brown and crumble the italian and pork sausage in a big pot', 'cook and crumble the bacon and add to the pot with some of the drippings', 'add the butter or margarine if there is not a lot of grease', 'do not drain', 'add the flour to the pan with the sausage to make a sort of roux', 'cook over medium low for about 5-10 minutes', 'add the milk and cook for about 10-15 minutes until thick', 'thin with milk as needed', 'season with some of the ham base , salt , and pepper as you desire'

brown sausage until it crumbles in a large skillet', 'drain and set aside', 'melt butter and stir in flour', 'gradually add milk and stir constantly as you bring the mixture to a boil over medium heat', 'when mixture is thickened , add sausage and salt and pepper to taste', 'cook until heated through and serve over split biscuits'

crumble and cook sausage in a large frying pan until no longer pink', 'add 2 tablespoons flour and stir into sausage mixture , let it cook for one minute', 'slowly add milk and bring to a boil', 'let cook for 10 minutes until thickened to desired consistency', 'add salt and pepper to taste', 'meanwhile put both packages of thawed hashbrowns into a 9 x 13 glass dish', 'add shredded cheese', 'top with sausage gravy mixture', 'cook at 350 degrees for 30 minutes', 'garnish with green onions if desired', 'you can make this with a variety of cheeses', 'i find that using either sharp cheddar or pepper jack work the best'

fry the diced bacon until slightly crisp , pour out bacon and grease and set aside until later', 'fry the sausage in the same dutch oven until browned , adding a little of the pepper to the sausage as it cooks', 'add the bacon grease and 1 / 4th of the bacon to the cooked sausage', 'cook on low and add the butter until melted', 'add the flour and season salt', 'cook for 3 minutes to get rid of the flour taste', 'stirring constantly', heat to medium , slowly add the milk , only enough at a time so it doesn't get too runny, 'add the rest of the bacon', 'add the salt and pepper for your taste', 'i believe the more pepper the better', 'the longer this simmers the more flavor it has', 'this is great with biscuits , hashbrowns or chicken fried steak', 'i always divide the gravy into plastic bowls enough for 1 meal and freeze for another day'

in a large skillet , brown , cook sausage and ground beef for 15 minutes and drain', 'place in a 4-5 quart slow cooker sprayed with vegetable cooking spray', 'add salsa , mushroom soup , tomatoes , green chilies , garlic powder , and oregeno and stir well', 'fold into cheese', 'cover and cook on low for 1 hour or until cheese melts', 'stir once during cooking', 'serve from cooker'

in a skillet , on medium heat , saute the sausage', 'then add the onion , carrots and bell pepper', 'stir to combine and cook until the vegetables are tender', 'stir in the potatoes and seasonings', 'reduce heat to low', 'simmer for approximately 20 minutes or until sausage is fully cooked and the mixture is heated through'