I had to substitute a few ingredients to avoid going to the store, but I think I still got the spirit of this recipe! We had mild Italian chicken sausage, so I used that. It was pre-cooked, so I skipped boiling it first. I fried the onion with a pinch of salt, a grind or two of pepper, and a bit of sugar. I let it carmelize, deglazing it with water, used chicken stock instead of water and bouillon, And I had to use diced tomato, not tomato sauce. I didn't add any salt except what I put in the onion. The flavor was good, but it was more like broth than gravy. Next time I'll add less water/broth.
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