
1 teaspoon Original Mrs. Dash Seasoning
½ teaspoon Goya Adobo Seasoning With Pepper
white pepper

In a large skillet, brown the sausage and stir in the sage as sausage cooks. Set aside. Meanwhile, in a large sauce pan melt butter on low heat. Gradually whisk in flour and seasoning salt to make a roux, whisking to work out all the lumps. Let roux cook on low heat for 2-3 minutes. Add the milk all at once and turn the heat to high. Stir continuously to prevent roux from sticking on bottom. Sauce will thicken.

When the sauce has thickened to the desired consistancy, add the Mrs. Dash, Goya Adobo, and the ground sausage. (If the sausage is not very greasy, I will add all the grease. Some sausages are extremely greasy, in which case you may want to drain some of the grease off before adding to the white sauce.) Add white pepper to taste.

Serve warm over biscuits.