2 - pounds bulk pork sausage
2 - cups chopped onions (2 large)
2 - cloves garlic, minced
1/4 - cup all-purpose flour
3 - cups milk
1 1/2 - teaspoons fennel seeds, crushed
1 1/2 - teaspoons dried sage, crushed
1/2 - teaspoon ground black pepper
3/4 - cup all-purpose flour
1/2 - cup cornmeal
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1/3 - cup milk
3 - tablespoons butter, melted
2 - tablespoons snipped fresh parsley (optional)
In a very large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown and onions are tender, using a wooden spoon to break up sausage as it cooks. Do not drain. Sprinkle the 1/4 cup flour over sausage mixture; stir flour into the sausage mixture. Cook and stir over medium heat for 1 minute. Gradually add the 3 cups milk, stirring constantly. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage, and pepper. Transfer mixture to a 3-1/2- or 4-quart slow cooker.
Cover and cook on low-heat setting for 2 to 3 hours.
For dumplings, turn slow cooker to high-heat setting. In a medium bowl combine the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl combine whisk together egg, the 1/3 cup milk, and the butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Using two spoons, drop dough directly on top of sausage mixture in cooker, making a total of eight mounds.
Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle dumplings with parsley.
Nutrition Facts (Sausage Gravy and Dumplings)
Per serving: 551 kcal cal., 37 g fat (14 g sat. fat, 5 g polyunsaturated fat, 15 g monounsatured fat), 128 mg chol., 923 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet