Sage Sausage Gravy

1 lb. ground fresh pork sausage
4 heaping tablespoons flour.
1 medium onion, chopped fine
1 stick butter
3 peeled clove garlic, smash with side of chopping knife
One 10 1/2 oz. can Campbell's Chicken Broth
2 chicken bouillon cube
2 fillings of milk using the empty soup can
1 teaspoon black pepper
3/4 teaspoon paprika
1 teaspoon ground sage

Place stick of butter and garlic in a coffee cup and heat
in microwave until melted and hot, pour garlic flavored
butter into a fry pan and remove smashed garlic pieces.
Add onions and fry over medium till soft and lightly browned.

Meanwhile, in a larger separate saucepan, add chicken broth, milk,
bouillon cube, pepper, paprika and sage.
Heat over medium heat stirring until hot and bouillon has
dissolved then add the fried onions to the broth saucepan.
Fry sausage in the now empty pan with 1-cup water,
fry until pink is gone, add and mix in flour and fry a few minutes more.
Add the sausage and any grease to the broth pan, stirring well,
heat to a low boil until it thickens.

Cover and simmer, stir often to avoid sticking or burning.
Add more milk or water if too thick.
While simmering 20-25 minutes, bake your biscuits.

Yields: 8-10 generous servings over Hot Biscuits.