Ingredients needed:
* 2 pounds bulk pork sausage
* 2 cups of chopped onions
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups of milk
* 1 1/2 teaspoons of fennel seeds, crushed
* 1 1/2 teaspoons of dried sage, crushed
* 1/2 teaspoon of ground black pepper
* 3/4 cup of all-purpose flour
* 1/2 cup of cornmeal
* 1 teaspoon of baking powder
* 1/4 teaspoon of salt
* 1 egg, lightly beaten
* 1/3 cup of milk
* 3 tablespoons butter, melted
* 2 tablespoons snipped fresh italian parsley (optional)
Preparation steps:
* In an extra-large skillet, cook sausage, onions and garlic over medium heat until meat is browned and onions are tender, using a wooden spoon to break up meat as it cooks. Do not drain. Stir the 1/4 cup flour into sausage mixture; cook and stir over medium heat for 1 minute. Gradually stir in the 3 cups milk. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage and pepper.
* Transfer mixture to crockpot. Cover and cook on low for 2 1/2 hours.
* In a medium bowl, stir together the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl, combine egg, the 1/3 cup milk, and the melted butter. Add egg mixture to flour mixture; stir with a fork until moistened.
* Turn crockpot to high. Drop dumpling dough by tablespoons into eight mounds on top of sausage mixture, spacing mounds evenly. Cover and cook for 30 minutes more or until a wooden toothpick inserted in the center of dumplings comes out clean.
* If desired, sprinkle with parsley.
Serve and enjoy
(serves 8)
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