Wild Boar Sausage Gravy

[Curtiss Cardinal]

2 pounds Wild boar sausage.
1 medium onion(diced)
6 cloves or garlic(minced or crushed)
1 T of minced ginger root
A good handful of fresh sage leaves(rolled up and sliced thin or just chopped roughly)
1 Qt 2 - 3 % milk
3 T of all purpose flour
2 T of unsalted butter
Salf and pepper to taste (preferably fresh cracked black pepper and sea salt)

Crumble sausage into a large skillet that has well heated of medium-high heat. Brown sausage and a pinch of salt and stir it in to aid in the browning. When the sausage is about half way through the browning process add the onion and stir it in to mix it well through the sausage. When the onion has become translucent add the garlic and ginger. Add two pinches of the sage. stir occassionally. when sausage is almost fully cooked check how much natural oil(fat) is in the skillet. Wild boar is usually pretty lean and so you will probally have to add the butter now. Push the sausage out from the center to the edges the fat should collect in the hole you have made, If it looks like 3T of fat add the flour. If not add the butter, let it melt and thin add the flour and stir it up well, mixing it into the sausage and continue to cook for a few minutes. Now add half the remaining sage and stir it into the mixture. Stir it constently now. and add the milk slowly a little at a time. When the milk leave out one to two cups from the quart to adjust thickness of the finished gravy. When gravy is in the pan and finished it should look a little thin because as it rests for a few minutes off the heat it will continue to thicken. Mix in the last of the sage. Let rest for 3-4 minutes.  Serve over bisquits.