1 lb. bulk pork sausage (spicy is best)
1 med. onion, peeled and finely chopped (about 1/2 cup)
1/2 lb. fresh mushrooms, thinly sliced
1 1/2 tbsp. all purpose flour
1 c. dairy sour cream
1 c. milk
1 tbsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. paprika
Corn chips, for dipping

In a 12 inch skillet, cook sausage until well browned, crumbling it with a fork. Remove sausage with a slotted spoon to paper towels to drain.

Add onions and mushrooms to the fat in the skillet; cook rapidly (so mushrooms will not give off their liquid), stirring often, until onion is golden brown. Drain off fat. Return sausage to skillet.

In a small bowl, gradually whisk flour into sour cream to make a smooth mixture. Whisk in milk, Worcestershire sauce, soy sauce and paprika; add to sausage mixture and mix well. Cook over moderate heat, stirring constantly, until thickened. Do not boil. Serve hot in a chafing dish, with corn chips as dippers.