Country Gravy

4 ounces ground pork sausage, or pork sausage link with casing removed
3 green onions, light parts chopped, green parts sliced and reserved
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups cold milk
salt and freshly ground black pepper to taste
pinch of cayenne

Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent.

Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.

Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.